Giffords Circus Cookbook: Recipes and Stories from a Magical Circus Restaurant new new 
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Winner of the Guild of Food Writers General Cookbook Award 2021
"One of the most memorable and enjoyable restaurants imaginable." – Gastronomica
"Utterly brilliant, fun, uplifting show." – Dara O'Briain
"Absolutely beautiful and fun and heart-stopping. See this!" – Dawn French
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. They offer a new menu every week and use seasonal and local produce from the surrounding area. They serve freshly baked bread, roast chicken and truffle suet pudding, smoked ham hock in pastry, dressed crab with samphire, queen of puddings, mounds of Eton mess, and lots more, with some guests returning several times in the summer to experience a new menu within familiar surroundings.
This extraordinary book 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. Full of colour, personalities, stories and images of the circus and its slow journey through the English summer countryside, the book's 100 recipes are nothing but delicious, joyful and hearty.
 
 
 
 
 



        

            
            

                
Publisher
                
Quadrille Publishing Ltd
            
            
            

                
Dimensions
                
34.9 x 2.4 x 23.7 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
256 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
178713413X
            
            
            

                
ISBN-13
                
978-1787134133
            
            
            

                
Publication date
                
26 Mar. 2020
            
            
        
         




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