The New Country Cook: A Twenty-First Century Look at British Cuisine - Hardcover

Inhaltsangabe

The authors of this remarkable book travelled throughout Britain on a gastronomic tour of discovery. Their objective was to find both traditional and regional recipes that have been provided with a `lift' and a `twist' by imaginative chefs, restaurant managers, local producers and enthusiastic amateurs. Everywhere they went they came across people who were most willing to help simply because they wanted to share with others the mouth-watering recipes that they themselves had discovered.

If you have a passion for food and want to discover new, exciting and inventive recipes, and gain a valuable insight into traditional and regional British cooking, then this is the book for you.

The concept of eating traditional and locally sourced regional food is, in the 21st century, no longer alien to any of us. Indeed, it is foremost in the minds of many when they go shopping and is the principal reason why farmers' markets do so well. There is considerable variety from region to region and county to county, and the authors were very much aware of this as they set out on a country-wide tour to find traditional and regional recipes that have been given a `lift' and a `twist' by imaginative chefs, restaurant managers, local producers and enthusiastic amateurs.

They were not disappointed in their travels and met many people who were prepared to talk and to share what they had themselves discovered, to let them invade their kitchens and dining rooms, and to take away recipes for use within the pages of this book.

The New Country Cook is the result of their journey of gastronomic discovery and, with many innovative ideas for modernizing a traditional recipe, it provides the reader with not only exciting and inventive new recipes, but also a valuable insight into country and regional cooking. Cookery books often seem, in the main, to be glanced at, and the photos drooled over, with very few of the recipes being actually used by the reader. It would be a shame if this were the case with this remarkable book because every single one of the recipes that has been included has a provenance and has been supplied by food enthusiasts who want locally produced food to be understood and enjoyedr.

Yorkshire and now living in France, he has enjoyed a long and varied career. He has been involved in shoot management and has undertaken periodic radio broadcasts, and his interests range from amassing an eclectic collection of rare and second-hand books to horse riding, game cookery and poultry keeping. Jeremy considers himself extremely fortunate in that throughout his life he has been paid to do what he enjoys most and, since his first article was published in 1976, and his first book a decade later, he has been a prolific writer on matters rural.

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