- Hardcover: 240 pages
- Publisher: The Good Food Guide (7 Nov. 2011)
- Language: English
- ISBN-10: 1844901343
- ISBN-13: 978-1844901340
- Product Dimensions: 19.2 x 2.6 x 23.5 cm
- Average Customer Review: 17 customer reviews
- Amazon Bestsellers Rank: 795,637 in Books (See Top 100 in Books)
Britain's Best Dish - The Chefs: Delicious Recipes from the hit TV show (Good Food Guide) Hardcover – 7 Nov 2011
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The list of chefs reads like a who's who of up-and-coming British talent, and innovative dishes like tarte tatin with salt and chilli praline are sure to help find dinner party inspiration. --Great British Food magazine
From the Back Cover
Cook the best of British, with top professional chefs from the hit ITV show Britain's Best Dish.
A host of top chefs from around the country accepted the ultimate culinary challenge - to create a brand new British classic that they'd be happy to serve in their own restaurant.
From their regional store-cupboards these 112 professional chefs have fashioned a completely new main course or dessert, showcasing their passion for British produce and culinary innovation.
Now, with lavishly illustrated recipes, top tips and step-by-step instructions, the chefs show you how to create their delicious contemporary British dishes in your own kitchen.
Experts from The Good Food Guide and critics Ed Baines, John Burton Race and Jilly Goolden have had their say - now decide for yourself which of these 112 new classics is 'Britain's Best Dish'.
Top customer reviews
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Examples of the type of fare on offer include bacon-wrapped loin of lamb, rabbit with porcini puree, and armagnac parfait with plum sorbet. The desserts section is probably the best overall, with some really unusual puddings, such as white chocolate duck-egg tart, millefeuille of cider-poached apples and warm sea-salt and lavender brownie. There are also a few of those Heston Blumenthal-type food 'experiences', such as 'A Taste of Bonfire Night' (ginger parkin, brandy-snap marshmallows and hot chocolate), and 'Seaside Favourites' (mini ice cream cornets set into powerdered honeycomb, to resemble a sandy beach).
In summary, a great resource, but not for beginners - you will need to have the skills to follow quite complex multi-process recipes to get the most out of this book.
I can't wait to try many of the recipes, Sound of Mull Fish Pie, Beef Fillet Wrapped in Coppa, Cambridge Burnt Cream and Pear and Almond Panna Cotta to name but a few.
Many of the dishes require an experienced cook but mostly consist of several parts many of which you can cook separately, for example there is an excellent recipe for cavolo nero and another on how to get crisp pork crackling by cooking between 2 sheets of greaseproof paper between 2 baking sheets.
The deserts are particularly approachable and many recipes have top tips given with them.
Some unusual ingredients have been used, kangaroo, ostrich, hare and samphire for example.
All in all a book I will keep dipping into.
The recipes themselves are interesting and combine unusual ingredients - from kangaroo meat to pork with winkles, these recipes will certainly enliven your cooking. The recipes themselves are all clearly set out with step by step instructions. This isn't a book for a novice by any means but anyone who is reasonably competent and confident in the kitchen should be able to follow them and achieve results.
Would this be one of top ten cook books? - probably not - some of the recipes are too far on the nouvelle cuisine/arty food side for my own tastes, but enough of them look good enough for me to rank it reasonably highly. the chefs clearly wanted to impress and these would make a good set of recipes for impressive dinner parties. There are a number of mouth watering desserts which I mean to try as soon as I can. Be aware that the recipes cover mains and desserts only.
In summary - not an old reliable, must have cookbook, but certainly one which a cook, who likes creative and novel cooking for dinner party guests, would be happy to receive.
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