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The Daily Mail Modern British Cookbook: Over 500 recipes, advice and kitchen know-how [Hardcover]

Alastair Little , Richard Whittington
5.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

10 Sep 1998

This unbeatable award-winning duo provide the ultimate food bible for the modern cook – the definitive volume which will be referred to again and again.

For four years Alastair Little and Richard Whittington have collaborated on the Cookery Doctor column in the Daily Mail Saturday Magazine. As well as answering questions about traditional concerns, like why cakes sink and sauces curdle, they have used their column as a forum for readers whose culinary horizons are growing by leaps and bounds as the British food revolution proceeds apace. The authors relish debunking myths and jettisoning tired culinary cliches,delighting their readers with a truly cosmopolitan range of new ingredients and techniques, from Thailand and Mexico to Scandinavia and the Middle East.

While much of the material is based on their column it has been greatly expanded and reworked into book form, divided into chapters on Soups, Fish & Shellfish, Meat & Poultry, Vegetables & Salads, Desserts & Baking. Into over 700 informative entries are woven over 500 recipes, ranging from traditional favourites to the exotic and surprising. In addition , there is an invaluable Global Glossary and advice on stocking your kitchen for today’s eclectic style of cooking. The pages are peppered with hundreds of hints and tips at every turn.

Product details

  • Hardcover: 320 pages
  • Publisher: Fourth Estate (10 Sep 1998)
  • Language: English
  • ISBN-10: 1857027728
  • ISBN-13: 978-1857027723
  • Product Dimensions: 23.6 x 20.3 x 3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 771,830 in Books (See Top 100 in Books)

Product Description

Amazon Review

The British kitchen door is wide open these days, it seems. For five years Alastair Little and Richard Whittington--a chef and a food-writer--jointly wrote a weekly newspaper column in which they addressed a huge variety of cookery questions sent in by readers. The thousands of letters they received have borne fruit in the Daily Mail Modern British Cookbook, a highly eclectic and wide-ranging collection of recipes, advice and "kitchen know-how" that demonstrates just how broad Britain's taste in food and cookery is these days. We all know why this should be--travel, television, new types of restaurants opening all the time---but it's fascinating to see it reflected in this way. Ingredients range from ackee (Jamaica) to zampone (Italy); explanations of cooking methods run from a thoughtful account of the theory and practice of roast beef and Yorkshire pudding to Cantonese Roast Duck, in which the skin of the bird is inflated with a bicycle pump then glazed with maltose ("a strange thick purplish substance that looks like hair gel"). Between these extremes lie over 500 recipes and dozens of tips. Even the simplest recipes rarely fail to illuminate what are often very well-known dishes. Ultimately, perhaps, the authors' intention is really to teach us to be better cooks, not simply slavish followers of brass-bound formulae. --Robin Davidson

About the Author

Alastair Little is a world famous chef with 2 restaurants in London bearing his name. Richard Whittington is a renowned food writer. Together they won the "Glenfiddich Book of the Year" in 1994 for Keep It Simple.

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4 of 6 people found the following review helpful
As a catering teacher, this book provides enough material about classic and current dishes to satisfy the needs of new, trainee chefs, plus those already in the trade who need accurate, up to date information about currently popular dishes from around the world. Where many celebriy chefs have published books about specific areas, this encompasses a huge range of dishes and topics, from Tom Yam gung to Osso Bucco. For the professional, it provides a first-class bedtime read, as well as a very handy reference book. We all like to give the impression that we are familiar with every aspect of classic cookery as well as current trends, this book will help me to hold my own in most discussions!
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