Black Axe Mangal | Lee Tiernan, with a foreword by Fergus Henderson

Description

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.