The MEATliquor Chronicles: the meat wagon rolls on: Yianni Papoutsis and Scott Collins have gone from burger van to London dining champs. Their new book, featuring DBC Pierre, is less a cookbook than a distillation of their style and ethos When Yianni Papoutsis and Scott Collins were first in discussions about the book that would become The MEATliquor Chronicles, their publisher pointed out that Faber & Faber, the distinguished house that brought the world TS Eliot, Siegfried Sassoon and Sylvia Plath, didnt really do cookbooks. Neither do we, they replied and so, Papoutsis tells me in the half-light of a booth in east Londons MEATmission: It kind of works out quite well, really. They are also, as Collins points out, great delegators: Yianni doesnt claim to be a head chef, I dont claim to be a bar manager, but we like getting people involved and pooling talent. That approach, which Papoutsis likens to herding very drunk cats, extends from the designers and graffiti artists who give a distinctive look to each of their six restaurants, to the 20-odd contributors they have marshalled to create a book worlds away from the aspirational pretension of many restaurant spin-offs. Continue reading... #food #recipes #nomr
Posted on: Thu, 04 Sep 2014 08:59:17 +0000
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