Discover the essence of contemporary cuisine with 'The Best of Modern British Cookery' by Sarah Freeman. Now available in paperback, this exceptional cookbook features 256 pages of innovative recipes that showcase the pride in British cooking and the beauty of locally sourced ingredients. Perfect for both novice cooks and experienced chefs, this collection dives into the heart of Modern British gastronomy. Delight in unique dishes like Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, and the traditional Rhubarb and Walnut Crumble with Ginger. Sarah Freeman, a celebrated figure in modern culinary arts, has curated recipes from the latest wave of British chefs as well as her own creations that honor British culinary traditions. This book not only reflects the vibrant palette of British cooking but also serves as an invaluable resource for anyone looking to explore their culinary creativity. Featuring stunning photography and straightforward instructions, 'The Best of Modern British Cookery' is destined to become a beloved addition to your cookbook collection. Shipping from our Auckland-based business means fast delivery without unexpected charges. Order now and elevate your cooking with this classic work of contemporary British cooking!

CONDITION: Brand New
Dimensions: 185 x 246 mm
Pages: 256

Author: Sarah Freeman Publisher: Grub Street
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.

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