A thoroughly engaging sequel to Garmey's first Great British Cooking, but filled with more of the flavors of old Britain and...

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GREAT NEW BRITISH COOKING

A thoroughly engaging sequel to Garmey's first Great British Cooking, but filled with more of the flavors of old Britain and some new ones as well. The author collected recipes of young chefs from various inns and restaurants throughout Britain--and then added a few recipes of her own. The chefs are branching out from the roast beef and Yorkshire Pudding mode and are coming up with combinations like Port and Stilton Mousse, Beef with Walnuts and Celery, Fish Choucroute with juniper berries and Rhubarb in a Honey and Saffron Custard. But while their originality is appreciated, the more appealing recipes are those steeped in tradition but updated, such as a ""streamlined"" Lamb Pie, or a Victorian classic--turnip soup--which is spiced up with the addition of scallions, or a Steak, Kidney and Mushroom Casserole--a time-saving version of the well-known Steak and Kidney Pie. Directions are concise and introductions before the recipes are filled with interesting tidbits about past and present British dishes, chefs and restaurants. Desserts are standard: various tarts, syllabubs and steamed puddings with the necessary addition of afternoon tea cakes and biscuits. Overall, a good little book for those with a taste for the hearty fare of Britain.

Pub Date: Oct. 1, 1985

ISBN: N/A

Page Count: -

Publisher: Simon & Schuster

Review Posted Online: N/A

Kirkus Reviews Issue: Sept. 15, 1985