Book description
THE GREAT BRITISH FOOD REVIVAL returns this autumn with sixteen of the
nation's favourite cooks creating recipes to save the best of our local produce.
Gary Rhodes champions the cherry, Valentine Warner dives deep for
shellfish in Wales, Antonio Carluccio celebrates the humble yet
delicious beetroot; Jason Atherton savours cabbage; Raymond Blanc
creates magical dishes with plums; Ainsley Harriott pops some garden
peas; Mary Berry delights with British herbs, Gregg Wallace gets stuck
into rhubarb; Michel Roux Jr. plumps for pears; Clarrissa Dickson Wright
enjoys garlic; Yotam Ottolenghi discovers British walnuts; John Torode
reveals rare breed beefs; James Martin explores eggs and Richard
Corrigan fishes for abundant and delicious mackerel.
With more celebrity chefs to be added to this incredible list, THE
GREAT BRITISH FOOD REVIVAL II will become the definitive collection of
recipes that combine our exceptional local produce with modern flair and
creative genius. Rediscover the jewels of our great food heritage with
the best of our cooking talent. 'Great British Food Revival: The
Revolution Continues brings together 16 of the country's finest chefs to
suggest the British ingredients they think we should use more often...
It again shows that the simplest of ingredients can help create the most
delicious dish' This collection of recipes includes some of the
biggest names in cookery today. THE GREAT BRITISH FOOD REVIVAL II will
feature recipes from cooks including Yotam Ottolenghi, Raymond Blanc,
Gregg Wallace, Michel Roux Jr., John Torode, Gary Rhodes, Valentine
Warner, Antonio Carluccio, Jason Atherton, Ainsley Harriott, Mary Berry,
Richard Corrigan and Clarissa Dickson Wright. There will also be recipes
from new food writing talent Blanche Vaughan.
