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Hawksmoor at Home: Meat – Seafood – Sides – Breakfasts – Puddings – Cocktails

“`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`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.

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