Items related to The Best of Modern British Cookery
Synopsis
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 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.
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About the Author
Sarah Freeman wrote six cookbooks: a biography of Mrs. Beeton and the bestselling 'Student Cookbook' series. She died in December 2007.
Review
"'Elegantly written, eminently sensible and full of recipes you actually want to eat, The Best of Modern British Cookery is a gem...A British cookbook to be proud of.' Tom Parker-Bowles, Mail on Sunday '...this is textbook stuff for the keen amateur cook...there is a lot in its pages to get you thinking...Definitely worth a read.' Caterer & Hotelkeeper '...the timing's right for this splendid guide to British food. The recipes are wonderful, combining the traditional and modern, spiced with Freeman's thoughtful, very motivating commentary.' Publishing News '...splendid...' The Oxford Times"
"About this title" may belong to another edition of this title.
- PublisherLittle Brown Uk
- Publication date1995
- ISBN 10 0316913898
- ISBN 13 9780316913898
- BindingPaperback
- Edition number1
- Rating
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The best of Modern British Cooking
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