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The Really Quite Good British Cookbook
The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes
by William Sitwell (Editor)
Cooking, Food & Wine
Pub Date 21 March 2017
The Really Quite Good British Cookbook is filled with complex and exotic dishes inspired by the variety of vegetables, fruits, herbs and seafood available in the British Isles. While there are a number of simpler dishes including keftides (meatballs), beef ragu, and toad in the hole, far more common are dishes you would likely see in a Michelin starred restaurant. The list of contributors reads like a who’s who of the British culinary world.
I loved the pictures, but many of the recipes were out of my reach, partly because of difficulty obtaining certain ingredients but mainly because of the complexity. I did like the grilled banana bread and the butternut squash chia pudding. The Really Quite Good British Cookbook is lovely to look at, but I think that the majority of the included recipes will appeal to experienced chefs rather than beginners.
4 / 5
I received a copy of The Really Quite Good British Cookbook from the publisher and Netgalley.com
What do you cook for the people you love? Asked this question, 100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more.
Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain’s unique food culture.