Product Description

Brian Turner was born and brought up in Yorkshire, his culinary background shaped by his experience of eating and learning to cook "good English food" - steak pudding, fish and chips, pork pies and trifle were all family favourites when he was a lad. Now one of the country's top chefs and restaurateurs, and chairman of the Academy of Culinary Arts, he has never lost sight of the Great British traditions that formed the foundation stone of his career. With his typical brand of banter and good humour, he leads us through his collection of classic recipes, from mulligatawny soup and Welsh rarebit to shepherd's pie and spotted dick - everything from comfort food to sophisticated dishes for modern entertaining.

Product Details

• Amazon Sales Rank: #373832 in Books
• Published on: 2003-10-06
• Format: Illustrated
• Original language: English
• Binding: Hardcover
• 224 pages

About the Author
After finishing catering college in Leeds, Brian Turner moved to London where he honed his culinary skills at several of the capital's top hotels and restaurants, starting with Simpson's in the Strand. He worked for the Capital Hotel for 15 years before opening his own restaurant, Turner's, in 1986. He is also a regular on television programmes such as Ready Steady Cook and Food and Drink. Spring 2003 saw the launch of his new London restaurant, 'Brian Turner Mayfair', which champions British food.

Customer Reviews

Over 120 recipes celebrating the superb quality of British produce....
`Brian Turner may be a classically trained chef but he has never lost sight of his culinary roots. British food is what he grew up with and what he still likes to cook at home. In over 120 recipes, he pays homage to the rich, diverse heritage of food and cooking in Britain's various countries and regions.
He celebrates the superb quality of British produce - from Scottish beef and English asparagus to Welsh lamb - and the many classic dishes that have become famous the world over.
As well as traditional meat roasts, puds, stews and pies, his personal favourites include dishes that reflect the influences of Britain's colonial past.......the recipes in this book are straightforward ideas from a chef who reveals his affection for seasonal food and the customs and vagaries of his native cuisine in every sentence.
With his snippets of history (national and personal), and his quirky humour; Brian has created a classic cookbook in tribute to the great British way of eating.'

224 high quality shiny pages, split over 9 chapters:-

Soups
Eggs, Cheese and Savouries
Fish and Shellfish
Meat and Offal
Poultry and Game
Vegetables
Puddings
Bread, Cakes and Baking
Preserves, Sauces and Accompaniments

sandwiched between an introduction and a full index.

Each recipe is well laid out with the title, an opening note, number of servings, the list of ingredients and a numbered method, with some footnotes, if applicable.

The missing ingredient in this book, however, is the photography which is on the light side and may prove negative to those of us who like to see what we are aiming for on the plate!

A taste of the recipes within:-

Scotch Eggs
Glamorgan Sausages
Welsh Rarebit
Devils on Horseback
Grilled Dover Sole
Yorkshire Fishcakes
Kedgeree
Prawn Cocktail
Roast Beef and Yorkshire Pudding
Toad in the Hole
Steak and Kidney Pudding
Mutton Pies
Roast Loin of Pork with Crackling
Game Pie
Baked Beans
Bashed Neeps
Laverbread with Bacon
Bakewell Tart
Lemon Meringue Pie
Snowdon Pudding
Queen of Puddings
Bara Brith
Irish Soda Bread
Chelsea Buns
Parkin
Oatcakes
Tomato Ketchup
Mincemeat

`Cumberland Sauce'
It was Elizabeth David who suggested that this sauce might have been named after Queen Victoria's uncle, the Duke of Cumberland. As the sauce is very German in feel, and he was the last independent ruler of Hanover, this could be correct.
The recipe also first appeared in cookery books during Victoria's reign and became a vital accompaniment to game dishes.
We serve it with ham mostly now, but it's good with any cold meat.......'

The King of 'Real' British Food
This book is tremendous, Real recipes for real British food, while all the others flap about giving us their renditions of food from over the channel Brian concentrates on giving us the food of our yesteryear - Steak & Kidney Pudding,Cabinet Pudding, Spotted Dick, Braised Pigeons, champ,and many many more..... all foods we can make from readily available British ingredients without making a huge carbon footprint, every recipe works, how many other authors can you say that about!!!!!