Giffords Circus Cookbook
Quadrille Publishing Ltd (Verlag)
978-1-83783-105-0 (ISBN)
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‘This book is a stunningly beautiful and passionate evocation of Nell’s final season – do not skip a word of it – it’s a work of art and an ace cookbook as well!' Emma Bridgewater CBE
Winner of the Guild of Food Writers General Cookbook Award 2021
Giffords Circus has been touring the south of England every summer since 2000. It is a traditional village circus with a uniquely British flavour, blended with extraordinary acts from all over the world. Their restaurant Circus Sauce is headed by chef Ols Halas and seats circus goers in a beautifully decorated tent on site. It offers a new menu every week and uses seasonal and local produce from the surrounding area. Recipes include Spring Chicken with Mushrooms and Asparagus, West Country Cassoulet and Spiced Panna Cotta with Baked Apples, and even Tweedy's Banoffee Pie with Salted Caramel, resulting in some guests returning several times in the summer to experience a new menu within familiar surroundings.
This extraordinary cookbook is a celebration of the food that brings the circus and its audience together, alongside the story of the circus itself and its vibrant community – it's a celebration of the colour, personalities and images of the circus and its slow journey through the English summer countryside.
Nell Gifford (1973-2019) ran away with the circus when she was eighteen and instantly fell in love with the forgotten art form. She built a 1930s-style circus from scratch in 2000 with her husband Toti and launched Giffords Circus, The show first appeared at Hay on Wye arts festival in 2000 and has toured the Cotswolds, home counties and London ever since, having entertained over a million people and beloved of locals, farmers, rock stars, royalty and runaways everywhere. The on-site restaurant, Circus Sauce, is run by head chef Ols Halas. Ols joined the circus in 2013 and has never looked back. Every day at Giffords, he and his team serve dinner to guests in a vaudevillian circus tent. The menu changes weekly, inspired by the local produce, and the restaurant is visited by celebrities and repeat customers all through the circus tour.
| Erscheinungsdatum | 11.07.2023 |
|---|---|
| Vorwort | Marco Pierre White |
| Zusatzinfo | Full-Colour Photography |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 222 mm |
| Gewicht | 930 g |
| Themenwelt | Kunst / Musik / Theater ► Theater / Ballett |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-83783-105-X / 183783105X |
| ISBN-13 | 978-1-83783-105-0 / 9781837831050 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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