With his infectious humour and brilliant writing style, Jesse Dunford Wood presents a delightfully wacky, delicious and irresistible collection of British classics with a twist and a turn, based around the premise that food should be fun and that flavour is key. Cow Pie sits alongside retro favourites such as Chicken Kyiv and a wealth of wittily conceived, much-loved British dishes, beautifully realised through imaginative photography.
Modern British Food is intended to be the ultimate fun cookery book, great to give and great to receive; a cookery book to make you smile and to make you hungry.
|Product dimensions:||7.73(w) x 10.05(h) x 0.73(d)|
About the Author
Jesse Dunford Wood is considered an expert on British Food. He has worked with top chefs including Michael Caines, Charlie Trotter, Rowley Leigh and Mark Hix. In 2007 he teamed up with Oliver Peyton to set up The National Dining Rooms at the National Gallery where he received rave reviews and helped them win Time Out Award for Best British Restaurant.
He is now the owner and chef of Parlour, Kensal Green. He has appeared on Celebrity MasterChef and BBC Truth About Food.
@dunfordwood / @ParlourUK
Table of Contents
Introduction There are three types of cook… 6
The Definition of a Salad -now available without leaves 14
Conductive Food -commensality and the act of eating together 24
Potted, Picking and Picnic Food 34
Quiche - the long-lost luncheon and other delights 49
Fish for Supper 56
Great British Sunday Lunch -with or without roasted meat 64
Steak and Chops for Dinner 72
Golden Breadcrumbed Everything 82
Cow Pie and Other Stories 94
The Joy of Custard 106
Tidy Jellies, Unbaked Cheesecakes and Friends 114
Tarts, Pies and Toasted Teacakes 126
Kosher Black Pudding and Other Chocolate Relatives 138
Arctic Rolling 151
Acknowledgments and about the author 190