The Best of Modern British Cooking
The Best of Modern British Cooking
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Summary
For the past ten or 15 years, British cookery has been out of fashion, but now, a new generation of chefs are turning to Britain for inspiration. This cookery book amalgamates the old and the new by including a proportion of traditional British recipes as well as the author's own.
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The Best of Modern British Cooking by Sarah Freeman
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.
Sarah Freeman wrote six cookbooks: a biography of Mrs. Beeton and the bestselling 'Student Cookbook' series. She died in December 2007.
| SKU | Unavailable |
| ISBN 13 | 9780316913898 |
| ISBN 10 | 0316913898 |
| Title | The Best of Modern British Cooking |
| Author | Sarah Freeman |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Little, Brown & Company |
| Year published | 1997-02-06 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |