Sometimes compared to Matty Matheson or Action Bronson, Lee Tiernan is a British chef with a larger-than-life personality and style. His London establishment Black Axe Mangal (which Google Maps oddly calls a "turkish restaurant"), is an energetic conglomeration of flavor and sound. As Fergus Henderson says in the introduction to this book, "There is something of the religious cult about it, recruiting by sensory overload, hot and loud, heady and delicious. Its followers are fervent."
Grilling, barbecuing and smoking are core techniques at BAM, as it's called. And breads abound in dishes as varied a Vietnamese scrambled eggs with sesame bread, smoked eel and horseradish squid ink steamed buns, or lamb offal flatbread with yogurt and sumac shallots. But you'll also find crispy pig's skin with black lime powder; foie gras and blackberry doughnuts; and deep fried mince pie. The accompanying photography is as uninhibited as the cuisine, and the love of sensuality is palpable in both.
Hardcover. Color photographs.