 |
|
|
Item Details
| Title:
|
THE BEST OF MODERN BRITISH COOKERY
|
| By: |
Sarah Freeman |
| Format: |
Hardback |
| List price:
|
£16.99 |
|
We believe that this item is permanently unavailable, and so we cannot source
it.
|
|
|
|
|
|
| ISBN 10: |
1904010741 |
| ISBN 13: |
9781904010746 |
| Publisher: |
GRUB STREET |
| Pub. date: |
31 August, 2006 |
| Edition: |
Revised, Updated ed. |
| Pages: |
256 |
| Description: |
Britons are taking a pride and interest in their own cooking and locally sourced ingredients. This is a collection of recipes. The basis of the philosophy behind this style of cooking starts with the French word 'terroir'. In the context of food, it means regionality and culture. This work focuses on contemporary British cooking. |
| Synopsis: |
British food is going through something of a renaissance. At last we are taking a pride and an interest in our own cooking and our locally sourced ingredients. Much of the credit for this must go to Henrietta Green and her now famous Food Lovers' Fairs as a result a legion of chefs are now championing British dishes with a modern twist. Chefs such as Fergus Henderson, Heston Blumenthal, Paul Heathcote, Martin Lam, Nigel Howarth and Rick Stein all make use of well sourced seasonal local produce and as a result of the quality of these ingredients have created dishes show case them to full advantage, plundering our culinary heritage as inspiration. Sarah Freeman - a cook who is proud rather than ashamed to be British - has 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 is a really exciting collection of recipes which captures the present mood perfectly. The basis of the philosophy behind this style of cooking starts with the French word terroir. It means 'soil' but in the context of food means more than just that, it means regionality and culture.So food from a particular area is an expression of the land because it is produced from local ingredients which are suited to the soil and climate of that region and are then transformed into an amazing array of culturally distinctive dishes. 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. This work is a bible of contemporary British cooking which was first published ten years ago, way ahead of its time then, but it has been revised and updated and is now destined for recognition as a classic. |
| Illustrations: |
full colour illustrations throughout |
| Publication: |
UK |
| Imprint: |
Grub Street |
| Returns: |
Returnable |
|
|
|
 |
|
|
|
|
|
Little Worried Caterpillar (PB)
Little Green knows she''s about to make a big change - transformingfrom a caterpillar into a beautiful butterfly. Everyone is VERYexcited! But Little Green is VERY worried. What if being a butterflyisn''t as brilliant as everyone says?Join Little Green as she finds her own path ... with just a littlehelp from her friends.
|
|
All the Things We Carry PB
What can you carry?A pebble? A teddy? A bright red balloon? A painting you''ve made?A hope or a dream?This gorgeous, reassuring picture book celebrates all the preciousthings we can carry, from toys and treasures to love and hope. With comforting rhymes and fabulous illustrations, this is a warmhug of a picture book.
|
|
|
|