Duck & Waffle
Subtitle: recipes and stories
By: Daniel Doherty ; photography by Anders Schønnemann
Contributors: Schønnemann, Anders, photographer
Publisher: Mitchell Beazley
Published: 2014
Place of publication: London
Language: eng
Number of pages: 223
ISBN-13: 9781845339579; 9781845339418; 9781784720124; 9781784724498
Subjects: Cooking; Duck & Waffle (Restaurant)
Other titles: Duck and Waffle
Description: "Duck & Waffle ... [is] 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 ... 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"--Publisher's description.
Notes: Includes index.