New Country Cook - A Twenty-First Century Look at British Cuisine
|INSIDE:||82 colour photographs|
The New Country Cook is the result of the authors' journey of gastronomic discovery throughout Britain. The idea was to find both traditional and regional recipes that have been provided with a 'lift' and a 'twist' by imaginative chefs, restaurant managers, local producers and enthusiastic amateurs. Everywhere they went they came across people who were most willing to help simply because they wanted to share with others the mouth-watering recipes that they themselves had discovered.
Cookery books often seem, in the main, to be glanced at, and the photos drooled over, with very few of the recipes being actually used by the reader. It would be a shame if this were the case with this remarkable book because every single one of the recipes that has been included has a provenance and has been supplied by food enthusiasts who want locally produced food to be understood and enjoyed.
Covers starters, main courses, puddings, breads, cakes and biscuits, chutneys, pickles, relishes and sauces and cheese and wine. Clearly and entertainly written in an easy-to-follow style. Packed full of useful tips and helpful advice
"Written in a friendly way, with plenty of tips and anecdotes, this is a really useful addition to the kitchen bookshelf."
Review Type: Press
Reviewed By: Shooting and Conservation - July/August