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Publishers Weekly, 1986-11-21 American cooks can serve up modern British feasts with this collection of delectable dishes from the U.K.'s young chefs. As Ortiz (The Complete Book of Mexican Cooking, etc.) aptly demonstrates, the tenor of British cuisine certainly has changed. The old standby Yorkshire pudding has given way to more inventive side dishes, such as mushroom and quail-egg tartlets, and carrot puddings with fresh herb sauce. Fancy fish recipes feature herbal and vegetable sauces (baked fillets of striped bass with chive-and-lemon sauce; monkfish with ginger and spring vegetables), and Ortiz has made an effort to substitute for heavy cream. There are also suggestions for garnishes and accompanying wines. The sparse text offers scant food lore. But the detail of the recipes, innovative ways to prepare British favorites like trifle and Stilton cheese, and fresh dessert ideas like rhubarb brulee and whiskey-and-marmalade souffle more than compensate. (December 19)
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