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Duck and Waffle: Recipes and Stories (HB)

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Dimensions: L: 20.9cm x W: 2.7cm x H: 25.7cm

Product Code: 9781845339418

Availability: 1 copy left

Duck and Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it's London's only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 29-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef and his cooking has turned the restaurant into an instant success. Daniel's modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg and Maple Syrup. Photographed by celebrated photographer Anders Schonnemann, the book provides a collection of 100 recipes for breakfast and brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts and cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape and clientele subtly shift through a 24-hour period.

Book Title Duck and Waffle: Recipes and Stories (HB)
ISBN 9781845339418
By Author(s) Daniel Doherty
Publisher Mitchell Beazley
Pages 224
Format Hardback
Dimensions 20.9cm x 2.7cm x 25.7cm
Notes The book images and summary displayed may be of a different edition or binding of the same title.

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