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 December 15, 2019

    Poached Goosnargh chicken salad with lentils (pg. 70) - I chose this recipe as a way to cut back on an abundance of lentils. However, I could not bring myself to poach in plastic wrap. Since the main purpose was shaping, I used cheese cloth which probably changed the degree to which the seasonings mixed with the chicken breast ... and what was leached out of the chicken. But poaching in residual heat did work well - at least in aluminum pans. The lentil salad is a rather standard recipe - lentils, onion, bell pepper - in a simple vinaigrette. Total result - a surprisingly easily made, very enjoyable poached chicken over lentil salad.

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  • ISBN 10 1405333189
  • ISBN 13 9781405333184
  • Published Jun 02 2008
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

This title presents 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! This book features 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 flavors 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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