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Product Description
Book Description
The Hawksmoor restaurants in Spitalfields and Seven Dials have been a sensation. Their menu focuses on all things beef - the finest steaks, burgers and roasts - with simply prepared seafood, distinctly British puddings and an award-winning cocktail list. Hawksmoor at Home is a lavish celebration of Hawksmoor's recipes and an insight into the enthusiasm and passion that go into creating great food and drink.
Product Description
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 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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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
OK, when it comes to food I'm a simple guy, I like good quality produce, cooked to perfection with ingredients to enhance the experience that don't overpower the meal's main "star." Too many chefs believe that people want Nouvelle Cuisine style food that requires GPS to locate it and over complicate things through the use cheffy terms that confuse the reader as well as allowing the location to overcharge for food.
What the Hawksmoor book does is take you through the stages of making sure that you have a good piece of meat, where it comes from on the animal (as well as which breeds to use), preparation techniques and also cooking to make the most of the meals main star. In addition to this, they include a whole host of real treats from sausage and burger recipes to how to dress a crab alongside accompaniment's, great breakfasts, desserts and even drinks to enjoy with the meal.
All in a cracking book and one that will be read time and again as the reader learns some new tricks as well as some wonderful family meals and I can heartily recommend the Ultra Slow Roast Rump (cooks in 4 hours at a low heat) which was not only succulent but a real treat worth every penny for that special Sunday dinner. I really can't wait to try a number of others out especially with Christmas coming up so that I can present a meal that will not only full of flavour but one that will be remembered for a long time to come. Definitely one of my favourite Cuisine titles of this year.
What the Hawksmoor book does is take you through the stages of making sure that you have a good piece of meat, where it comes from on the animal (as well as which breeds to use), preparation techniques and also cooking to make the most of the meals main star. In addition to this, they include a whole host of real treats from sausage and burger recipes to how to dress a crab alongside accompaniment's, great breakfasts, desserts and even drinks to enjoy with the meal.
All in a cracking book and one that will be read time and again as the reader learns some new tricks as well as some wonderful family meals and I can heartily recommend the Ultra Slow Roast Rump (cooks in 4 hours at a low heat) which was not only succulent but a real treat worth every penny for that special Sunday dinner. I really can't wait to try a number of others out especially with Christmas coming up so that I can present a meal that will not only full of flavour but one that will be remembered for a long time to come. Definitely one of my favourite Cuisine titles of this year.
21 of 23 people found the following review helpful
Format:Hardcover
I've never written a book review until now. That said, I never wrote to a restaurant thanking them for their approach to food and service until we visited Hawksmoor(Spitalfields) during April of this year on our 25th wedding anniversary. So. there's two firsts.
The book arrived this morning, having seen the review in the Telegraph and placed a pre-order with Amazon. What I like about it is that it delivers a passionate message, in a simple and straightforward manner. It gives the background and the rationale for the way things are done in the kitchen. It has a simple message, if you want good meat, start at the beginning, and ask yourself; am I buying good meat? Is it from a butcher as opposed to a uniformly shaped, wrapped tray from a chilled aisle in an over-lit bogof supermarket? How many of us actually ask the butcher simple questions such as "what did it eat when it lived; grass?" The book takes you back to basics with meat, and provides the methodology to produce something quite exceptional. Add seafood,fowl, desserts and cocktails, and you have the complete story at home. The No 7 recipe for Bloody Mary, with gin will no doubt get a bashing this Saturday.
Finally, the book gives an insight and flavour of the friendliness of the team. There was a mix up with our table booking. A potential disaster on a special occasion was taken in their stride, with a drink at the bar, and a table was ready for us within no time. The bar was entertaining and lively, and the steak was to die for.
In summary, the book is a good insight into the fundamentals of good food, and how to run an exceptional restaurant. Most of all, it portrays both the passion for excellence, and the humanistic approach of all involved. I can thoroughly recommend the book, and the restaurants. Just need the Tee Shirt now!
The book arrived this morning, having seen the review in the Telegraph and placed a pre-order with Amazon. What I like about it is that it delivers a passionate message, in a simple and straightforward manner. It gives the background and the rationale for the way things are done in the kitchen. It has a simple message, if you want good meat, start at the beginning, and ask yourself; am I buying good meat? Is it from a butcher as opposed to a uniformly shaped, wrapped tray from a chilled aisle in an over-lit bogof supermarket? How many of us actually ask the butcher simple questions such as "what did it eat when it lived; grass?" The book takes you back to basics with meat, and provides the methodology to produce something quite exceptional. Add seafood,fowl, desserts and cocktails, and you have the complete story at home. The No 7 recipe for Bloody Mary, with gin will no doubt get a bashing this Saturday.
Finally, the book gives an insight and flavour of the friendliness of the team. There was a mix up with our table booking. A potential disaster on a special occasion was taken in their stride, with a drink at the bar, and a table was ready for us within no time. The bar was entertaining and lively, and the steak was to die for.
In summary, the book is a good insight into the fundamentals of good food, and how to run an exceptional restaurant. Most of all, it portrays both the passion for excellence, and the humanistic approach of all involved. I can thoroughly recommend the book, and the restaurants. Just need the Tee Shirt now!
6 of 7 people found the following review helpful
Format:Hardcover
I'm fortunate enough to have eaten at a Hawksmoor restaurant and if you think that it's only a steakhouse chain, you're very much mistaken. It has become a London institution, synonymous with serving hearty fare in a relaxed environment. As soon as I saw this book, I had to buy it. If it was to come anywhere near to emulating my dining experience in the restaurant, I knew I would be in for a treat.
The book begins with the story behind the iconic Hawksmoor Restaurants. It then goes on to cover all apsects behind the meat: breeds, selection, slaughter, ageing, cuts and cooking. Anyone who eats meat of any kind, should read this section, in my opinion. There is a surprisingly wide selection of recipes, ranging from basic steak in butter to braised short rib of beef. This is proper hearty food, not the sort that you would eat every day by any means, but the book exudes a certain attention to detail on simple, classic flavours. It's not just beef either, there is a healthy section on seafood, as well as side dishes, breakfasts and desserts. Not to mention a chapter on cocktails and even which wines to serve with food (in particular a chart that recommends different wines for different cuts of steak). It's also wonderfully written and beautifully illustrated.
I really can't wait to try out the recipes. Ones that stand out for me are the real basics; there are recipes for homemade ketchup, dripping cooked chips, pickled cabbage and even burger buns. Any true food lovers will love this; it is so much more than just a cookbook.
The book begins with the story behind the iconic Hawksmoor Restaurants. It then goes on to cover all apsects behind the meat: breeds, selection, slaughter, ageing, cuts and cooking. Anyone who eats meat of any kind, should read this section, in my opinion. There is a surprisingly wide selection of recipes, ranging from basic steak in butter to braised short rib of beef. This is proper hearty food, not the sort that you would eat every day by any means, but the book exudes a certain attention to detail on simple, classic flavours. It's not just beef either, there is a healthy section on seafood, as well as side dishes, breakfasts and desserts. Not to mention a chapter on cocktails and even which wines to serve with food (in particular a chart that recommends different wines for different cuts of steak). It's also wonderfully written and beautifully illustrated.
I really can't wait to try out the recipes. Ones that stand out for me are the real basics; there are recipes for homemade ketchup, dripping cooked chips, pickled cabbage and even burger buns. Any true food lovers will love this; it is so much more than just a cookbook.
Most Recent Customer Reviews
Hawksmoor "Brilliant!
Brought the book prior to visiting the Covent Garden restaurant, book is excellent
very interesting to learn about the history as well as cooking methods, cuts of meat... Read more
very interesting to learn about the history as well as cooking methods, cuts of meat... Read more
Published 15 days ago by Lisa Ditchburn
A manly cookbook
Bought this as a gift for meat-loving man and it was very successful. The recipes are delicious and the photos almost pornographically enticing... Read more
Published 2 months ago by Rosie B
good book!
It was for a present and the person loved it! I liked this book more than I expected. This book truly is a must-read for anyone who loves cooking.
Published 2 months ago by laurab
I could eat this book!
Never heard of this team or restaurant but was intrigued by other reviews. Glad I spent my christmas voucher so wisely. Read more
Published 3 months ago by Ossnob
For meat and pudding lovers
Recipes turn out exactly as described. Puddings are superb and each recipe a success. Learn how to cook the perfect steak.
Published 3 months ago by Brigittafarmer
Yummy
Easy to follow book - lots of great techniques. A bit decadent on the salt quantities - but lots of great tips - to cook things skillfully - particularly meat. Read more
Published 3 months ago by L. A. Ellett Iolite
Fantastic
Every time I open this book my mouth waters. The recipes are excellent, the photos really do them justice & they use normal everyday ingredients. Read more
Published 3 months ago by LUFC Webbo
Really good
great book filled with loads of exciting recipes, interesting descriptions and vivid and detailed pictures. A brilliant buy. Want to go to restaurant now
Published 4 months ago by ADS
Given as a Xmas present
Bought this book as a present the recipient was very happy with it.The illustrations looked pretty good to me...especially if your a carnivore! Read more
Published 5 months ago by Mrs. J. Moore
Fabulous book
Really lovely book, great for a present. Great for the foodies in your family / friednship circle, and a great looking book for a coffee table!
Published 5 months ago by ipi3hrb
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