You bought the grill for souvlaki. Two summers later you want more from it than souvlaki. Black Axe Mangal is a London restaurant that cooks over fire with a skate-and-metal attitude, and this book breaks its cooking into three fundamentals you can practise at home: bread, smoking, grilling.
The LADJA team uses it for:
- The step-by-step sections on bread, smoking and grilling
- Squid ink flatbreads with smoked cod's roe, once the fire is going
- Cooking the parts most people skip. Pig's cheeks, pig's tails
From the publisher:
The much-anticipated first cookbook from one of London's most-loved cult restaurants
Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant’s first cookbook, brings together Tiernan’s signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod’s Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.
Details:
- Author: Lee Tiernan
- Weight: 1.05 kg
- Dimensions: 28 x 22 x 3 cm
