Modern British Cooking

by SarahFreeman (Author)

• Used

  Hardcover
  1995

  $3.28

• Used

  Paperback
  2008

  $3.28

  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 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.

• Used

  Hardcover
  2006

  $3.28

  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.