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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