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.
| Property | Value |
|---|---|
| Author | Lee Tiernan |
| Cover | Hardcover |
| Dimension | 21.21 x 2.54 x 27.81 cm |
| Language | EN |
| Page | 216 |
| 2 Taksit | |
 | 1,177,07 x 2Toplam : 2,354,14 TL |
 | 1,177,07 x 2Toplam : 2,354,14 TL |
 | 1,177,07 x 2Toplam : 2,354,14 TL |
 | 1,177,07 x 2Toplam : 2,354,14 TL |
 | 1,177,07 x 2Toplam : 2,354,14 TL |
 | 1,177,07 x 2Toplam : 2,354,14 TL |
 | 1,177,07 x 2Toplam : 2,354,14 TL |
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