Great British Food Revival: The Revolution Continues: II

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

By (author) Blanche Vaughan , 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 , Selected by Clarissa Dickson Wright

List price: US$30.83

Currently unavailable

We can notify you when this item is back in stock

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks

16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients 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.

show more
  • Hardback | 224 pages
  • 200 x 248 x 28mm | 920.79g
  • 10 Nov 2011
  • Orion Publishing Co
  • WEIDENFELD & NICOLSON
  • London
  • English
  • colour illustrations
  • 0297867644
  • 9780297867647
  • 252,872

Other books in this category

Other people who viewed this bought:

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. Blanche Vaughan is a food writer and chef. She trained at the River Cafe and then worked at Moro and St John. She writes for the GUARDIAN online. You can follow Blanche on Twitter athttps://twitter.com/blanchevaughan

show more