Progressing from "Practical Cookery", this book successfully bridges the gap between classic cuisine and professional cookery, offering a further wide variety of recipes, including vegetarian and ethnic and a chapter on contemporary British cooking. This book fulfills the need for recipes which cater for healthy eating, vegetarian menus and authentic ethnic dishes, while preserving and popularizing good British cookery. It includes more than 30 recipes donated by the top chefs in the UK, reflecting the best in contemporary British cooking.
Progressing from "Practical Cookery", this book successfully bridges the gap between classic cuisine and professional cookery, offering a further wide variety of recipes, including vegetarian and ethnic and a chapter on contemporary British cooking. This book fulfills the need for recipes which cater for healthy eating, vegetarian menus and authentic ethnic dishes, while preserving and popularizing good British cookery. It includes more than 30 recipes donated by the top chefs in the UK, reflecting the best in contemporary British cooking.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Illustrationen
Maße
Höhe: 159 mm
Breite: 240 mm
Gewicht
ISBN-13
978-0-7131-7752-7 (9780713177527)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Autor*in
Principal Lecturer, Ealing College of Higher Education
Hors-d'oeuvre and salads; cold preparation and buffet items; reception snacks and hot hors-d'oeuvre; soups; egg dishes; pasta; fish dishes; meat dishes; poultry and game; British dishes; ethnic recipes; vegetarian dishes; vegetables; potato dishes; pastry, yeast goods and petits fours.
