- Hardcover: 256 pages
- Publisher: Mitchell Beazley (15 Sep 2007)
- Language English
- ISBN-10: 1845331060
- ISBN-13: 978-1845331061
- Product Dimensions: 25.4 x 20.2 x 2.4 cm
- Average Customer Review: 4.1 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 308,596 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
BBC Good Food Magazine
'This handsome book is a celebration of the strength and depth of Britain's food heritage. Focusing on 10 different regions, TV chef Phil Vickery has put together a range of inventive recipes using some of the country's leading ingredients (including Cornish sardines, Welsh lamb and Cromer crabs). Not every recipe is illustrated, but there are enough photographs to whet your appetite. Many recipes have an unusual twist: we enjoyed the Lager-steamed salmon with basil & lemon and the Caerphilly & wild garlic tart. THE VERY BEST OF BRITISH FOOD.'
Waitrose Food Illustrated
'TV chef Phil Vickery has toured the nation looking for Britain's best ingredients and unsung producers. The result is a cracking read as well as a user-friendly cookbook. Vickery's descriptions of his countrywide encounters are wonderfully entertaining.'
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Customer Reviews
Most Helpful Customer Reviews
10 of 11 people found the following review helpful
Format:Hardcover
This is an excellent cookbook that I return to again and again. Take heed however that you may not find all of granny's old recipies. The result - in my opinion - is better. I particularly recommend the Stilton, Apple and Watercress soup - it's amazing!
3 of 3 people found the following review helpful
Format:Hardcover
I bought this book a while ago but decided this week to try out a few recipes from it. Last night I tried the cottage pie (which really should be called a Shepherd's Pie since it has lamb mince in it!). I was slightly alarmed at the 4 TBSP of flour that was added to the meat. I only added two, thinking it seemed strange. It turned out terribly even with only two, the sauce ended up very stodgy and un-edible. I had to wash half the mince and add more stock and some wine to recover it. I can't help but think this was a typing error. It was hard to tell what the correct dish would have tasted like. But it's not going to stop me trying out other recipes from this book, I love the sound of some of the dishes and ingredients. In the future though, I will listen to my own common-sense when I know something doesn't sound right.
20 of 23 people found the following review helpful
Format:Hardcover
Without a doubt the finest cookery book I've ever brought. Beautiful photos and amazing recipes so easy to navigate round, cannot recommend more highly. The recipes are an absolute delight and are seemingly effortless or rather extremely well explained by Mr Vickery.
A real find and makes a wonderful present, it's a hefty hardback even if you don't cook with it, just to have on your coffee table!
A real find and makes a wonderful present, it's a hefty hardback even if you don't cook with it, just to have on your coffee table!
Most Recent Customer Reviews
An unusual cookbook and great gift - geographically inspired recipes
Rather than using the traditional allocation of recipes by course, this book first divides into geographical area of Britain and then some specially selected local ingredients. Read more
Published 14 months ago by K. Z. Sobol
More than just a cookery book: a proper taste of Britain
This was actually a present for my mother (I already have a copy). We're both big fans of cookery books and read them like novels. The book is unashamedly British in every way. Read more
Published 14 months ago by M. DARBY
Traditional with a modern twist
I borrowed this from a friend, and by the time I'd tagged all the recipes I wanted to copy out, I had such a sheaf of bookmarks I thought I'd better buy the book. Read more
Published 16 months ago by Peasant
not just a cook book
interesting and different cook book, not just plain old recipeis, gives an insight to the raw produce and the part of the country it comes from.
Published on 16 Jan 2010 by D. Little
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