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Grilled Korean short ribs (page 44)
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Hotbox mackerel (page 48)
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BAM bacon (page 50)
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Smoked pig’s cheeks (page 52)
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Fire pit smoked chicken (page 54)
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Smoked chicken Caesar salad (page 55)
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BAM basic flatbread dough (page 58)
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BAM basic flatbread dough: barbecue method (page 59)
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BAM basic flatbread dough: pizza oven method (page 60)
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BAM basic flatbread dough: domestic oven method (page 62)
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Vietnamese scrambled eggs with sesame bread (page 68)
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Crispy pancakes (page 70)
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BAM Reuben (page 72)
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Mapo tofu, hash browns and fried eggs (page 76)
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Mapo tofu (page 76)
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Mapo pizza (page 79)
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Leftover pizza French toast (page 79)
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Cinnamon and banana flatbread (page 88)
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Borschtback (page 84)
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Caviar and sour cream and chive crisps (page 85)
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Century egg with anchovy dressing and crispy pig’s skin (page 88)
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Crispy pig’s skin and burnt lime (page 91)
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Crispy pig’s skin (page 91)
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Crispy fuckin’ rabbit (page 92)
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Pressed octopus and Szechuan vinaigrette (page 94)
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Notes about this book
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- ISBN 10 0714879312
- ISBN 13 9780714879314
- Published Nov 12 2019
- Format Hardcover
- Page Count 216
- Language English
- Countries Australia, United States, Canada, United Kingdom
- Publisher Phaidon Press
Publishers Text
Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.The much-anticipated first cookbook from one of London's most-loved cult restaurants
Squid-ink flatbreads with cod's roe, mapo tofu with hash browns and fried eggs, and foie gras and cherry doughnuts - it's thanks to chef Lee Tiernan's ability to fuse myriad on-trend tastes and underused ingredients with open-fire cooking techniques that Black Axe Mangal has quickly reached cult status. This, the London restaurant's much awaited cookbook, celebrates Tiernan's innovative food as well as his bold aesthetic, influenced by his love of heavy metal and skate culture.
