Max’s Picnic Book
An Ode to the Art of Eating Outdoors, From the Authors of Max's Sandwich Book
$45.09
- Hardcover
256 pages
- Release Date
7 April 2021
Summary
Irreverent, eccentric, Max’s Picnic Book is the follow up the Sunday Times Bestseller, Max’s Sandwich Book. Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will first dissect picnic history, before creating 24 themed menus. Including ingenious hacks – think flavoured salts for dipping eggs and soft-serve with a shot of espresso – as well as twists on familiar favourites, this book is about how and why we should picnic. Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S Thompson, Fergus Henderson and Delia Smith, the reader will be left with a broadened perception of what a picnic truly is.
Book Details
| ISBN-13: | 9781784884215 |
|---|---|
| ISBN-10: | 1784884219 |
| Author: | Max Halley, Benjamin Benton |
| Publisher: | Hardie Grant Books (UK) |
| Imprint: | Hardie Grant Books |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 7 April 2021 |
| Weight: | 744g |
| Dimensions: | 31mm x 157mm x 222mm |
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Critics Review
“A book that’s easy to love.” - Eater,
Halley’s food is eccentric but rooted in proper culinary skill. * The Sunday Times *
A riff on returning the picnic to its rightful, venerated position. * The I *
With its enthusiastic embrace of absurdity and heartful dedication to its cause, it is a book that’s easy to love. * Eater *
A Max Halley picnic is a picnic you want to be at. * Press Association *
Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it. * Hot Dinners *
This book is not only an entertaining reinvention of the picnic, but the bible on how and why we should picnic. * The Independent *
Max Halley
Max Halley is the name behind Max’s Sandwich Shop in London. He regularly appears on Sunday Brunch, This Morning, BBC Radio Two and Vice and writes for The Guardian, The Sunday Times and Evening Standard.
Ben is a restaurateur and chef who has worked at Rochelle Canteen, The Dock Kitchen and Le Coq in London.
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