Black Axe Mangal

Name: Black Axe Mangal
Brand: Phaidon Press Ltd
SKU: 9780714879314
Price: 27.19 EUR
Availability: InStock

★★★★★

4.44 (16 ratings by Goodreads)

English

By (author): Lee Tiernan

The much-anticipated first cookbook from one of London's most-loved cult restaurants

Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurants first cookbook, brings together Tiernans signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cods Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.

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A01=Lee TiernanA08=Jason LoweA32=Fergus HendersonAge Group_UncategorizedAuthor_Lee Tiernanautomatic-updateCategory1=Non-FictionCategory=WBBCOP=United KingdomDelivery_Pre-orderLanguage_EnglishPA=ReprintingPrice_€20 to €50PS=Activesoftlaunch

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Product Details

Weight: 1058g
Dimensions: 205 x 270mm
Publication Date: 12 Nov 2019
Publisher: Phaidon Press Ltd
Publication City/Country: United Kingdom
Language: English
ISBN13: 9780714879314

About Lee Tiernan

Lee Tiernan worked at London's iconic St. JOHN restaurant for 10 years leaving as head chef of St. JOHN Bread and Wine in 2013 to pursue his own vision. He started with a Black Axe Mangal pop up in Copenhagen (lauded by chefs from around globe) before securing a permanent site for his restaurant in North London which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto Joe Beef Dan Barber's wastED Action Bronson Quo Vadis St. John and Mission Chinese Food.Fergus Henderson is a British chef and cookbook author who opened London's St. JOHN restaurant in 1994. He is well known for his simple pared down cooking and his philosophy of 'nose-to-tail eating'.