Modern British Cookbook - Daily Mail

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Description: What exactly is a tomatillo? How can I make this Christmas's bread sauce more interesting? Why does my hollandaise curdle? Why do some people put lemon peel in an espresso? What's the easiest way to open an oyster?... just a handful of the thousands of questions for which you will find answers in this unique volume.  

For this, their most recent collaboration, the unbeatable award-winning duo of chef Alastair Little and food-writer and cook Richard Whittington -- both in the vanguard of the British food revolution -- have distilled all their know- how into a work which is amusing, user-friendly and packed with matchless good sense. 

Dealing with up-to-the-minute culinary concerns, the authors provide abundant, stimulating information on new ingredients and useful techniques, bringing material and ideas together from all corners of the globe, from Thailand, Melbourne and California to Mexico, Scandinavia and the Middle East. 

Generously illustrated with full-colour photographs, the book contains over 500 recipes, ranging from traditional favourites like French Onion Soup and Potted Shrimp to the more exotic and surprising Char Siu Pork, Stir-fried Aromatic Crocodile, Potato and Garlic Won Ton Ravioli and Guinness Bread. 

An invaluable Global Kitchen Glossary explains over 300 culinary terms, from Ackee to Zampone. In addition there is advice on entertaining, stocking the storecupboard, pantry and fridge for today's eclectic style of cooking and a breakdown of what specialist equipment you really need. The pages are also peppered with hundreds of hints and tips at every turn. 

The Daily Mail Modern British Cookbook will be the constant kitchen companion for cooks of all types, and the one volume to which they will refer again and again, as well as simply dip into for a jolly good read. 

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Condition: Good condition.