Chef James Martin offers simple-to-prepare recipes for classic British meals, from the humble pork pie to roast beef with Yorkshire pudding, battered cod and chips and steak and kidney pie. Also included are some of the best dishes we have adopted from overseas, such as chicken tikka masala and spaghetti bolognaise. The recipes are divided into eight chapters: all-day breakfasts; soups, tarts and terrines; roasts, pies and bakes; stews, pots and spicy foods; fish and seafood; extras; puds; and cakes.
Chef James Martin offers simple-to-prepare recipes for classic British meals, from the humble pork pie to roast beef with Yorkshire pudding, battered cod and chips and steak and kidney pie. Also included are some of the best dishes we have adopted from overseas, such as chicken tikka masala and spaghetti bolognaise. The recipes are divided into eight chapters: all-day breakfasts; soups, tarts and terrines; roasts, pies and bakes; stews, pots and spicy foods; fish and seafood; extras; puds; and cakes.
Rezensionen / Stimmen
British food, yes. British dinners, yes again. But British cuisine, no. There is something about what we, the British, call British food that rests uneasily in a broader context of, for example, European cookery. As if roast beef and Yorkshire pudding give food a bad name. British food, orthodox opinion has it, is just an embarrassment to the rest of Europe. Even Americans laugh at British food. There can be no escaping the strong negative connotations of British heritage cookery, but James Martin here makes the most of some very simple dishes and recipes, not all of them British (there is more to British dinners than British food). Food nostalgia is popular and there is some evidence that traditional British food is fashionable, perhaps with a younger demographic.
British food, yes. British dinners, yes again. But British cuisine, no. There is something about what we, the British, call British food that rests uneasily in a broader context of, for example, European cookery. As if roast beef and Yorkshire pudding give food a bad name. British food, orthodox opinion has it, is just an embarrassment to the rest of Europe. Even Americans laugh at British food. There can be no escaping the strong negative connotations of British heritage cookery, but James Martin here makes the most of some very simple dishes and recipes, not all of them British (there is more to British dinners than British food). Food nostalgia is popular and there is some evidence that traditional British food is fashionable, perhaps with a younger demographic.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 260 mm
Breite: 213 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-1-84000-728-2 (9781840007282)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
James Martin - regular presenter on Ready Steady Cook and Housecall, has his own series Delicious on UK Food and is author of Delicious and Eating in with James Martin. Jean Cazelle - successful food photographer, who is best known for his books with Raymond Blanc and his work in lifestyle magazines.
James Martin - regular presenter on Ready Steady Cook and Housecall, has his own series Delicious on UK Food and is author of Delicious and Eating in with James Martin. Jean Cazelle - successful food photographer, who is best known for his books with Raymond Blanc and his work in lifestyle magazines.
All-day breakfasts; soups, tarts and terrines; roasts, pies and bakes; stews, pots and spicy foods; fish and seafood; extras; puds; cakes.
