Cookbook Recommendation: Duck & Waffle
Eclectic English eats are now accessible in Daniel Doherty’s new book, Duck & Waffle, named for its namesake restaurant in London. Duck & Waffle sits atop a 40-floor building, giving way to spectacular views. The youngest member to be accepted into the Royal Academy of Culinary Arts, Executive Chef Daniel captures his restaurant’s modern vibes in his food-filled tale. Daniel documents thoughtful recipes for around-the-clock occasions. Celebrate mornings with the pearl barley ragout with goat curd and fried egg. Move to the halibut tartare with blueberries and pickled mushrooms. Daniel achieves perfection with his spicy ox cheek doughnuts with apricot jam. The desserts are also noteworthy, and the deep-fried chocolate bar with malt ice cream and oat crunch tops the list. The book rounds out with a cocktails section, spearheaded by the iconic Head of Spirit and Cocktail Development, Richard Woods. Add electric photography, and Duck & Waffle, $35, becomes THE book to shelf this holiday season.