About the book:
Dan Doherty’s first book, Duck & Waffle: Recipes and Stories, was featured in ‘Best Cookbooks of the Year’ selections in Observer Food Monthly, BBC Good Food, The Mail on Sunday, Great British Food and Red magazine. Now Dan is back with the recipes he cooks at home for family and friends – informal, easy and as indulgent as ever. With ideas based around eggs, hash, pancakes, toast, simple savoury dishes and sweet bakes, this is food inspired by the best a breakfast or brunch menu can offer – but to eat all day. Recipes include Ricotta, Pear & Honey on Toast, Smoked Salmon, Horseradish & Sour Cream Hash, Mexican Eggs and a whole chapter devoted to food to defeat a hangover, including the Ultimate Grilled Cheese Sandwich.
Publisher: Mitchell Beazley
Publication Date: 2016
Size: 246 x 189mm
About the author:
Dan Doherty is the Executive Chef at London’s Duck & Waffle, with a restaurant on the 40th floor of Heron Tower in the City of London and the more informal, Duck & Waffle Local in London’s West End. He won Tatler’s Rising Star Chef award at their 2013 Restaurant Awards and the Guardian declared him ‘among the high priests of Britain’s culinary revival’.
He has appeared on BBC 1’s Saturday Kitchen and Channel 4’s Sunday Brunch and regularly speaks and demonstrates at festivals and events including Taste London and Meatopia. His second book, Toast Hash Roast Mash, was published in 2016.