- Hardcover: 160 pages
- Publisher: Headline Book Publishing; 1st Edition edition (15 Mar 2001)
- Language English
- ISBN-10: 0747272298
- ISBN-13: 978-0747272298
- Product Dimensions: 24 x 18 x 2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (4 customer reviews)
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Amazon Bestsellers Rank:
164,956 in Books (See Top 100 in Books)
- #7 in Books > Food & Drink > Restaurant Cookbooks
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Product Description
Amazon.co.uk Review
Big flavours indeed. The Eagle, in London's Farringdon, has good claim to be the first gastropub, the progenitor of that stripped-back combination of good food and farmhouse kitchen furniture that has spread so rapidly. Food that asserts itself successfully in such an environment must be robust in flavour and not too finicking in presentation. It will be cooked with skill and dedication, whacked on the grill, bunged on a plate, banged on the table still looking and tasting great. Hence the title. It's high time the cooks of this excellent establishment passed on a few of their specialties, and the results collected here do not disappoint. This feels like the real thing. The flavours are mostly Mediterranean, with an emphasis on Spain and Portugal and a sideways reach out to Brazil. Potaje de Garbanzos (Chickpea Soup/Stew) and Caldo Verde (the great Portuguese national soup of potato, shredded greens and sausage) are highlights of the Soups section. A close look at the simple Roast Pumpkin and Red Onion Salad reveals that the onions are roasted with balsamic vinegar to caramelise them, and that the finished salad is tossed with rocket and covered with parmesan shavings... wonderful. Fish and meat get a variety of treatments--grilled, baked, braised, for preference--while vegetables are, as often as not, roasted, all procedures that intensify flavour and add to the overall funkiness. Great stuff: irresistible food and stylish photographs of the equally laid-back cooks, waiting staff and customers. --Robin Davidson
Product Description
The Eagle pub in London, EC1, was set up in 1991 by Michael Belben and chef David Eyre in reaction to the 'ponciness' of restaurants. Offering excellent food, broadly Southern European in inspiration, at reasonable prices, it was hailed as 'the first gastropub' by the media, and has changed the face of Britain's pub scene. It is still winning awards and recognition both nationally and internationally. BIG FLAVOURS AND ROUGH EDGES brings together over 100 recipes from sixteen contributors: Eagle chefs past and present whose diverse backgrounds (six different nationalities, including Portuguese, Spanish and Brazilian) have influenced the colourful and hearty style of Eagle food. This is real, rough-edged, exciting food that anyone can cook - a million miles away from the pretentiousness and over-complication of traditional restaurant books.
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Customer Reviews
Most Helpful Customer Reviews
6 of 7 people found the following review helpful
Format:Hardcover
Having sampled the delights of the food and atmosphere of The Eagle on a couple of occasions (not enough!) I eagerly bought this book in the hope of re-creating those fabulous lunches at home. The book itself is a work of art and the photgraphs and narrative are wonderfully evocative and simply delicious to read. My attempts at a couple of the dishes have left me wanting to try more - but to be honest I'd prefer to go back to The Eagle and have it prepared for me.
6 of 8 people found the following review helpful
Format:Hardcover
I have been to the pub and loved it, and have eaten some of the best food in London there. So I was sceptical about the idea of being able to recreate it in my own home. Last night I tried the Vitello Tonnato and the Imam Bayeldi and despite the fact that both recipes are available in other books, I was made very happy by the food and so were the guests. The point about Eagle cooking is that it is essentially simple but it is fairly uncompromising about going the extra mile. Okay, so you don't just put capers in your dish, you soak them in water first and then squeeze them. If you want to cook food that tastes extraordinary rather than just looking good on the plate, that's the sort of thing you have to do.
The uncompromising nature of this cookbook does stretch to the ingredients on occasions - I'm sure rabbit lasagne is fabulous but if I'm going to go to the trouble and expense of buying rabbit I'm unlikely to put it in a lasagne - but from the evidence so far it's probably worth it.
Format:Hardcover
Unfortunately we have never eaten at The Eagle- but this cookbook is fantastic and leaves me feeling a meal there would be a tasty treat. The recipes are really interesting and easy to follow. We keep going back time and time again to many of them, like the steak sandwich recipe and the pasta ones - especially the fennel/capers and lemon one.
To me it seems a more sensible version of the River Cafe ( where we have managed to eat once) food and recipe book.
I determined to give the book as presents to friends this Christmas but was horrified to find the price of it nowadays. Perhaps the new one out by David Eyre will be as good
To me it seems a more sensible version of the River Cafe ( where we have managed to eat once) food and recipe book.
I determined to give the book as presents to friends this Christmas but was horrified to find the price of it nowadays. Perhaps the new one out by David Eyre will be as good
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