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Synopsis
The Eagle pub in London, EC1, was set up in 1991 by Michael Belben and chef David Eyre in reaction to the 'ponciness' of restaurants. Offering excellent food, broadly Southern European in inspiration, at reasonable prices, it was hailed as 'the first gastropub' by the media, and has changed the face of Britain's pub scene. It is still winning awards and recognition both nationally and internationally. BIG FLAVOURS AND ROUGH EDGES brings together over 100 recipes from sixteen contributors: Eagle chefs past and present whose diverse backgrounds (six different nationalities, including Portuguese, Spanish and Brazilian) have influenced the colourful and hearty style of Eagle food. This is real, rough-edged, exciting food that anyone can cook - a million miles away from the pretentiousness and over-complication of traditional restaurant books.
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About the Author
Co-founder and former chef at the Eagle, David Eyre was also a food writer for Arena magazine for four years. He has recently started a new business in Hoxton, London - Eagle food to take away.
"About this title" may belong to another edition of this title.
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Big Flavours and Rough Edges : Recipes from the Eagle
Published by
Headline Publishing Group, United Kingdom, London, 2001
ISBN 10: 0747272298
ISBN 13: 9780747272298
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. The Eagle pub in London, EC1, was set up in 1991 by Michael Belben and chef David Eyre in reaction to the 'ponciness' of restaurants. Offering excellent food, broadly Southern European in inspiration, at reasonable prices, it was hailed as 'the first gastropub' by the media, and has changed the face of Britain's pub scene. It is still winning awards and recognition both nationally and internationally. BIG FLAVOURS AND ROUGH EDGES brings together over 100 recipes from sixteen contributors: Eagle chefs past and present whose diverse backgrounds (six different nationalities, including Portuguese, Spanish and Brazilian) have influenced the colourful and hearty style of Eagle food. This is real, rough-edged, exciting food that anyone can cook - a million miles away from the pretentiousness and over-complication of traditional restaurant books. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR002011415
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Big Flavours and Rough Edges : Recipes from the Eagle
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Seller Inventory # GOR007685353
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US$ 29.46
US$ 7.58 shipping
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Big Flavours and Rough Edges : Recipes from the Eagle
Published by
Headline Book Publishing, 2001
ISBN 10: 0747272298
ISBN 13: 9780747272298
Used
Hardcover
First Edition
Seller: Henffordd Books, Herefordshire, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. 1st Edition. Slight rubbing to edges otherwise in very good condition. Next day dispatch by Royal Mail in sturdy, recyclable packaging. 1000's of satisfied customers! Please contact us with any enquiries. Seller Inventory # 025427
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Big Flavours and Rough Edges
Seller: Bay State Book Company, North Smithfield, RI, U.S.A.
Seller rating 5 out of 5 stars
Condition: very_good. Seller Inventory # BSM.1B8QP