Great British Menu: Top Chefs, Best Recipes, Local Food

  • Cured salmon with sweet citrus asparagus and dill Hollandaise [Gary Rhodes] (page 12)

    from Great British Menu: Top Chefs, Best Recipes, Local Food Great British Menu

    • Categories: Dressings & marinades; Sauces for fish; Appetizers / starters; British; French
    • Ingredients: salmon fillets; coarse sea salt; caster sugar; white peppercorns; lemons; whole star anise; lemongrass; butter; egg yolks; dill; asparagus; watercress
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  • ISBN 10 1405316500
  • ISBN 13 9781405316507
  • Linked ISBNs
  • Published Mar 30 2006
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

You've seen them competing on TV, now you can taste test the meals yourself! This title features over 100 recipes from top UK chefs. The culinary delights of 7 regions across the country are showcased with regional supplier lists, seasonal recommendations and chef's introductions. From starters and fish dishes, to meat courses and desserts, you can prepare a delicious meal incorporating the eclectic flavours and styles that make up British cooking today.