These are Britain's greatest dishes. You'll find your classic favourites, such as Deep-fried Cod and chips and Steak and Kidney Pie. But you'll also see some of the best dishes that we have adopted from overseas, such as Quick Chicken Tikka Masala and Spaghetti Bolognese. The recipes are divided into eight mouthwatering chapters: All-day breakfasts; Soups, tarts and terrines; Roasts, pies and bakes; Stews, pots and spicy foods; Fish and seafood; Vegetables and extras; Puddings; and Cakes. James's food is so simple to prepare that anyone will be able to follow these recipes!
Rezensionen / Stimmen
Undoubtedly James Martin is the chef to watch: young, enigmatic, imaginative and most importantly a top-class cook. Antony Worrall Thompson A straightforward and traditional cookbook from the no-nonsense Yorkshire chef. Marie Claire
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 251 mm
Breite: 201 mm
Dicke: 11 mm
Gewicht
ISBN-13
978-1-84533-582-3 (9781845335823)
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
Jean Cazals is a successful food photographer, who is best known for his books with Raymond Blanc and his work in lifestyle magazines.
Introduction All Day Breakfasts Soups, Tarts, and Terrines Roasts, Pies, and Bakes Stews, Pots, and Spicy Foods Fish and Seafood Vegetables and Extras Puddings Cakes Index
