Great British Food: The Complete Recipes from Great British Menu by Gary Rhodes and Nick Nairn and Marcus Wareing and Angela Hartnett

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Notes about this book

  • mjes on August 14, 2021

    Glazed goat's cheese and beetroot with a salad of Welch herbs and beetroot dressing (pg 88). No, I did not seek out Welsh gost cheese - I trusted that a local goat cheese would be adequate; no, I did not seek out Snowdon mountain herbs or even figure out where Snowdown mountain is. So my herbs were yellow wood sorrel, common vetch, and pennywort - all from my garden in the foothills of the Cascades so I think they are "mountain herbs". I really like this recipe and the ease with which it is modified. But I need practice in getting the right proportions among the herbs. I didn't hit it on my first try.

  • mjes on June 24, 2021

    Trout and Leek Pie with Sorrel Hollandaise (pg 188) uses premade puff pastry making it a very doable recipe for a home cook. I used rainbow trout rather than brown trout. The leek filling uses cream cheese and anchovy essence. I substituted colatura di alici which seemed satisfactory. The bed of sorrel and rocket emphasize the sorrel of the filling and hollandaise. If the pies freeze and reheat well, this is likely a new standard recipe.

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  • ISBN 10 1405353325
  • ISBN 13 9781405353328
  • Published Mar 01 2010
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

This title features the best of British regional cooking from the chefs behind both "BBC Great British Menu" series. You've seen them competing on both "Great British Menu" series to create the best of British fare, now you can cook the meals yourself! Sample dishes from the cream of the British crop with over 200 recipes from top UK chefs; including Marcus Wareing, Antony Worrall Thompson, Gary Rhodes, Atul Kocchar, Nick Nairn, Bryn Williams and Richard Corrigan. From starters and fish dishes, to meat courses and desserts, prepare a delicious meal incorporating the eclectic flavours and styles that make up British cooking today. Plus, find culinary delights from seven regions across the country and regional supplier lists, seasonal recommendations and chef's introductions. Get cooking with top chefs and change the way you think about British food forever.

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