Customer Review

16 of 17 people found the following review helpful
4.0 out of 5 stars As seen on BBC TV, 20 Mar. 2008
This review is from: The Great British Village Show Cookbook (Hardcover)
this is the book of the same name.

If you love the culture of the village show and admire its unique qualities, this is the book for you!
Did you know that the world record for the longest ever carrot was at The Great British Village Show final? You do now!

`Village show contestants share their favourite recipes, passed from family to family, and the expert judges reveal insiders' tips....'

From the back cover:-

`Join James Martin as he celebrates the best of British produce and discover new ways to make the most of fresh, locally produced ingredients.
Uncover the secrets of the fruitiest strawberry jam, the tangiest pickles, the lightest Victoria sponge and the most satisfying meals, brimming with just-harvested fruit and vegetables. Choose from over 100 recipes for every occasion, from light meals and wholesome dinners, to cakes, breads, jams and pickles.
Draw on expert knowledge as the Village Show judges share their tips to help you grow and source the most flavourful ingredients.
Everything you need to make your cooking the cream of the crop!'

224 high quality matt pages split over 6 main chapters:-

Starters and light meals
Main courses
Puddings and pastries
Cakes and biscuits
Savoury breads and pickles
Chutneys, jams and jellies

sandwiched between an introduction and an index, which indicates illustrations with bold highlighting.
Also included is a useful `Recommended fruit and vegetable varieties' and, a `resources directory' - including address, email address and telephone number - although it would be fair to say that this could date over time.

Each chapter opens with a list of the recipe titles contained within.
Some pages are dedicated to the relevant category and the judges in the class. Some recipes are entrants' own versions, dedicated when applicable.
Each recipe has an opening note, the title, the list of ingredients on the left hand side along with the number of servings. On the right is the clearly defined, numbered method. Some wind up with `a tip', if applicable.
A fair number of the finished dishes are accompanied by full-colour photography along with a number of `on-location' shots.

A taste of the recipes within:-

Chilled Tomato Soup
Smoked Haddock Chowder
Whole Poached Salmon
Herbed Kipper Pate
Celery Waldorf Salad with Chicken Breast
Roast Pumpkin and Parmesan Soufflé
Pork and Chicken Liver Terrine
Bacon, Cheese and Tomato Quiche
Bridies
Spare Ribs with BBQ Sauce
Veal and Ham Raised Pie
Roast Poussin with Risotto and Grapes
Honeyed Duck Breast with Chicory
Mackerel Parcels with Celery and Pancetta
Fish Cakes
Pickled Cucumber
Potato Gnocchi
Red Wine Sauce
Jam Roly-Poly
Raspberry Cranachan
Almond Tart
Hampshire Roll
Eccles Cakes
Chocolate Sponge Cake
Cherry Cake
Orange Pound Cake
Chocolate Stout Cake
Mustard Pickle
Cauliflower Piccalilli
Oatcakes
Plum Chutney
Home-made Tomato Ketchup
Chunky Strawberry Jam
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