Hawksmoor at Home
Huw Gott
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
Product Details
About Huw Gott
Reviews for Hawksmoor at Home
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