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"Daily Mail" Modern British Cookbook: Over 500 Recipes, Advice and Kitchen Know-how
 
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"Daily Mail" Modern British Cookbook: Over 500 Recipes, Advice and Kitchen Know-how (Hardcover)

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

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Product details

  • Hardcover: 318 pages
  • Publisher: Fourth Estate Ltd (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.co.uk Sales Rank: 337,711 in Books (See Bestsellers in Books)

Product Description

Amazon.co.uk 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


Product Description

Based on the authors' Cookery Doctor column in the "Daily Mail", this book contains over 200 recipes, ranging from traditional favourites to the more exotic. It also includes a global glossary and advice on stocking a kitchen for an eclectic style of cooking.

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3 of 5 people found the following review helpful:
5.0 out of 5 stars a user friendly book for both amateur and professional chefs, 16 Oct 2000
By rburton@bcftcs.ac.uk (Birmingham, England) - See all my reviews
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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