For the past ten or 15 years, British cookery has been out of fashion. Food writers have passed it over in favour of Eastern of Mediterranean cooking and chefs and critics have condemned it as boring or bad. Now, however, it is enjoying a revival and a new generation of "Modern British" chefs, whose cooking is both inventive and eclectic, is turning to Britain's culinary heritage for inspiration. This cookery book contains over 200 recipes including classic favourites such as pea soup with smoked ham and mint; smoked haddock kedgeree; steak, kidney and oyster pie; and roast duckling stuffed with prunes. For those who like to experiment with taste and texture, there are dishes such as Arbroath smokie pate with smoked garlic and whisky; fish salad with rocket and anchovy sauce; braised pheasant with pistachio; and walnut crumble laced with Armagnac.
- ISBN10 0316913898
- ISBN13 9780316913898
- Publish Date 6 February 1997
- Publish Status Out of Print
- Out of Print 31 December 2009
- Publish Country US
- Imprint Little, Brown & Company
- Edition New edition
- Format Paperback (UK Trade)
- Pages 256
- Language English