The New Country Cook

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

By (author)  , By (photographer) 

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The New Country Cook is the result of the authors' journey of gastronomic discovery throughout Britain. The idea 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.
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Product details

  • Hardback | 192 pages
  • 172 x 242 x 20mm | 646g
  • Ramsbury, United Kingdom
  • English
  • 82 colour photographs
  • 1847971164
  • 9781847971166

Table of contents

Covers starters, main courses, puddings, breads, cakes and biscuits, chutneys, pickles, relishes and sauces and cheese and wine.

Clearly and entertainly written in an easy-to-follow style.

Packed full of useful tips and helpful advice
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About J. C. Jeremy Hobson

Jeremy Hobson is well known as a writer and author specializing in all aspects of country living. Born in Yorkshire and now living in France, he has enjoyed a long and varied career covering shoot management, came cookery and poultry keeping. Since his first article was published in 1976, and his first book a decade later, he has been a prolific writer on matters rural. Resident - France Philip Watts has had a lifelong interest in fine cuisine, starting with experiemtns using Elizabeth David's recipes. Philip founded several companies and it was whilst photographing products for their catalogues that he realised the opportunity to marry his photographic skills with a love of cooking. Resident - West Sussex
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