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Great British Food Revival: The Revolution Continues: II: 16 Celebrated Chefs Create Mouth-Watering Recipes with the UK's Finest Ingredients

Great British Food Revival: The Revolution Continues: II: 16 Celebrated Chefs Create Mouth-Watering Recipes with the UK's Finest Ingredients

Hardback

By (author) Blanche Vaughan, Selected by Michel Roux, Selected by Mary Berry, Selected by Raymond Blanc, Selected by Gregg Wallace, Selected by Yotam Ottolenghi, Selected by Antonio Carluccio, Selected by Valentine Warner, Selected by Ainsley Harriott, Selected by John Torode

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  • Publisher: WEIDENFELD & NICOLSON
  • Format: Hardback | 224 pages
  • Dimensions: 200mm x 248mm x 28mm | 921g
  • Publication date: 10 November 2011
  • Publication City/Country: London
  • ISBN 10: 0297867644
  • ISBN 13: 9780297867647
  • Illustrations note: colour illustrations
  • Sales rank: 226,788

Product description

Great British Food Revival is back to champion more of Britain's unique produce and delicious ingredients. Essential varieties and breeds that have been here for centuries are in danger of disappearing, forever. Under threat from tasteless foreign invaders, market forces and food fashion, produce that has been part of our national food heritage could die out within a generation. So together, sixteen of our most celebrated and talented chefs have created delicious recipes to bring our native breeds and varieties back from the brink. Using only the best of ingredients, this collection of recipes will inspire home cooks to buy British and support our unique food heritage.

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Author information

This collection of recipes includes some of the biggest names in cookery today. THE GREAT BRITISH FOOD REVIVAL: THE REVOLUTION CONTINUES features recipes from Michel Roux Jr., Mary Berry, Raymond Blanc, Gregg Wallace,Yotam Ottolenghi, Antonio Carluccio, Valentine Warner, Ainsley Harriott, John Torode, Clarissa Dickson Wright, Richard Corrigan, Angela Hartnett, Matt Tebbutt, James Martin, Gary Rhodes and Jason Atherton.There are also recipes from new food-writing talent, Blanche Vaughan.