Hawksmoor at Home
Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails
Published on 13. October 2011
Book
Hardback
320 pages
978-1-84809-335-5 (ISBN)
Description
Hawsmoor at Home should be covered in fingerprints and splashes of food, as it's a great hands-on book to use every day.' HESTON BLUMENTHAL
'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.'
The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo.
Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.
'The only thing harder to find than a great piece of meat is a great book on meat. Hawksmoor at Home is most definitely the latter, best enjoyed with a bottle - several, actually - of good red wine.' Mark Schatzker, author of Steak
'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.'
The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo.
Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.
'The only thing harder to find than a great piece of meat is a great book on meat. Hawksmoor at Home is most definitely the latter, best enjoyed with a bottle - several, actually - of good red wine.' Mark Schatzker, author of Steak
Reviews / Votes
Hawksmoor at Home should be covered in fingerprints and splashes of food, as it's a great hands-on book to use every day * Heston Blumenthal * I love Hawksmoor. Whenever I feel the need for fabulous meat it's the place I go * Angela Hartnett * Every now and then a cookbook comes out that makes you think: "I can't wait to get my hands on that." The Hawksmoor cookbook is just such a one: beautifully designed and full of recipes ... An absolute must-have for anyone who loves a brilliant burger or a perfect rack of ribs * City AM * The only thing harder to find than a great piece of meat is a great book on meat. Hawksmoor at Home is most definitely the latter, best enjoyed with a bottle - several, actually - of good red wine * Mark Schatzker, author of Steak * Hawksmoor at Home features some excellent essays on what makes a steak great in the first place, including breed (and livelihood) of cattle, as well as the science behind achieving that elusive perfect crust. Cocktails are Hawksmoor's other trump card, and some of the favourites are here, including the tobacco old fashioned and the 'turbo-shandy' known as Shaky Pete's ginger brew (I tried this at home, and it was delicious). And if you're tired of steak, then you'll also find recipes for the famous kimchi burger, cornflake ice cream and mac and cheese. As expected, this is a well-researched and authoritative take on steak. * Square Meal * Ooh it's mouthwatering * Observer * A must read for any passionate meat eater * Caterer and Hotelkeeper * Drool worthy...not only is the writing so engaging you'll find the book hard to put down, you'll want to dive into Dan Lepard's photographs and take a bite into / take a sip of the goodies on show * The Cocktail Lovers * This sexy cook book is stunningly designed, with whimsical illustrations and historical texts all interspersed with good enough to eat photos ... Classy cocktails, big brekkies and tasty bits on the side complete this beauty of a book * Fork * This weighty tome is a brilliant resource filled not only with recipes from the Hawksmoor kitchen but also cocktail recipes from the acclaimed bar. With vintage illustrations, diagrams, references and excellent food photography from Dan Lepard to add colour, it's a very attractive book indeed. The tone is authoritative but never stern; expect dry wit mixed with a relaxed colloquialism * Time Out, 4 stars, Book of the Week *More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Cornerstone
Dimensions
Height: 267 mm
Width: 217 mm
Thickness: 32 mm
Weight
1579 gr
ISBN-13
978-1-84809-335-5 (9781848093355)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Fiona Beckett is an award-winning food and drink writer, one of the UK's leading experts on food and drink matching, wine columnist for the Guardian and the author of twenty-two books on food and wine. In 2002 she was voted Food Journalist of the Year by the British Guild of Food Writers and was a runner-up in the Best Drink Writer category in the 2007 Glenfiddich awards. She is currently a contributing editor to the wine magazine Decanter and to the artisanal magazine Fork. (www.the2fionas.com/fiona-beckett). Richard Turner is head chef at Hawksmoor. He has worked at Pharmacy, Quo Vadis, The Restaurant Marco Pierre White, The Canteen and Le Gavroche. Will Beckett and Huw Gott are owners and co-founders of Hawksmoor. Dan Lepard's photographs have appeared in Vogue, Tatler, the Guardian and the Telegraph, and Made in Italy the Glenfiddich award-winning book on chef Giorgio Locatelli.