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The Eagle cookbook

Recipes from the original gastropub
The Eagle cookbook
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23,99 €

Author: David Eyre
Fay Maschler (foreword)
Availability: en stock
Language: Inglés
Format: Tapa dura, 192 pp, 20x26 cm
Publisher: Absolute Press, 2009, 9781906650056
Features: Fotografías a color
Publisher review:
Over 100 robust recipes from chefs past and present from the pub that sparked a revolution – the original gastropub.
This completely redesigned and updated edition of the Eagle’s brilliant cookbook, first published in 2001 as Big flavours and rough edges, features wonderful. New recipes from a number of award-winning ex-Eagle alumni such as Sam and Sam Clark of Moro and Jonathan Jones from The Anchor and Hope. Great recipes sit amongst evocative photography giving a sense of 24 hours in the life of this frantically busy and ever-popular gastropub, accompanied by delightfully simple and unpretentious food shots that just make you want to cook and eat his most appealing of cuisines.
First opened by Mike Belben and David Eyre in 1991 The Eagle soon had the phrase “gastropub” coined after it. Since first opening a steady stream of highly talented chefs have passed through its kitchen, many of whom have gone on to radically transform the eating scene in London and beyond. The Eagle can justifiably claim to have transformed the way the British eat out and, along with Fergus Henderson at St. John, helped the nation rediscover its culinary heritage.

- Foreword, Fay Maschler.
- Big flavours and rough edges.
- Soups.
- Salads.
- Meals on toast.
- Egg for dinner.
- Pasta.
- Rice.
- Fish.
- Meat.
- Side dishes.
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