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Seventyrecipes and plenty of advice make up this lavish celebration ofthe most talked about restaurant in Britain—the Hawksmoor restaurants, focusing on all things beefProviding uniqueinsight into the enthusiasm and passion that go into creating great food and drink, thispractical cookbook describes how to buy and cook great steak and seafood and much...
Seventyrecipes and plenty of advice make up this lavish celebration ofthe most talked about restaurant in Britain—the Hawksmoor restaurants, focusing on all things beefProviding uniqueinsight into the enthusiasm and passion that go into creating great food and drink, thispractical cookbook describes how to buy and cook great steak and seafood and much more, including how to makethe "best burger in Britain" and the "best roast beef in Britain;" how to mix terrific cocktails; and how tochoose wine to accompanya meal. Whenthe proprietors of Hawksmoorstarted outthey had a simple plan—to open the best steak restaurant in London.They traveled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way in Britain, and cooked simply over real charcoal, packed more flavor than anythingthey tried in their travels. Their credo is simple: the best ingredients—dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by the multiple award-winningThe Ginger Pig, dry-aged for at least35 days, simply cooked on a real charcoal grill. Their cocktails, wines, and desserts too have been applauded.This sumptuousbook, designed by David Eldridge (Ottolenghi's Plenty) isan extended love letter to beef and all the numerous other things that make Hawksmoor the well-loved restaurant that it is.
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