Big Flavours and Rough Edges
Published on 15. March 2001
Book
Paperback/Softback
160 pages
978-0-7472-7229-8 (ISBN)
Description
The Eagle pub in London, EC1, was set up in 1991 by Michael Belben and chef David Eyre in reaction to the 'ponciness' of restaurants. Offering excellent food, broadly Southern European in inspiration, at reasonable prices, it was hailed as 'the first gastropub' by the media, and has changed the face of Britain's pub scene. It is still winning awards and recognition both nationally and internationally. BIG FLAVOURS AND ROUGH EDGES brings together over 100 recipes from sixteen contributors: Eagle chefs past and present whose diverse backgrounds (six different nationalities, including Portuguese, Spanish and Brazilian) have influenced the colourful and hearty style of Eagle food. This is real, rough-edged, exciting food that anyone can cook - a million miles away from the pretentiousness and over-complication of traditional restaurant books.
Reviews / Votes
...at a time when interest in Iberian and Moorish cookery seemt to be peaking. This pretty little hardback has appealing illustrations and uncluttered design. The dishes are straightforward... - Time Out'...a charming cookbook...In it you'll find 100 great recipes, simple to execute, but dishes with strong, bold falvours...Just like the pub itself the book is unpretentious and, unlike some of the more glamorous books, it has dishes you'll actually want to cook.' - Antony Worrall Thompson in Saturday Express
,It wipes the floor with all but a few other chefs' forays into letters... the joy is discovering so many tempting and delicious new ideas that the reader can scarcely wait to cook.... Daivd Eyre writes beautifully and it's easy, edifying and un-do-withoutable' - Telegraph
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Headline Publishing Group
Illustrations
20 colour illustrations, 30 b&w photos
Dimensions
Height: 187 mm
Width: 236 mm
ISBN-13
978-0-7472-7229-8 (9780747272298)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Person
Co-founder and former chef at the Eagle, David Eyre was also a food writer for Arena magazine for four years. He has recently started a new business in Hoxton, London - Eagle food to take away.