The Best Of Modern British Cookery

Discover 'The Best Of Modern British Cookery', a remarkable cookbook by Sarah Freeman that immerses you in the essence of contemporary British cuisine. Perfectly blending tradition with innovation, this essential cookbook features an exciting variety of recipes that highlight the use of locally sourced ingredients. From the exquisite Baked Trout with Horseradish and Cream to the vibrant Beetroot and Tomato Soup infused with Gin, this collection captures the heart of modern British cooking. Savor the flavors of Leek and Derby Sage Tart, and indulge in Peter Gott's Roast Gloucester Old Spot paired with Rhubarb and Apple Cheese. Each recipe is a testament to the rich culinary heritage of Britain, making it an excellent addition to the library of anyone who loves to cook. Freeman’s work not only showcases her abilities but also that of other celebrated modern British chefs, offering a well-rounded selection of dishes that represents the pride and passion found in British kitchens today. With 256 beautifully designed pages and a durable paperback format, this cookbook is perfect for both seasoned cooks and those just beginning their culinary journey. Bring the comfort of Modern British Cookery into your home and explore the delicious textures and flavors that this collection has to offer. Take your cooking to new heights with the best recipes that define current British dining.

Author: Sarah Freeman Publisher: Grub Street

Dimensions: 185 x 246 mm
Pages: 256
Publication Date: 30-06-2008

Now available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our own cooking and our locally sourced ingredients perfectly. There can be no mistaking therefore the home of Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, Leek and Derby Sage Tart, Peter Gott's Roast Gloucester Old Spot with Rhubarb and Apple Cheese, Scrag-end of Neck of Herdwick Mutton Stewed with Shiraz or Rhubarb and Walnut Crumble with Ginger.Sarah Freeman - a cook proud rather than ashamed to be British - skillfully collected together in her book, recipes culled from the new wave of Modern British chefs as well as creating a range of her own recipes in the same spirit.This work is a bible of contemporary British cooking and is now destined for recognition as a classic.