Berber & Q Hardcover – 31 May 2018
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"Josh Katz cooks in Technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire." (Jay Rayner The Guardian)
"The tray I consumed of smoked short-rib with date glaze, cauliflower shawarma, and beets with whipped feta was so delicious, I woke up the next day considering a house move." (Grace Dent The Evening Standard)
"We were particularly taken with the 'cauliflower shawarma': served whole, halved or quartered as if it were some particularly hardcore cut of offal, bathed in meaty exhalations from the grill, charred to a nutty crispness, suffused somehow with rosewater, slathered with tahini and strewn with pine nuts and [...] pomegranate seeds." (Keith Miller The Telegraph)
"The cool factor and quality of Berber & Q still marks it out from the crowds." (Guy Dimond Time Out)
About the Author
Josh Katz is the co-owner and chef behind the London restaurant Berber & Q, as well as the Shawarma Bar and a kiosk in Spitalfields market. Josh worked at Ottolenghi, Galvin Bistrot de Luxe and Zest before opening Berber&Q in 2015.
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What a sleeper of a book, ordered with no expectations but its epic!
If you like to BBQ, or cook meat with wood or charcoal look no further. But its all of the sides and salads in combination with the meat dishes that make this something special.
Worth every penny.
Great book, will definitely visit the restaurant because of this.