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Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails Hardcover – 13 Oct 2011


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Product details

  • Hardcover: 320 pages
  • Publisher: Preface Publishing (13 Oct. 2011)
  • Language: English
  • ISBN-10: 1848093357
  • ISBN-13: 978-1848093355
  • Product Dimensions: 21.6 x 3 x 26.5 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Bestsellers Rank: 7,244 in Books (See Top 100 in Books)

More About the Author

Dan Lepard is an award-winning baker, food writer and photographer. His first book was Baking With Passion (1999), followed by The Handmade Loaf (2004, author and photographer), and Short & Sweet (2011, author and photographer); and as a contributor, The Cook's Book (2005) and the Dictionnaire Universel du Pain (2010). His photography credits include Made in Italy (2006), Hawksmoor at Home (2011), Comptoir Libanais (2013), and Comptoir Express (2014). Dan also writes for the BBC, Sainsbury's Magazine, Waitrose Kitchen Magazine, Delicious and for 8 years had weekly column in the Guardian. He now writes a monthly column for The Sydney Morning Herald, and Melbourne's Age newspapers.

Product Description

Review

"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)

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.

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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Gareth Wilson - Falcata Times Blog TOP 500 REVIEWERVINE VOICE on 26 Oct. 2011
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.
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8 of 8 people found the following review helpful By G. Hutcheson on 5 May 2013
Format: Hardcover Verified Purchase
Hawksmoor is London's best steak restaurant. That's not my opinion, it's a FACT.
While you will never replicate their perfect steak, pork belly, bone marrow chips etc at home, this book will get you as close as possible.

Food you want to eat (very meat heavy), and are actually able to cook - the holy grail of cookbooks.

If you've eaten at Hawksmoor, buying this book is a no-brainer. If you can't eat at Hawksmoor (for whatever reason), buying this book is a no-brainer. If you don't like eating at Hawksmoor... enjoy your salad.
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8 of 8 people found the following review helpful By E. Richards on 20 Jun. 2012
Format: Hardcover Verified Purchase
If you love cow, and and self respecting human should, then this is the book for you.
Even if you don't cook you can just stare and dribble over the pictures of meat.
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3 of 3 people found the following review helpful By danny on 22 Sept. 2012
Format: Hardcover Verified Purchase
I bought this book after visiting the Hawksmoor restaurant in Covent Garden, which i cannot recommend highly enough. The same goes for this cook book which allows you to recreate the dishes experienced whilst at the restaurant. Although it has so much more to offer than your average cook book, including stories of how particular dishes originated and made their way on the menu at Hawksmoor. Reading through the various sections i felt as if i was receiving an education on food. The recipes are simple and easy to follow and the result is meals made at home that i would happily part with money for in a restaurant, couple that with the feeling of satisfaction of knowing that everything has been cooked from scratch and you have done it yourself and you're half way to seeing how much of a great purchase this book is.

if you are into cooking at home and enjoy steak, what are you waiting for..... this is the cook book for you!!
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26 of 30 people found the following review helpful By GWR802 on 14 Oct. 2011
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!
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1 of 1 people found the following review helpful By Will Slater on 25 Jun. 2014
Format: Hardcover Verified Purchase
I bought this book to console myself a couple of weeks ago, after my partner and I intended to go to Hawksmoor for dinner but got so drunk in the pub beforehand that we couldn't find the restaurant.
Anyway, I have so far only cooked the mashed potato from the book, but its the best I have ever eaten. The writing is full of interesting hints and tips, and the photos and illustrations all add to a very lovely cookery book. The breakfast recipe is next on my list. The thought of roast bone marrow...how scrumptious does that sound?
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