Hawksmoor Restaurants Recipes
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Hawksmoor Restaurants Recipes
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Author : Huw Gott
language : en
Publisher: Random House
Release Date : 2017-10-26
Hawksmoor Restaurants Recipes written by Huw Gott and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-26 with Cooking categories.
‘Hawksmoor has redefined the steakhouse. It’s brought great food, an amazing vibe and great cocktails together all under one roof to make it one of the best restaurants, not just in London, but in all of Britain.’ Gordon Ramsay From inauspicious beginnings, Hawksmoor has become a restaurant institution. Both the company and the restaurants have won numerous awards, and the distinctly British food, revolving around charcoal-grilled steaks and seafood, has made Hawksmoor amongst the busiest restaurants in the country. Now with seven restaurants, including a dedicated cocktail bar, Hawksmoor brings you Restaurants & Recipes, an essential read for anyone interested in the realities of restaurants, revealing the trials and tribulations faced along the way, as well as the people, places and plates that have made it so successful. From refined, tweaked and perfected Hawksmoor favourites like Mac ’n’ Cheese to the Steak Slice that caused a social media storm, and from a light and elegant Lobster Slaw to big carnivorous sharing feasts, this book will make you look at the classics anew and fall in love with a whole new collection of dishes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with insights like how to cook the titans of steaks like the Tomahawk, and the intricate cocktail spec sheets used by the bar staff, Hawksmoor: Restaurants & Recipes is the ultimate bible for booze and beefy perfection – an immaculately researched, sometimes irreverent look into Hawksmoor’s obsessions and inspirations.
Hawksmoor At Home
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Author : Huw Gott
language : en
Publisher: Preface Publishing
Release Date : 2011
Hawksmoor At Home written by Huw Gott and has been published by Preface Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
'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 the 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.
Hog
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Author : Richard H. Turner
language : en
Publisher: Hachette UK
Release Date : 2015-04-02
Hog written by Richard H. Turner and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-02 with Cooking categories.
'If you're after advice on what to do with any cut you can think of, look no further.' The Caterer 'Hog is a bible for pork fans everywhere...the book celebrates the versatility, appeal and - most importantly - the taste of the pig.' Great British Food Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.
Low And Slow
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Author : Neil Rankin
language : en
Publisher: Random House
Release Date : 2016-05-05
Low And Slow written by Neil Rankin and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-05 with Cooking categories.
No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London. "If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin 'You've cost me a bloody fortune. Steak on four nights...Perfect every time. My boys - steak mad - are so happy.' Diana Henry 'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent 'The first time I ate Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' Fay Maschler 'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker 'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ
Trullo
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Author : Tim Siadatan
language : en
Publisher: Random House
Release Date : 2017-07-06
Trullo written by Tim Siadatan and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-06 with Cooking categories.
Learn a British take on Italian cooking from one of London’s brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights. ‘This is the book I've been waiting for' Nigel Slater Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo’s sister restaurant Padella, this is food that brings people together. 'Now you can make Siadatan’s very good food at home' The Times
The German Jewish Cookbook
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Author : Gabrielle Rossmer Gropman
language : en
Publisher: Brandeis University Press
Release Date : 2017-09-05
The German Jewish Cookbook written by Gabrielle Rossmer Gropman and has been published by Brandeis University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-05 with Cooking categories.
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Pitt Cue Co The Cookbook
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Author : Pitt Cue Co.
language : en
Publisher: Mitchell Beazley
Release Date : 2014-06-03
Pitt Cue Co The Cookbook written by Pitt Cue Co. and has been published by Mitchell Beazley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-03 with Cooking categories.
"With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round."--Publisher description.
Leith S Cookery Bible
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Author : Prue Leith
language : en
Publisher: Bloomsbury Publishing
Release Date : 1996
Leith S Cookery Bible written by Prue Leith and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cookery categories.
This edition of Leith's Cookery Bible is the ultimate reference book & practical manual for everyone from the unskilled novice to the experienced professional. It contains everything anyone could ever need or wish to know in the kitchen.
Dishoom
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Author : Shamil Thakrar
language : en
Publisher: Bloomsbury Publishing
Release Date : 2019-09-05
Dishoom written by Shamil Thakrar and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-05 with Cooking categories.
THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
Cook Like A Local
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Author : Chris Shepherd
language : en
Publisher: Clarkson Potter
Release Date : 2019-09-03
Cook Like A Local written by Chris Shepherd and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-03 with Cooking categories.
The James Beard Award–winning chef of Underbelly Hospitality, a champion of Houston’s diverse immigrant cooks—Vietnamese, Korean, Mexican, Indian, and more—shows you how to work with their flavors and cultures with respect and creativity. JAMES BEARD AWARD FINALIST Houston’s culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report’s Best Chef of the Year. A cook with insatiable curiosity, he’s trained not just in fine-dining restaurants but in Houston’s Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him. The recipes include signatures from his restaurant—favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be “adopted” by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.