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Big Flavours and Rough Edges : Recipes from the Eagle By David Eyre

Big Flavours and Rough Edges : Recipes from the Eagle
by David Eyre

A collection of over 100 recipes from 16 chefs past and present of "The Eagle" pub in London, set up in 1991. The food, drawing on the diverse backgrounds and nationalities of the chefs, including Portugeuse, Spanish and Brazilian, is colourful, rough-edged and hearty.
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Big Flavours and Rough Edges : Recipes from the Eagle Summary


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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Additional information

Sku
GOR002011415
Title
Big Flavours and Rough Edges : Recipes from the Eagle
Author
Condition
Very Good
Binding type
Paperback
Publisher
Headline Publishing Group
Year published
Number of pages
160
ISBN 10
0747272298
ISBN 13
9780747272298
Prizes
N/A
Cover note
Book picture is for illustrative purposes only, actual cover or edition may vary.
Note
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.