Now available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our ...Show synopsisNow available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our own cooking and our locally sourced ingredients perfectly. There can be no mistaking therefore the home of Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, Leek and Derby Sage Tart, Peter Gott's Roast Gloucester Old Spot with Rhubarb and Apple Cheese, Scrag-end of Neck of Herdwick Mutton Stewed with Shiraz or Rhubarb and Walnut Crumble with Ginger.Sarah Freeman - a cook proud rather than ashamed to be British - skillfully collected together in her book, recipes culled from the new wave of Modern British chefs as well as creating a range of her own recipes in the same spirit.This work is a bible of contemporary British cooking and is now destined for recognition as a classic.Hide synopsis
Description:Good. Ships from the UK. Former Library book. Shows some signs...Good. Ships from the UK. Former Library book. Shows some signs of wear, and may have some markings on the inside. Your purchase also supports literacy charities.
Description:Good. Showing signs of use. Some creasing to spine and general...Good. Showing signs of use. Some creasing to spine and general edge wear, some markings to covers, contents clean. Corners bumped.
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Description:Fine. 1904010741 May have slight shelf wear. Dispatched from...Fine. 1904010741 May have slight shelf wear. Dispatched from the famous 'Town of Books' Hay-on-Wye, within 2 working days. Over 500, 000 orders processed. 9781904010746; sw.
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Description:Very Good/Very Good. 8vo 0316913928 Dust jacket complete,...Very Good/Very Good. 8vo 0316913928 Dust jacket complete, unclipped in clear protective sleeve. Red cloth with bright gilt titling on spine. No ownership inscription. 256 pages clean and tight. For the past ten or fifteen years, British cookery has been out of fashion. Food writers have passed it over in favour of Eastern or Mediterranean cooking, and chefs and critics have condemned it as boring or bad. Now, however, it is enjoying a welcome revival. `Modern British' restaurants are serving imaginative versions of traditional dishes-and delighting their customers-and a new generation of talented young chefs, whose cooking is both inventive and eclectic, is turning to our own culinary heritage for inspiration. In The Best of Modern British Cookery, Sarah Freeman-a cook who is proud rather than ashamed to be British-skilfully amalgamates the old and the new by including a proportion of traditional recipes, a proportion of recipes culled from the new wave of British chefs and a balance of her own. The traditional dishes are fully adapted for modern use and due respect has been paid to current nutritional theory. The book contains a wide range of delicious recipes including classic favourites such as Pea Soup with Smoked Ham and Mint; Smoked Haddock Kedgeree; Steak, Kidney and Oyster Pie and Roast IDuckling 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; Salmon Salad with Blanched Leeks and Dill; Braised Pheasant with Pistachio and Cream and Damson and Walnut Crumble laced with Armagnac. This comprehensive book will delight not only cooks who love to cook but also cooks who love to read; it is destined to become the classic work of reference to British food.
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