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For the past ten or 15 years, British cookery has been out of fashion. Food writers have passed it over in favour of Eastern of Mediterranean cooking ...Show synopsisFor the past ten or 15 years, British cookery has been out of fashion. Food writers have passed it over in favour of Eastern of Mediterranean cooking and chefs and critics have condemned it as boring or bad. Now, however, it is enjoying a revival and a new generation of "Modern British" chefs, whose cooking is both inventive and eclectic, is turning to Britain's culinary heritage for inspiration. This cookery book contains over 200 recipes including classic favourites such as pea soup with smoked ham and mint; smoked haddock kedgeree; steak, kidney and oyster pie; and roast duckling stuffed with prunes. For those who like to experiment with taste and texture, there are dishes such as Arbroath smokie pate with smoked garlic and whisky; fish salad with rocket and anchovy sauce; braised pheasant with pistachio; and walnut crumble laced with Armagnac.Hide synopsis
The Best of Modern British Cooking (Little, Brown & Company) – Paperback (1997)
by
Sarah Freeman
Paperback, Little, Brown & Company 1997
English
New edition. New edition.
258 pages
ISBN: 0316913898 ISBN-13: 9780316913898
For the past ten or 15 years, British cookery has been out of fashion. Food writers have passed it over in favour of Eastern of Mediterranean cooking and chefs and critics have condemned it as boring or bad. Now, however, it is enjoying a revival and a new generation of "Modern British" chefs, whose cooking is both inventive and eclectic, is turning to Britain's culinary heritage for inspiration. This cookery book contains over 200 recipes including classic favourites such as pea soup with smoked ham and mint; smoked ...Show moreFor the past ten or 15 years, British cookery has been out of fashion. Food writers have passed it over in favour of Eastern of Mediterranean cooking and chefs and critics have condemned it as boring or bad. Now, however, it is enjoying a revival and a new generation of "Modern British" chefs, whose cooking is both inventive and eclectic, is turning to Britain's culinary heritage for inspiration. This cookery book contains over 200 recipes including classic favourites such as pea soup with smoked ham and mint; smoked haddock kedgeree; steak, kidney and oyster pie; and roast duckling stuffed with prunes. For those who like to experiment with taste and texture, there are dishes such as Arbroath smokie pate with smoked garlic and whisky; fish salad with rocket and anchovy sauce; braised pheasant with pistachio; and walnut crumble laced with Armagnac.Hide
