Advertisement
| hawksmere restaurant: Hawksmoor: Restaurants & Recipes Huw Gott, Will Beckett, 2017-10-26 'Hawksmoor has redefined the steakhouse. It's brought great food, an amazing vibe and great cocktails together all under one roof to make it one of the best restaurants, not just in London, but in all of Britain.' Gordon Ramsay 'Reassuringly special' Grace Dent ____________________________________________________________________ From inauspicious beginnings, Hawksmoor has become a restaurant institution. Both the company and the restaurants have won numerous awards, and the distinctly British food, revolving around charcoal-grilled steaks and seafood, has made Hawksmoor amongst the busiest restaurants in the country. Now with seven restaurants, including a dedicated cocktail bar, Hawksmoor brings you Restaurants & Recipes, an essential read for anyone interested in the realities of restaurants, revealing the trials and tribulations faced along the way, as well as the people, places and plates that have made it so successful. From refined, tweaked and perfected Hawksmoor favourites like Mac 'n' Cheese to the Steak Slice that caused a social media storm, and from a light and elegant Lobster Slaw to big carnivorous sharing feasts, this book will make you look at the classics anew and fall in love with a whole new collection of dishes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with insights like how to cook the titans of steaks like the Tomahawk, and the intricate cocktail spec sheets used by the bar staff, Hawksmoor: Restaurants & Recipes is the ultimate bible for booze and beefy perfection - an immaculately researched, sometimes irreverent look into Hawksmoor's obsessions and inspirations. |
| hawksmere restaurant: Pitt Cue Co. - The Cookbook Tom Adams, Jamie Berger, Simon Anderson, Richard H Turner, 2013-09-02 With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share. |
| hawksmere restaurant: Hawksmoor Peter Ackroyd, 2013 'There is no Light without Darknesse and no Substance without Shaddowe.' So proclaims Nicholas Dyer, assistant to Sir Christopher Wren and man with a commission to build seven London churches to stand as beacons of the enlightenment. But Dyer plans to conceal a dark secret at the heart of each church - to create a forbidding architecture that will survive for eternity. Two hundred and fifty years later, London detective Nicholas Hawksmoor is investigating a series of gruesome murders on the sites of certain eighteenth-century churches - crimes that make no sense to the modern mind . . . Cover art by: Barn'whether the book addresses graffiti explicitly, evoke a city from the past, or are considered cult classics, the novels all share the quality - like street art - of speaking to their time.' Guardian Gallery |
| hawksmere restaurant: The Modern Pantry Anna Hansen, 2011-11-01 The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry', a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon roast fennel bruschetta, salads such as wild rice with charred sweetcorn, avocado, feta and pecan, and delicious main courses like miso-marinated onglet steak. Other highlights are her luscious desserts: honey-roast pear, chestnut and oat crumble and home-made coconut sorbet, and cakes and bakes including date and orange scones and banana and coconut upside-down cake. Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. The Modern Pantry Cookbook is stylish and groundbreaking, and the innovative recipes are illustrated with beautiful colour photography. |
| hawksmere restaurant: Too Many Chiefs Only One Indian Sat Bains, 2012 This linen-covered limited edition is in a stunning protective slipcase and mailing box. It is a real collector's item for anybody with a passion for food. The eagerly anticipated outstanding literary debut revealing the first real insight into the food and philosophies of two Michelin-starred chef Sat Bains. With a foreword by Heston Blumenthal and featuring contributions from 36 of the world's greatest chefs. The book follows the celebrated tasting menu format of Restaurant Sat Bains, and contains 68 of Sat's incredible recipes that will inspire a generation of chefs and foodies alike. Following the evolution and theory behind the recipes, and delivering a fascinating behind the scenes account of a chef who won a Roux Scholarship in 1999 to running one of the world's most compelling and applauded restaurants at the cutting edge of modern cuisine. Sat reveals how gastronomic research, development and creativity play a vital role in his unique food pairings and flavour combinations. The book offers readers the exclusive opportunity of being able to order dishes featured in the book at Restaurant Sat Bains even when they're not on the restaurant's current menu.--Publisher description. |
| hawksmere restaurant: A Book of Bones John Connolly, 2019-10-15 A USA TODAY Bestseller “Complex, pulse-pounding...Connolly’s nuanced characterizations and facility at creating spooky atmospherics make it easy to suspend disbelief about the threat of cosmic horror from other dimensions.”—Publishers Weekly (starred review) Private Investigator Charlie Parker returns in this heart-pounding thriller as he seeks revenge against the darkest forces in the world, from the internationally bestselling author of the acclaimed The Woman in the Woods. He is our best hope. He is our last hope. On a lonely moor in northern England, the body of a young woman is discovered. In the south, a girl lies buried beneath a Saxon mound. To the southeast, the ruins of a priory hide a human skull. Each is a sacrifice, a summons. And something in the darkness has heard the call. Charlie Parker has also heard it and from the forests of Maine to the deserts of the Mexican border, from the canals of Amsterdam to the streets of London, he will track those who would cast the world into darkness. Parker fears no evil—but evil fears him. With John Connolly’s signature “blend of crime and supernatural horror” (Crime Reads), A Book of Bones is a terrifying and suspenseful thrill ride that will keep you guessing until the very last page. |
| hawksmere restaurant: The Mark Heather Burnside, 2019-06-13 The queen of urban crime is back with a shocking, brilliant new series – The Working Girls When everyone is on the make, it's hard to tell who's fooling who... A TRIP TO THE DARK SIDE When respected journalist, Maddy, goes to interview prostitutes in a rundown Manchester pub, she doesn't reckon on attracting the attention of their ruthless pimp, Gilly. He quickly decides to use Maddy for his own gains; he just needs to work out how. A TOXIC AFFAIR In the weeks that follow, Maddy is oblivious to Gilly's growing obsession with her, particularly when she begins a romance with successful businessman, Aaron. Their passionate love affair starts to dominate her life, and she finds herself losing control and alienating the people around her. A TARGET ON HER BACK As Maddy's safe and successful life starts to crumble around her, she must quickly work out who has it in for her, before it's too late... Heather Burnside is back with this breath-taking, heart-racing new series, perfect for all fans of Kimberley Chambers and Martina Cole. Readers love Heather Burnside! 'WOW LOVED THIS BOOK.' NetGalley Reviewer, 5 stars 'Fab fab fab!!! Heather Burnside pulls another cracker out of the bag, I was totally engrossed throughout, who is it, who is it!... High five from me.' Lucysbooks26, 5 stars 'I LOVED IT!!! Clever, beautifully written and entertaining. And, what is unusual in the mass market of contemporary domestic noir/psychological thrillers, characters you actually care about.' NetGalley Reviewer, 5 stars 'Hooked me from the very beginning and kept me hooked the entire time.' Honey Dukes Books, 5 stars 'Wow... Explosive... Great to see some old characters making an appearance and the book's twists and turns keep you on the edge of your seat.' NetGalley Reviewer, 5 stars 'Brilliant, I read this book in 1 day and couldn't put it down. Just love how you see the characters from their life before. Loved it.' NetGalley Reviewer, 5 stars 'Explosive, fast action story... A perfect tale again of love, hate, revenge and secrets all wrapped up in 'real' life family drama... Takes you on a journey they and you will never forget... 10/10.' NetGalley Reviewer, 5 stars 'I did not want this to end from the first page, kept me gripped... An absolute joy, cannot recommend highly enough absolutely brilliant read.' NetGalley Reviewer, 5 stars 'Will have you on the edge of your seat with twists and turns galore. Allow yourself the time to read and take in every page. 5* all the way.' Goodreads Reviewer, 5 stars 'Read this book in a day I literally sucked up the story as I went. The end of each chapter had me wanting more. This series is very good but I truly found this book amazing.' NetGalley Reviewer, 5 stars |
| hawksmere restaurant: How to Wow Adrian Swinscoe, 2016-03-23 Looking to improve your customer experience? These 68 strategies will show you how to stand out from your competitors, whatever your business. Full of practical tips, inspiring insights and interviews with a wide range of leaders and entrepreneurs, How to Wow reveals all you need to deliver a world-class customer experience. Covering both the customer and business side of the equation, you’ll learn how to attract new customers, design a leading customer experience and quickly resolve a wide range of problems, plus much more. Don’t let your business fall behind, look inside and take your customer experience to the next level. “Essential and powerful insights for everyone who aspires to map out and enhance the customer journey and drive growth.” Keith Lewis, COO, Matchtech Group plc “At last – a book that provides practical ways of delivering the superior experience that today’s customers demand.” Olivier Njamfa, Co-Founder and CEO of customer experience software company Eptica |
| hawksmere restaurant: Made in Italy Giorgio Locatelli, 2011-03-22 Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef. Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking. |
| hawksmere restaurant: The German-Jewish Cookbook Gabrielle Rossmer Gropman, Sonya Gropman, 2017-09-05 This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans--a mother-daughter author pair--have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant migr community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes. |
| hawksmere restaurant: Trullo Tim Siadatan, 2017-07-06 'This is the book I've been waiting for' Nigel Slater Master the British take on Italian cooking from one of London's brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights. Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together. 'Food filled with emotion and cooked with heart. There are few people I'd rather cook for me' Anna Jones 'Trattoria-style cooking at its finest' Stylist 'Now you can make Siadatan's very good food at home' The Times |
| hawksmere restaurant: The Diary of Losing Dad Emily Bevan, 2022-02-17 The Diary of Losing Dad is the true story of a heartbroken woman trying to keep it together, and an intimate insight into what it is like to slowly, painfully lose someone you love. Actor and writer Emily Bevan recalls the surreal months leading up to her father’s untimely death, during which she was filming a zombie series for television. Told from the perspective of a family who are stress-eating Percy Pigs, scrabbling around for change for the parking machine, and breaking down in the chemist because the pharmacist won’t sell them two packets of cream, this moving account is interspersed with diary entries, poems and her daily scribblings. Here Emily renders scenes of hospital life – both devastating and life-affirming – together with anecdotes of her family rallying around this much-loved man, and the poignant memories of his constant and enduring presence. The book looks at how we each have our own unique response to tragedy: we all know that we are going to have to face death, yet we are so ill-equipped to deal with it. |
| hawksmere restaurant: Nairn's London Ian Nairn, 2015-04-02 TELEGRAPH BOOKS OF THE YEAR and OBSERVER BOOKS OF THE YEAR 2014 'This book is a record of what has moved me between Uxbridge and Dagenham. My hope is that it moves you, too.' Nairn's London is an idiosyncratic, poetic and intensely subjective meditation on a city and its buildings. Including railway stations, synagogues, abandoned gasworks, dock cranes, suburban gardens, East End markets, Hawksmoor churches, a Gothic cinema and twenty-seven different pubs, it is a portrait of the soul of a place, from a writer of genius. |
| hawksmere restaurant: The New York Times Cooking No-Recipe Recipes Sam Sifton, 2021-03-16 NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours. |
| hawksmere restaurant: The Working Girls: The Complete Collection Heather Burnside, 2022-11-24 'Be prepared, once you start reading, it's hard to put down.' NetGalley Reviewer, ***** Follow the ups and downs of the working girls on the streets of Manchester – as they navigate ruthless pimps, passionate love affairs, intimidating gangs, and heart-racing revenge – with the gritty gangland thrillers from Heather Burnside. Collected in a single volume for the first time, this is the five novels in the Working Girls series: THE MARK RUBY CRYSTAL AMBER SAPPHIRE 'I love this series and how all the books merge in places around the girls.' NetGalley Reviewer, ***** 'Heather Burnside's addictive narrative and dialogue and some truly heartfelt and authentic storytelling, held me in angry thrall from the very first, to the very final word.' fiction-books, ***** |
| hawksmere restaurant: MEAT Pat LaFrieda, Carolynn Carreño, 2014-09-02 Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire. |
| hawksmere restaurant: World's Best Cocktails Tom Sandham, 2012-10-01 World's Best Cocktails is an exciting global journey, providing the secrets to successful cocktail making, their history and provenance, and where to seek out the world’s best bars and bartenders, from London to Long Island and beyond. Cocktail and liquor connoisseur Tom Sandham provides a comprehensive appraisal of global cocktail culture, highlighting the trends and techniques that make the finest drinks popular in their native climes and across the world. Cocktail lovers will appreciate personal tips from key bartenders such as Jim Meehan and Dale de Groff in New York and Tony Conigliaro and Salvatore Calabrese in London, while cutting-edge recent award winners point to the future with their new daring flavor combinations. At last, discerning drinkers can learn more about what to drink and where, then bring back their coolest cocktail experiences to enjoy at home. |
| hawksmere restaurant: When the Moon Is Red Philip L. Rettew, 2023-03-20 About the Book When the Moon Is Red continues the story from The Kovalenko Secret with greater urgency through the personal lives of the main characters, as domestic and international agents discover evidence of the evilest terrorist attack upon the United States. Duke Chancellor, head of the Chancellor Organization, a private 'information enterprise' in the United States, assembles the unconnected and puzzling pieces of evidence from his agents around the world to understand the terrorist website that threatens: THE AMERICAN INFIDELS WILL DIE IN (30) DAYS WHEN THE MOON IS RED!” The website counts down the number of days until the terrorist threat becomes a reality, and the future of the United States and, by inference, the world hangs in unimaginable limbo. About the Author Philip L. Rettew, after a twenty-five-year career as a technical market analyst working in southern Manhattan, is now retired and living in South Burlington, Vermont. He enjoys playing bridge, photography, cycling, road trips, and improvising music on his baby grand Steinway piano. Rettew is a 1967 graduate of Yale College, where he majored in philosophy and psychology and earned a master's degree from Temple University in psychology after a four-year tour in the United States Army Security Agency. |
| hawksmere restaurant: The Missing Ingredient Jenny Linford, 2018-03-01 The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives. |
| hawksmere restaurant: Charlotte Taste Katherine Stefan, 2003 Collection of chef's recipes from local restaurants in Charlotte, NC. |
| hawksmere restaurant: The Frugal Cook Fiona Beckett, 2011-05-09 The lost art of thrift is rediscovered in this cookbook through a wealth of fantastic recipes, from budget breakfasts--Spring Vegetable Frittata or French Toast with Polish Cherries--to easy midweek suppers, such as Thai Beef Salad or Linguine with Stilton and Onion. In a time where about a third of all the food purchased is thrown out, this book is ideal for anyone who is eager to cut out waste and make the most of everything they buy. With a full glossary of ingredients and ideas for how to use them up, as well as a myriad of thrifty tips that promise to transform even the most sorry leftover into an inventive and tasty meal, this is a kitchen manual that no home can afford to be without. |
| hawksmere restaurant: Lonely Planet London Lonely Planet, Damian Harper, Peter Dragicevich, Steve Fallon, Emilie Filou, 2018-02-01 Lonely Planet: The world's leading travel guide publisher Lonely Planet London is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Explore ancient castles, modern galleries and world-class museums, catch a show on the West End, and down a pint in a traditional pub; all with your trusted travel companion. Get to the heart of London and begin your journey now! Inside Lonely Planet London Travel Guide: Full-colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - history, music, shopping, food, theatre Covers The City, West End, South Bank, Kensington, Notting Hill, Camden, Greenwich and more eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations' websites Zoom-in maps and images Inbuilt dictionary for quick referencing The Perfect Choice: Lonely Planet London, our most comprehensive guide to London, is perfect for both exploring top sights and taking roads less travelled. About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we’ve printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You’ll also find our content online, and in mobile apps, video, 14 languages, nine international magazines, armchair and lifestyle books, ebooks, and more. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition. |
| hawksmere restaurant: Hog Richard H Turner, 2015-04-02 'If you're after advice on what to do with any cut you can think of, look no further.' The Caterer 'Hog is a bible for pork fans everywhere...the book celebrates the versatility, appeal and - most importantly - the taste of the pig.' Great British Food Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin. |
| hawksmere restaurant: Ginger Pig Meat Book Fran Warde, Tim Wilson, 2014-06-02 Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book. |
| hawksmere restaurant: Tom Kerridge's Outdoor Cooking Tom Kerridge, 2021-05-27 THE SUNDAY TIMES BESTSELLER From simple but brilliant burgers to feasts from around the world: the ultimate barbecue bible from one of Britain's best-loved chefs _______ 'Cooking outside is all about having fun and creating memories... but just because it's laid-back, it doesn't mean it can't be special. I'll show you how to introduce loads of amazing flavour through fire and smoke.' Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. These recipes range from classic barbecue icons to delicious new favourites, with over 80 recipes to create the perfect barbecue feast. Chapters include: To Start, Meat, Fish, Veggie, Open Fire, Sides and Desserts & Drinks. You'll find tips, advice and ideal recipes for the perfect summer barbecue, campfire or outdoor gathering with friends and family, including: · Spicy sausage baked beans · Smoky pulled pork huevos · Sweet potato and black bean burgers · The ultimate hot dog · Korean-style barbecued beef · The legendary beer-can chicken Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime's worth of incredible outdoor cooking inspiration! 'Recipes that your friends and family will love to eat' Great British Food Magazine 'There's everything from mouth-watering pork and chorizo burgers to flatbreads, plus there's plenty for vegetarians, too. Perfect to get you in the mood for a summer get-together' Sunday Express _______ Tom Kerridge's new book, Pub Kitchen, is out in September. |
| hawksmere restaurant: Thames Peter Ackroyd, 2009 Chronicles the history of England's Thames River, and describes the many people whose livelihood has depended on the 215 miles of river, examines the river's connections to historical figures such as Julius Caesar and Henry VIII, and more. |
| hawksmere restaurant: Table with a View Dena Grunt, 2022-08-02 Northern California’s historic Nick’s Cove restaurant brings you the finest in seasonal farm-to-table and seafood cuisine Nick’s Cove, perched alongside beautiful Tomales Bay, opened its doors in the 1930s and has been a Northern California destination ever since. Table with a View: The History and Recipes of Nick’s Cove celebrates the historic restaurant, bar, and inn’s award-winning cuisine, which features fresh seafood, locally sourced meats, and seasonal produce from their on-site farm and garden, the Croft. Inspired by the area’s serene natural beauty and abundant resources, the restaurant’s dishes reflect the perfect combination of comfort and refinement, embracing an elegant approach to hearty farm-to-table cuisine. From new takes on classics such as Oysters Nickerfeller and Crab Benedict to hearty fare like Dungeness Crab Mac and Cheese and Seared Duck with Blackberry Sauce, Table with a View is much more than a cookbook—it’s a celebration of a cultural heritage in a region shaped largely by its culinary bounty. |
| hawksmere restaurant: Highbrow, Lowbrow, Brilliant, Despicable The Editors of New York Magazine, 2017-11-07 New York, the city. New York, the magazine. A celebration. The great story of New York City in the past half-century has been its near collapse and miraculous rebirth. A battered town left for dead, one that almost a million people abandoned and where those who remained had to live behind triple deadbolt locks, was reinvigorated by the twinned energies of starving artists and financial white knights. Over the next generation, the city was utterly transformed. It again became the capital of wealth and innovation, an engine of cultural vibrancy, a magnet for immigrants, and a city of endless possibility. It was the place to be—if you could afford it. Since its founding in 1968, New York Magazine has told the story of that city’s constant morphing, week after week. Covering culture high and low, the drama and scandal of politics and finance, through jubilant moments and immense tragedies, the magazine has hit readers where they live, with a sensibility as fast and funny and urbane as New York itself. From its early days publishing writers like Tom Wolfe, Jimmy Breslin, and Gloria Steinem to its modern incarnation as a laboratory of inventive magazine-making, New York has had an extraordinary knack for catching the Zeitgeist and getting it on the page. It was among the originators of the New Journalism, publishing legendary stories whose authors infiltrated a Black Panther party in Leonard Bernstein’s apartment, introduced us to the mother-daughter hermits living in the dilapidated estate known as Grey Gardens, launched Ms. Magazine, branded a group of up-and-coming teen stars “the Brat Pack,” and effectively ended the career of Roger Ailes. Again and again, it introduced new words into the conversation—from “foodie” to “normcore”—and spotted fresh talent before just about anyone. Along the way, those writers and their colleagues revealed what was most interesting at the forward edge of American culture—from the old Brooklyn of Saturday Night Fever to the new Brooklyn of artisanal food trucks, from the Wall Street crashes to the hedge-fund spoils, from The Godfather to Girls—in ways that were knowing, witty, sometimes weird, occasionally vulgar, and often unforgettable. On “The Approval Matrix,” the magazine’s beloved back-page feature, New York itself would fall at the crossroads of highbrow and lowbrow, and more brilliant than despicable. (Most of the time.) Marking the magazine’s fiftieth birthday, Highbrow, Lowbrow, Brilliant, Despicable: 50 Years of New York draws from all that coverage to present an enormous, sweeping, idiosyncratic picture of a half-century at the center of the world. Through stories and images of power and money, movies and food, crises and family life, it constitutes an unparalleled history of that city’s transformation, and of a New York City institution as well. It is packed with behind-the-scenes stories from New York’s writers, editors, designers, and journalistic subjects—and frequently overflows its own pages onto spectacular foldouts. It’s a big book for a big town. |
| hawksmere restaurant: Peak Whispers Pasquale De Marco, 2025-05-11 Hawksmoor is a city with a rich and storied past. From its humble beginnings as a small mill town, it has grown into a thriving metropolis. But beneath the surface of this modern city, there are whispers of a hidden history, a history of secrets and scandals, of love and betrayal, of triumph and tragedy. **Peak Whispers** is a collection of these untold stories, stories that have been passed down through generations, stories that have never been written down before. These are the stories of the people who built Hawksmoor, the people who shaped its destiny, and the people who left their mark on its soul. In **Peak Whispers**, you will meet: * **The Hardcastles**, the wealthy mill-owning family who ruled Hawksmoor with an iron hand. * **The Stotts**, the poor but indomitable workers who labored in the factories and scraped a living from the land. * **The Civil War soldiers** who fought and died for their beliefs. * **The immigrants** who came to Hawksmoor seeking a better life. * **The activists** who fought for social justice. * **The artists** who captured the beauty and the pain of the city. **Peak Whispers** is a tapestry of voices, a kaleidoscope of experiences, a portrait of a city that is both timeless and ever-changing. It is a book that will haunt you long after you finish reading it. **Praise for Peak Whispers** A must-read for anyone who loves history, or anyone who has ever been curious about the hidden stories of their own city. - **The Hawksmoor Historical Society** A powerful and moving collection of stories that will stay with you long after you finish reading them. - **The Hawksmoor Public Library** A fascinating and insightful look into the heart and soul of Hawksmoor. - **The Hawksmoor Chamber of Commerce** If you like this book, write a review on google books! |
| hawksmere restaurant: London Phil Baker, 2021-05-26 City of cities, the modern world’s first great metropolis, London has shaped everything from clothing to youth culture. It has a unique place in the world’s memory, even as its role has changed from the capital of the planet to its playground, and as its lived history has mutated into the heritage industry. In this book, Londoner Phil Baker explores the city’s history and the London of today, balancing well-known major events with more curious and eccentric details. He reveals a city of almost unmatched historical density and richness. For Baker, London turns out to be Gothic in all senses of the word and enjoyably haunted by its own often bloody past. And despite extensive redevelopment, as he shows in this engaging and insightful book, some of the magic remains. |
| hawksmere restaurant: A Vineyard in Napa Doug Shafer, 2012-11-12 At the age of 47, when he a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, thirty years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called “one of the world’s greatest wineries.” This book, narrated by Shafer’s son Doug, is a personal account of how his father turned his midlife dream into a remarkable success story. Set against the backdrop of Napa Valley’s transformation from a rural backwater in the 1970s through its emergence today as one of the top wine regions in the world, the book begins with the winery’s shaky start and takes the reader through the father and son’s ongoing battles against killer bugs, cellar disasters, local politics, changing consumer tastes, and the volatility of nature itself. Doug Shafer tells the story of his own education, as well as Shafer Vineyards’ innovative efforts to be environmentally sustainable, its role in spearheading the designation of a Stags Leap American Viticultural Area, and how the wine industry has changed in the contemporary era of custom-crushing and hobbyist winery investors. |
| hawksmere restaurant: My Place at the Table Alexander Lobrano, 2021 Until Lobrano landed a job in the Paris office of Women's Wear Daily, he had no experience of French cuisine. As he began to cover celebrities and couturiers and improves his mastery of the language, his landlady provided him with a lasting touchstone for how to judge food: you must understand the intentions of the cook. As he began to hone his palate and finds his voice, Lobrano was soon at the epicenter of the Parisian dining revolution-- and became the restaurant critic of one of the largest newspapers in the France. Following his memoir, Lobrano shares his all-time favorite restaurants in Paris. -- adapted from jacket |
| hawksmere restaurant: Quicklook at India Aline Dobbie, 2012-08-01 A layman's guide to India in a 90 minute read |
| hawksmere restaurant: Ozlem's Turkish Table OEZLEM. WARREN, 2019-06-13 |
| hawksmere restaurant: Eat Like a Local LONDON Bloomsbury, 2018-06-28 Food-focused travel guides for the world's most exciting cities This book is a food tour in your pocket, featuring more than 100 of the best restaurants, cafes, bars and markets recommended by a team of in-the-know Londoners. You'll also find insights into the city's idiosyncratic food culture, and a handful of iconic recipes to cook in the holiday kitchen or once you've returned home. It's the inside knowledge that allows you to Drink, Shop, Cook and Eat Like a Local. |
| hawksmere restaurant: The Brown Derby Cookbook Leonard Louis Levinson, 1949 Over 500 recipes prepared by the staff of the Brown Derby restaurants with the cooperation of Leonard L. Levinson (who did the actual writing), Robert Kreis (the supervising chef), Rudolf Friedrich/Rudolph Frederick (master pastry chef), Marjorie Child Husted, and James W. Warren, Vice-President and General Manager of the Brown Derbies. Consult Foreword. |
| hawksmere restaurant: Creating Competitive Advantage Kevin Uphill, 2016-02-03 The economic environment is global, highly sophisticated and in continuous fast flux. The challenge for business leaders, executives and strategists is to read and respond agilely to trends and underlying movements to stay ahead of dynamic market flow and change. Creating Competitive Advantage sets out a compelling case for the business benefits of better market anticipation, and provides tools and approaches to develop a forward-looking strategy that will deliver these. Through theory, case studies and practical insights, the book demonstrates how better analysis of market trends and scanning of the environment combined with business model change and confident leadership can gain and maintain competitive advantage. With the right approach, game-changing strategy can be highly accessible for all business strategists and owners, rather than as today, the almost exclusive reserve of a few brave and instinctive entrepreneurs. With tools, assessments and models to get more value out of the business data you already have and take your strategy to the next level through analytically-supported intuition, Creating Competitive Advantage gives business leaders and strategists the toolkit to move from a responsive mindset to a leading one. Online supporting resources for this book include downloadable figures and tables from the book. |
| hawksmere restaurant: James Sherwood's Discriminating Guide to London James Sherwood, 2016-03-15 The discerning traveler's guide to the very finest experiences that London has to offer James Sherwood, author of a number of definitive publications on English sartorial style, is the quintessential man-about-town. In this witty, opinionated, and discerning guide to London, he draws on many years of partaking in the very best that the metropolis has to offer. Whether you want to breakfast like a king, drink cocktails in the company of sophisticated British personalities, or shop for antique jewelry, this handy volume will take you there. Beautifully packaged and produced, with stylish line illustrations, James Sherwood’s Discriminating Guide to London includes information, advice, and a sardonic wit not to be found elsewhere. Sherwood’s supreme taste coupled with his firsthand knowledge of some of the most exclusive, exciting spots in London makes this guide a must-have for city slickers and jet setters alike. James Sherwood’s Discriminating Guide to London is inspired by a 1970s publication of the same name by another James Sherwood (no relation) who is today the owner of the Orient-Simplon Express and luxury hotels and restaurants around the world. The older Sherwood contributes a foreword to this new guide. |
| hawksmere restaurant: The Food of Spain Claudia Roden, 2012 Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from. |
| hawksmere restaurant: PRIME: The Beef Cookbook Richard H Turner, 2017-03-09 More than 150 brilliant beef recipes from Britain's king of meat. |
All Patek Philippe Watches
Browse the full collection of Patek Philippe watches by model, function, or style.
Patek Philippe Official Site | Luxury Watches for Men & Ladies
Official website of the last family-owned Genevan luxury watch manufacturer. Enter the Patek Philippe universe to discover our watches and savoir-faire.
Patek Philippe New Watches
Discover the latest Patek Philippe watches in the collection that bridge a gap between innovation and tradition.
Patek Philippe Nautilus Collection
Explore the Patek Philippe Nautilus, a symbol of luxury and performance. The watch that blends sporty appeal with elegant craftsmanship.
Patek Philippe Cubitus Collection
In 2024, Patek Philippe has enriched its vast array of timepieces with a new collection that stands out by its unique alliance of daring and elegance. Presenting a square-shaped case with …
Patek Philippe Collection
The prevailing Patek Philippe spirit of innovation has contributed to giving our creations exceptional longevity and reliability. A wide range of models are presented in our current …
Patek Philippe Chiming Watches
Discover Patek Philippe’s chiming watches, from minute repeaters to the Grandmaster Chime, and explore how generations of expertise ensure the perfect sound.
Cubitus ref. 7128/1G-001 White Gold | Patek Philippe
The Cubitus in a new medium-sized white gold version with sunburst blue-gray dial.
Patek Philippe Grand Complications Collection
Discover the pinnacle of watchmaking expertise with Patek Philippe's Grand Complications, where innovation meets fine craftsmanship.
Patek Philippe Calatrava Collection
Discover one of Patek Philippe’s most emblematic watches and the quintessential round wristwatch. The Calatrava is a symbol of purity, balance, and elegance.
Pesquise localizações no Google Maps
Pesquise localizações no Google Maps Pode pesquisar locais e localizações com o Google Maps. Quando inicia sessão no Google Maps, pode obter resultados da pesquisa mais …
Get directions & show routes in Google Maps
You can get directions for driving, public transit, walking, ride sharing, cycling, flight, or motorcycle on Google Maps. If there are multiple routes, the best route to your destination is …
Google Maps Ajuda
Centro de ajuda oficial do Google Maps, onde·poderá·encontrar·sugestões·e·tutoriais·sobre·como·utilizar·o·produto·e·outras·respostas·a·perguntas·mais·frequentes.
Rechercher des lieux sur Google Maps
Rechercher des lieux sur Google Maps Google Maps vous permet de rechercher des lieux et des établissements. En vous connectant à Google Maps, vous pouvez obtenir des …
Ajuda do Google Maps
Central de Ajuda oficial do Google Maps, onde você pode encontrar dicas e tutoriais sobre como usar o produto e outras respostas a perguntas frequentes.
