The majority of people categorize their national food in a very simple way, not by dishes or techniques, but by ingredients - bacon, oats, raspberries and honey for example, immediately suggest British food. So important are many of these ingredients that they have become an integral part of Britain's national identity. This book presents British cooking by listing typically British ingredients and giving modern recipes for them. The book is divided into 32 alphabetically ordered sections, beginning with apples and ending with walnuts. Each section begins with an introduction and concludes with a number of recipes, all with British flavours.
Sybil Kapoor grew up in rural England. She began her career as chef in London and New York before becoming a food writer and journalist in 1991.
She has won many awards for her influential books, cookery writing, food journalism and broadcasting, including two prestigious Glenfiddich Awards, and two Michael Smith Awards from the Guild of Food Writers for work on British food, including for her second book Simply British.
Sybil Kapoor writes regularly for The Financial Times Weekend Magazine and The Guardian, as well as for numerous magazines including House & Garden, Sainsbury's magazine, Delicious, Red, and Conde Nast Traveller and BA Highlife.
She is the author of seven cook books. "My books allow me to develop my ideas but are always focused on how to create delicious food at home." For further information see: www.sybilkapoor.com