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"Daily Mail" Modern British Cookbook: Over 500 Recipes, Advice and Kitchen Know-how | 
 enlarge | Authors: Alastair Little, Richard Whittington
Publisher: Fourth Estate
Category: Book
List Price: £20.00
Buy Used: £0.70
You Save: £19.30 (96%)
New (2) Used (22) from £0.70
Avg. Customer Rating:  1 reviews
Sales Rank: 33572
Media: Hardcover
Pages: 318
Shipping Weight (lbs): 1.8
Dimensions (in): 9.3 x 8 x 1.2
ISBN: 1857027728
Dewey Decimal Number: 641.5941
EAN: 9781857027723
ASIN: 1857027728
Publication Date: September 10, 1998
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
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| Editorial Reviews:
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
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| Customer Reviews:
a user friendly book for both amateur and professional chefs October 16, 2000
1 out of 3 found this review helpful
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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