Great British Chefs: 120 Recipes from Britain's Best Chefs by Great British Chefs

  • Stuffed pig's trotters with potato pureé [Pierre Koffmann] (page 15)

    from Great British Chefs: 120 Recipes from Britain's Best Chefs Great British Chefs by Great British Chefs

    • Categories: Sauces for meat; Stuffing; Main course; Entertaining & parties
    • Ingredients: pig trotters; dry white wine; onions; carrots; veal stock; Port wine; pig skin; celery; leeks; whole cloves; bouquet garni; veal sweetbreads; dried morel mushrooms; chicken breasts; egg whites; double cream; shallots; Madeira wine; potatoes; duck fat
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  • ISBN 10 1999648501
  • ISBN 13 9781999648503
  • Published Aug 21 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Great British Chefs Limited

Publishers Text

60 WORLD-CLASS CHEFS. 120 INCREDIBLE RECIPES. MILLIONS OF EAGER HOME COOKS.

The UK is now home to one of the most exciting food scenes on the planet. The combination of top quality restaurants, unbeatable fresh produce and our unique ability to absorb international influences means that there's never been a better time to eat out. But none of this would be possible without the dedicated and highly talented chefs that run the many fine kitchens across the UK.

Brought to you by the team behind Great British Chefs, this cookbook gives enthusiastic cooks a glimpse into the minds of sixty of the UK's finest chefs, who between them have provided 120 fantastic recipes to be cooked at home. Ranging from simple to complex and encompassing everything from traditional classics to more exotic and contemporary fare, ever single dish in this book is a testament to Britain's thriving food culture.

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