Download or read book Modern British Food written by Jesse Dunford Wood and published by Bloomsbury Publishing. This book was released on 2017-09-07 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A delightfully wacky, delicious, irresistible and witty collection of British classics with a twist and a turn, all based around the premise that food should fun for all and that flavour is the key to having a great time at the table. Cow Pie – re-named and re-worked as Reindeer Pie at Christmas with Reindeer horns poking out through the pastry crust in place of the usual Desperate Dan cow horns – sits alongside retro favourites such as Chicken Kiev (Turkey Kiev at Christmas) and a wealth of wittily conceived, much-loved British stand-bys, beautifully realised through great photography that pushes the boundaries of expectation. Modern British Food is intended to be the ultimate fun cookery book, great to give and great to receive. A cookery book to make you smile and to make you hungry.
Download or read book Modern British Food written by Sybil Kapoor and published by . This book was released on 1996 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: A look at contemporary British food, first published in 1995, which considers how British cooks and chefs have become more creative and innovative using different cuisines. In the PENGUIN COOKERY LIBRARY series.
Download or read book Black Axe Mangal written by Lee Tiernan and published by Phaidon Press. This book was released on 2020-01-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The much-anticipated first cookbook from one of London's most-loved cult restaurants Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant's first cookbook, brings together Tiernan's signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod's Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.
Download or read book British Food written by Colin Spencer and published by Grub Street Publishers. This book was released on 2011-06-14 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: A masterful and witty account of Britain’s culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine. “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail
Download or read book Deja Food written by Mary-Anne Boermans and published by Random House. This book was released on 2017-05-25 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Download or read book Modern British Food written by Jesse Dunford Wood and published by Bloomsbury Publishing. This book was released on 2017-09-07 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A delightfully wacky, delicious, irresistible and witty collection of British classics with a twist and a turn, all based around the premise that food should fun for all and that flavour is the key to having a great time at the table. Cow Pie – re-named and re-worked as Reindeer Pie at Christmas with Reindeer horns poking out through the pastry crust in place of the usual Desperate Dan cow horns – sits alongside retro favourites such as Chicken Kiev (Turkey Kiev at Christmas) and a wealth of wittily conceived, much-loved British stand-bys, beautifully realised through great photography that pushes the boundaries of expectation. Modern British Food is intended to be the ultimate fun cookery book, great to give and great to receive. A cookery book to make you smile and to make you hungry.
Download or read book Canteen Great British Food written by Cass Titcombe and published by Random House. This book was released on 2012-05-31 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Canteen took the London restaurant scene by storm in 2005. Here was a restaurant serving proper British food - devilled kidneys on toast, potted duck, pork pies, and treacle tart - with passion and pride. Their no-nonsense, modern-meets-classic menu has brought good British cooking to the high street once more, and prompted the likes of Gordon Ramsay, Terence Conran and gastropubs around the country to follow suit. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes, including steak and kidney pie, Arbroath smokies, blackcurrant jelly with ice cream and shortbread, and rhubarb and almond trifle. Canteen is hugely popular with people of all ages, who just love good food. And with people keen to cook simple, economical and hearty family meals 'like Grandma used to make', Canteen's modern classics could not be more timely. Featuring innovative design and photography, and traditional recipes that helped to make Britain great, Great British Food will bring a touch of foodie nostalgia to kitchens country-wide.
Download or read book Spicing up Britain written by Panikos Panayi and published by Reaktion Books. This book was released on 2008-04-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of Indian curry as the national dish, Spicing Up Britain uncovers the fascinating history of British food over the last 150 years. Panikos Panayi shows how a combination of immigration, increased wealth, and globalization have transformed the eating habits of the English from a culture of stereotypically bland food to a flavorful, international cuisine. Along the way, Panayi challenges preconceptions about British identity, and raises questions about multiculturalism and the extent to which other cultures have entered British society through the portal of food. He argues that Britain has become a country of vast ethnic diversity, in which people of different backgrounds—but still British—are united by their readiness to sample a wide variety of foods produced by other ethnic groups. Taking in changes to home cooking, restaurants, grocery shops, delis, and cookbooks, Panayi’s flavorful account will appeal to a wide range of readers interested in ethnic cooking, food history, and the social history of Britain. “Wearing his twin hats of foodie and social historian, Panikos Paniyi can appall as well as engender salivation on his tour d’horizon of the multicultural history of British food. His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions . . . or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine.”—Washington Times
Download or read book The British Table written by Colman Andrews and published by Abrams. This book was released on 2016-11-08 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.
Download or read book The Hand Flowers Cookbook written by Tom Kerridge and published by Bloomsbury Publishing. This book was released on 2020-11-12 with total page 973 pages. Available in PDF, EPUB and Kindle. Book excerpt: The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub. The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century. The incredible new cookbook presents 70 of the best dishes that have ever appeared on the menu, including Roast hog with salt-baked potatoes and apple sauce; Slow-cooked duck breast, peas, duck-fat chips and gravy; Smoked haddock omelette; Salt cod Scotch egg with red pepper sauce and picante chorizo; and Chocolate and ale cake with salted caramel and muscovado ice cream. With specially commissioned photography by renowned photographer Cristian Barnett, The Hand & Flowers Cookbook is a stunning celebration of one of the world's best and most authentic restaurants.
Download or read book Great British Food Revival written by Blanche Vaughan and published by Hachette UK. This book was released on 2011-07-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring Britain's most delicious but threatened ingredients THE GREAT BRITISH FOOD REVIVAL celebrates local produce in classic recipes written by Britain's favourite cooks Britain is home to the tastiest fruits and vegetables, fish, meat, and honeys in the world but many of our original species and breeds are under threat by foreign invaders. British food needs us! From West Country apples, rare breed bacon, Baldwin blackcurrants and Scottish heather honey, THE GREAT BRITISH FOOD REVIVAL is the nation's definitive collection of British recipes. Combining traditional ingredients with modern flair, these dishes provide every reason why we should be eating and cooking local produce from the British Isles. With big flavours and simple ingredients, the food is the star. And to celebrate with true cooking magic the Hairy Bikers, Clarissa Dickson-Wright, James Martin and many other top chefs take the reader on a gastronomic journey and rediscover the jewels of our great food heritage.
Download or read book Food In England written by Dorothy Hartley and published by Hachette UK. This book was released on 2014-07-03 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Download or read book Eating the Empire written by Troy Bickham and published by Reaktion Books. This book was released on 2020-04-13 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available? In Eating the Empire, Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire’s edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire.
Download or read book The Making of the Modern British Diet written by Derek J. Oddy and published by Taylor & Francis. This book was released on 1976-01-01 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Gilbert Scott Book of British Food written by Marcus Wareing and published by Bantam Press. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Next to the hustle and bustle of London's St Pancras station, The Gilbert Scott, Marcus Wareing's latest venture, is one of the hottest restaurants in town. Situated in the recently restored architectural gem that is the Renaissance Hotel, critics and food lovers alike have flocked to this stunning new brasserie and bar. The aim of the menu is simple: to pay tribute to the historic charm of the building with rediscovered and re-imagined traditional British classics. With stunning photography throughout, this book allows you to celebrate these recipes at home, be it for brunch, lunch, a weekend feast, an afternoon baking or a terrific cocktail to ease you into your meal. Above all, it is a glorious tribute to some of Britain's greatest traditional dishes.
Download or read book The Elegant Economist written by Eliza Acton and published by Penguin UK. This book was released on 2011-04-07 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recipes advocate using the best produce available to create wholesome, inexpensive dishes that are still a pleasure to cook and eat today.
Download or read book Taste written by Kate Colquhoun and published by A&C Black. This book was released on 2012-05-01 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.
