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.
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