Taste test the latest servings from this hot BBC2 TV series and find out why foodie fever is gripping the nation. You've seen them on TV competing to create the best of British fare, now you can cook the meals yourself! This work helps you create sample dishes from the cream of the British crop with over 100 recipes from top UK chefs. Plus, find culinary delights from seven regions across the country and regional supplier lists, seasonal recommendations and chef's introductions. From starters and fish dishes, to meat courses and desserts, prepare a delicious meal incorporating the eclectic flavours and styles that make up British cooking today. Get cooking and change the way you think about British food forever.
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Most Helpful Customer Reviews
16 of 18 people found the following review helpful
Great book with very simple to follow instructions that allow you to produce excellent meals. Highly recommended.
By gemma30
excellent book,good value you for money,bought its for my boyfriend,and he loved it,were both chefs and theres some good ideas in it..very pleased
The book before was great, lots of pictures and description. Brilliant ideas and I get so much motivation when I read these books (1 and 2).
The second book is great too just would like to see some more pictures.
Still a great buy....
Hope the next one comes out soon...
The second book is great too just would like to see some more pictures.
Still a great buy....
Hope the next one comes out soon...
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2.0 out of 5 stars
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Most Recent Customer Reviews
1.0 out of 5 stars
You won't use this book
I bought this book thinking it was typical and traditional British cookery. That was my fault and I should check more carefully before buying. Read more
Published 3 months ago by Mr. E. J. Wilkes
3.0 out of 5 stars
Great if you're a michelin star chef
I actually ordered the wrong book - thought I was buying Britain's Best Dish!
The recipes in The Gret British Menu Cookbook are a little too fussy and involve... Read more
The recipes in The Gret British Menu Cookbook are a little too fussy and involve... Read more
Published on 14 Nov 2009 by Susan Byrne
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