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    Books: Cooking by Cuisine -> Cooking British

    Gary Rhodes New Classics

    Rhodes, Gary
    Irvine, Sian

    Dorling Kindersley Publishing
    Published: September 1, 2001
    ISBN: 078948028X

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    Book Description
    From Booklist

    The BBC led the world in producing television cooking shows until the advent of U.S. cable stations devoted solely to gastronomic art. Whether British fascination with eating is because of or in spite of the state of British cooking is a moot question. Nevertheless, BBC food programming, which first introduced Mediterranean and other "foreign" tastes to Britain's palate, has come full circle and has now sparked a revival of classic British cooking arts. Gary Rhodes' latest series for the BBC, seen in parts of the U.S. on PBS, transforms heavy, dull British dishes into New Classics. Commencing with archetypes such as Scotch Eggs, Shepherd's Pie, Steak and Kidney Pie, Jam Roly-Poly, and Scones, he adapts them to twenty-first-century tastes and modern kitchens. Dedicated British diners may even sample a simplified haggis, which Rhodes recommends topped with a curry sauce. Recipes are easy to follow, and color photographs make cooking them almost irresistible. Mark Knoblauch
    Copyright American Library Association. All rights reserved

    Product Description:
    A companion books to the PBS Television series GREAT FOOD.

    Gary Rhodes has long been the champion of British cooking. In New Classics, his most ambitious collection of recipes yet, the culmination of his quest to modernize and enhance traditional British food, Gary revisits and updates such classics as Scotch Eggs, Steak and Kidney Pie, and Sticky Toffee Pudding. He creates mouth-watering variations and exciting innovations on much-loved favorites -- constructing an omelette from Lobster Thermidore, building a vanilla parfait with British clotted cream and nutmeg, and combining Welsh Rarebit with smoked haddock in tartlets.

    Throughout the book, there are classic recipes that present both historical and contemporary uses of wild game. And in New Classics, he presents his creations of what are fast becoming future classics.

    In addition to the over 300 recipes, there are special sections looking at the history of the many traditions that have shaped culinary Britain. Among these are the Sunday dinner, the origination of picnics, and the great custom of afternoon tea. Imagine presenting Individual Roast Beef with Bitter Onions for your special Sunday afternoon family get-together, bringing Gruyere Cheese, Leek, and Mushroom flan to your next picnic, and serving Homemade Scones with steaming pots of tea to friends.

    With his creative use of the very best ingredients and traditional ideas, Gary Rhodes gives us the definitive book on British cooking for the new millennium. Destined to become a cooking classic in its own right, New Classics is essential reading for food lovers everywhere.

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