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Britain the Cookbook Hardcover – 1 Jan 2008


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Product details

  • Hardcover
  • Publisher: n/a (1 Jan. 2008)
  • Language: English
  • ISBN-10: 0753717689
  • ISBN-13: 978-0753717684
  • Product Dimensions: 25.4 x 20.8 x 2.2 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 2,135,773 in Books (See Top 100 in Books)

More About the Author

Phil Vickery is one of the UK's most talented chefs. He is the resident chef of This Morning and appears regularly on Ready Steady Cook as well as his own TV work, including 'Tastes of Europe' and 'Phil Vickery's Pudding Club'. Phil has also won numerous accolades for his cooking including a Michelin star at the Castle Hotel in Somerset. He is the author of a number of best-selling books, including 'Seriously Good! Gluten-free Cooking' and 'Seriously Good! Gluten-free Baking'.
www.vickery.tv

Product Description

Review

'Phil Vickery has travelled the length of Britain seeking out our very best local produce, the farmers who grow it, and 130 recipes making the very best use of these ingredients. A brilliant idea, it's bursting with individual stories and looks simply gorgeous thanks to some fine photography.' -- Living North

'Ready Steady Cook favourite Phil Vickery has travelled around Britain for his latest tome and the result is a spectacular showcase for home-grown food.' -- PureTaste

'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.' -- Waitrose Food Illustrated

'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.' -- BBC Good Food Magazine

An epic undertaking, this book saw Phil travel the length and breadth of Britain over a period of 19 months. His mission? A quest for perfection, to meet the best of Britain's food producers and suppliers. This gorgeous book is not a straight collection of recipes, although the recipes themselves are sumptious and tempting. Through excellent photography and great writing, it truly evokes Phil's journey and really summons up the spirit of the people and places he visited, the food that he tasted and the passion for quality that he encountered along the way.' -- The Somerfield Magazine --This text refers to an out of print or unavailable edition of this title.

From the Publisher

With a chapter on every region of Britain, 'Britain the Cookbook' explores the very best foods that the country has to offer. Includes sardines, cider and clotted cream from the West Country, stilton and game from the midlands and beef, smoked salmon and whisky from Scotland.
--This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.1 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By FourCorners on 6 Oct. 2010
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.
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10 of 11 people found the following review helpful By Mr. Lee R. Bale on 25 Sept. 2008
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!
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20 of 23 people found the following review helpful By P. A. Jackson on 31 Oct. 2007
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!
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Format: Hardcover
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. I think that this book would make a welcome addition to any cook's cookbook shelf as it includes some unusual ingredients. This is not a cookbook to buy for an all-round basic knowledge of British cookery like how to make the perfect Roast Beef and Yorkshire Puddings or Apple Pie, but rather some very British foods have inspired Phil Vickery to create (or occasionally recreate) some unusual, but delicious new recipes.

The book is split into 10 chapters relating to different parts of the country,
1.The West Country,
2.The South,
3.The South-East,
4.The Midlands,
5. Wales,
6.East Anglia,
7.Cumbria and the North-West,
8.Yorkshire and the North-East,
9.Scotland and
10.Ireland.

Then within each of these geographical areas, Phil Vickery takes his inspirations from some local ingredients. For example, from "The West Country" there are 4 diverse recipes drawn from Cornish sardines, 3 inspired by Sheppy's cider farm (but the ingredients in the recipe are not specifically Sheppys!), 3 are based on smoked eel thanks to Brown & Forrest a family firm who smoke silver eels in Wiltshire, Hampshire and Dorset, 3 more fishy recipes based on his own personal experience of fishing for sea bass, there are 4 Clotted cream recipes ,as this is a very Cornish product, but with specific reference to A.E. Rodda's creamery (although a couple are using it to serve, rather than in the recipe, which is perhaps a bit of a cheat, although the recipes are delicious!
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By Peasant TOP 500 REVIEWER on 22 Jan. 2011
Format: Hardcover
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.

Vickery arranges it by geographical regions, then he does a "visit" to a traditional supplier, and follows it up with a handful of recipes using that ingredient. This format works very well and makes the book enjoyable to read. The essays on local suppliers are illustrated with a lot of very beautiful - and interesting - photos. It makes you want to visit the supplier, seek out similar people in your area, and use these traditional ingredients, which is exactly what the author intends.

The recipes themselves mostly have the real feel of traditional British cooking; although there are a few "fusion" dishes, most wouldn't look out of place in a historic cookbook. The instructions are clear and Vickery says he has tested all the recipes - but see "Foursome"'s review for a useful note about "Strange Quantities". Also, a lot of the most delicious dishes are heavy on traditional dairy products; if, as I am told, Vickery is the husband of Fern Britain, I'm not surprised she struggles with her waistline!

[ NOTE since I originally wrote this review, I went to make the first recipe I fancied - easy ciabatta. This contained another error; a reference to "cornmeal to thicken" (no quantity given) which made no sense in the recipe and wasn't referred to in the instructions. This was pretty worrying, as I now approach any recipe with doubt. For this reason I've downgraded my rating from 5 to 4 stars.]If you want a more in-depth treatment of the subject, try The Last Food of England
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