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The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes

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What do you cook for the people you love? Asked this question, 100 of Britain's food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalle What do you cook for the people you love? Asked this question, 100 of Britain's food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more. Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain's unique food culture.


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What do you cook for the people you love? Asked this question, 100 of Britain's food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalle What do you cook for the people you love? Asked this question, 100 of Britain's food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more. Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain's unique food culture.

30 review for The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes

  1. 5 out of 5

    The Candid Cover (Olivia & Lori)

    Full Review on The Candid Cover The Really Quite Good British Cookbook absolutely defies that old adage that the British serve bland and tasteless food. In this large collection of recipes from so many celebrated British chefs, you will find many interesting and exceptional dishes to prepare at home. Also, the images that are peppered throughout this book include breathtaking images of beautiful scenery as well as mouth-watering food. What is most fascinating about this compilation of recipes is t Full Review on The Candid Cover The Really Quite Good British Cookbook absolutely defies that old adage that the British serve bland and tasteless food. In this large collection of recipes from so many celebrated British chefs, you will find many interesting and exceptional dishes to prepare at home. Also, the images that are peppered throughout this book include breathtaking images of beautiful scenery as well as mouth-watering food. What is most fascinating about this compilation of recipes is the fact that there are so many different types of dishes to choose from. There are breakfast ideas, fish, game, poultry, pasta, sides, and a number of desserts to create that really shows the breadth and changing palette of this diverse land. The Really Quite British Cookbook really has it all and if you are looking for one book that has a variety of recipes, this is the one you will want to check out. For those of us who are not British, some of the ingredients may require a little bit of investigation if you are not familiar with some of the British terms. I definitely had to learn about caster sugar when creating the yummy Brioche French Toast recipe by Joanna Brennan, which really only required a little bit of molasses added to sugar. This was a really easy and delicious recipe that puts a twist on your standard french toast recipe with the use of brioche and vanilla paste. Most notably, the images in the book are gorgeous and each recipe/chef is shown on a map to further describe the food of that particular region of Britain. This part of the book really demonstrates the changing landscape and food evolution that is taking place in Britain. Also, some the proceeds from the sale of the book go to the Trussel Trust, which is a charity that runs Britain’s food banks. All the more reason to pick-up a copy of this amazing book! If you are looking to try some new and interesting recipes, The Really Quite British Cookbook is one that I highly recommend. I can’t wait to try out a few more of the recipes included in this wonderful book. It is one that has something for everyone.

  2. 5 out of 5

    Critterbee❇

    The full title of the cookbook says it all. The book includes recipes by chefs from all over the UK, including celebrity chefs as well as home chefs. Many of the recipes seem a bit complicated, and might prove to be a bit challenging for home chefs. Overall, the entrees, appetizers and desserts argue against the old image of British food being bland. I enjoyed reading this book, and found a recipe or two that I might try, but overall the level of difficulty weighted heavily against the appeal of The full title of the cookbook says it all. The book includes recipes by chefs from all over the UK, including celebrity chefs as well as home chefs. Many of the recipes seem a bit complicated, and might prove to be a bit challenging for home chefs. Overall, the entrees, appetizers and desserts argue against the old image of British food being bland. I enjoyed reading this book, and found a recipe or two that I might try, but overall the level of difficulty weighted heavily against the appeal of the recipes. **eARC Netgalley**

  3. 4 out of 5

    Dash fan

    Unfortunately I was unable to view this book due to technical errors. This is why I gave a 3 star rating. Had I been able to read the cook book then I have no doubt my score would of been higher. I did connect with NetGalley however I was just unable to view the book. This was such a shame as I have a passion for cooking and baking. I was so excited when I was given the chance to review this book. Especially as it contains recipies from several of my favourite chefs. If I do however manage to receiv Unfortunately I was unable to view this book due to technical errors. This is why I gave a 3 star rating. Had I been able to read the cook book then I have no doubt my score would of been higher. I did connect with NetGalley however I was just unable to view the book. This was such a shame as I have a passion for cooking and baking. I was so excited when I was given the chance to review this book. Especially as it contains recipies from several of my favourite chefs. If I do however manage to receive another copy or another form then I will definitely review this book more fairly. I don't wish my star rating to have a negative impact on the book as It doesn't reflect the content and hardwork the Publishers and Author has put into creating this collection of recipies. I really hope I get to read this great Book soon. I received this book from the Publisher for a fair review via NetGalley.

  4. 4 out of 5

    Lauren James

    I was drawn to the hook of this cookery book - recipes that chefs actually make regularly for the people they love - because I thought it would be a nice change from the overly complicated, niche recipes that clearly were only cooked once to check it worked before it was published. The recipes in this are still very complicated, and things I can't see myself making ever if at all, but I did like the range of ethnicity and cuisines included. It's not all 'British' like the title suggests - there' I was drawn to the hook of this cookery book - recipes that chefs actually make regularly for the people they love - because I thought it would be a nice change from the overly complicated, niche recipes that clearly were only cooked once to check it worked before it was published. The recipes in this are still very complicated, and things I can't see myself making ever if at all, but I did like the range of ethnicity and cuisines included. It's not all 'British' like the title suggests - there's some really exciting things here. But don't expect it to be simple, day to day cooking. It isn't

  5. 4 out of 5

    Anna

    The Really Quite Good British Cookbook The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes by William Sitwell, editor, is a wonderful and colored cookbook about British cuisine involving 100 cooks and bakers for serving to the readers all the best and innovative idea in terms of British food. In the foreword it is specified something I didn't absolutely know: that in the past food, weather, politic, in general not treated during a normal conversations with friends because The Really Quite Good British Cookbook The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes by William Sitwell, editor, is a wonderful and colored cookbook about British cuisine involving 100 cooks and bakers for serving to the readers all the best and innovative idea in terms of British food. In the foreword it is specified something I didn't absolutely know: that in the past food, weather, politic, in general not treated during a normal conversations with friends because considered not too important topic. Time pass by and changed the customs of Britons, all launched not just to remark that they love food, (and wine let me add this) but implementing all their knowledge about food, recipes, ingredients, resources, that they have with big influences of all the other ethnic group for creating a wonderful and stunning, yummy book. This book is a melting pot of great ideas for every part of the day starting from breakfast, with recipes about straweberry jam but also brioche french toast. Talking of snack unforgettable will be Pea and mint croquettes,a bruschetta,a bagna cauda and always in the snack we find a minestrone with orzo, pasta & mint pesto. Analyzed all the dishes that local herbs can present to people. A courgette soup with chard bruschetta, and for lovers of legumes, Burrata with lentils and basil oil a perfect dish. Are you a ricotta lover? The recipe for you is: the Baked Chard Ricotta with a hot tomato, garlic & pepper chutney. If you want to mix various flavors: meat and apples will be your answer with a great Sausage Meat & Apple Turnover. Fish and Sea Food section: we all know that UK is an island and so we have recipes with oyster if you like them, a salted cod with winter cabbage bacon & beer sauce, a Happy Fish Pie, and many many more. In the section Poultry, Meat and Game Courgetti & Beef Ragù, a tagliata di manzo, Poched Chicken with saffron sauce and cucumber, many recipes with lambs ad chicken as main protagonist and there is the appearance in a recipe of a rabbit, the Garlicly White Rabbit. The one of Alice in Wonderland maybe luckiest one ;-) and still alive. If your son or daughter loves coca-cola you can't avoid to prepare Ham in Coca-Cola for a sparkle of happiness and energy. Lamb chops & dirty sweet potatoes will be a great match. Traditional roast rib of beef another interesting dish of the section. A recipe truly versatile with with every meat is the pot-roast guinea fowl with wild mushrooms, prunes and thyme. I want to signal also the duck pie. Pasta risotto & sides offers Risotto con piselli, limone e ricotta, Rotolo di spinaci al burro e formaggio, sausage, radiccio & lemon gnocchi, but there are also dishes, pretty tasty with polenta, and a rabbit lasagna and a classic risotto con funghi, and a recipe with farro as protagonist accompanied by roasted leeks & smoky-sweet romesco. Baking&Desserts. We find a recipe of burger buns, a chocolate bread pudding, cherry clafoutis, a chocolate guinnes cake, an eastern mess, pretty elegant, I would want to add. If you have some friends in love for grappa try this recipe: figs roasted with grappa & amaretto gelato. Other recipes I want to signal: Bakewell pudding, summer pudding, and a yummy dark chocolate, chilli caramel, & macadamia nut tart, Granny's Honey and Apple Pie. Saffron gives profundity to dishes, cakes and cookies and biscuits and here there is a recipe: Cornish saffron cake. Many recipes with plums. I found the recipes original, multi-ethnic and surely yummy! Great cookbook! The cover is stunningly original and in the perfect British-style. Plenty of fantasy, color and innovation. I thank NetGalley for this book.

  6. 4 out of 5

    Camille

    What a beautifully designed book. The photographs are stunning - it makes you want to try everything, even the ingredients that you would normally never want to eat. Every single recipe is illustrated with a photograph, which is always a bonus in a cooking book. Because a lot of people took part in the book, the recipes are extremely varied and there will be something for everyone. Some of them are quite high-end and maybe wouldn't be made at home unless you were having a posh dinner party, but t What a beautifully designed book. The photographs are stunning - it makes you want to try everything, even the ingredients that you would normally never want to eat. Every single recipe is illustrated with a photograph, which is always a bonus in a cooking book. Because a lot of people took part in the book, the recipes are extremely varied and there will be something for everyone. Some of them are quite high-end and maybe wouldn't be made at home unless you were having a posh dinner party, but these are still enjoyable to look at. The book is so big that this doesn't quite matter as there are still plenty of more simple or less expensive recipes to try. And it's also interesting to see how the big chefs work. Disclaimer - I received this book in a Goodreads First Reads giveaway.

  7. 5 out of 5

    MetLineReader

    I really quite liked this one. Great selection of chefs, fabulous pictures and yummy recipes. Clear and easy to follow with a strong layout and visual appeal. Admittedly we have only tried one or two but a really appetising cookbook (that will make a great present as there's something for everyone) my thanks to the publisher for an advance review copy I really quite liked this one. Great selection of chefs, fabulous pictures and yummy recipes. Clear and easy to follow with a strong layout and visual appeal. Admittedly we have only tried one or two but a really appetising cookbook (that will make a great present as there's something for everyone) my thanks to the publisher for an advance review copy

  8. 4 out of 5

    Chris From RecipesNow!

    What happens when you put the best chefs and food personalities together, then you ask them what they would serve someone they loved? That is easy, you get “The Really Quite Good British Cookbook” (because the British are simply too polite to call it “The Most Awesome, Because We’re The Best Cooks In The World, British Cookbook). The Really Quite Good British Cookbook is a celebration of all that is awesome about British cooking. William Sitwell, who is probably best known for BBC’s MasterChef ac What happens when you put the best chefs and food personalities together, then you ask them what they would serve someone they loved? That is easy, you get “The Really Quite Good British Cookbook” (because the British are simply too polite to call it “The Most Awesome, Because We’re The Best Cooks In The World, British Cookbook). The Really Quite Good British Cookbook is a celebration of all that is awesome about British cooking. William Sitwell, who is probably best known for BBC’s MasterChef acted as editor and wrote the forward. It has long been kind of a joke to talk about English cooking as being bland, tasteless, and unimaginative. Of course, now that Britain has chefs famous the world over, this is no longer the case. That still doesn’t mean they really changed the perception of British cooking. Now, the world can no longer dismiss the British contribution to the culinary arts. This book proves that, in the kitchen, British cooks are a force to be reckoned with. With a mere one page introduction from the editor, it quickly jumps right into the best bits, the recipes. RQGBC is stuffed full with luscious recipes from 100 of the best chefs and food personalities in Britain, many adapted from the chefs’ own cookbooks. The origins of the dishes come from all over so there really is something for everyone here. The full-color pictures for each recipe are mouthwatering. I enjoyed the information about the many chefs who submitted these recipes because frankly, being from Canada, I wasn’t familiar with all of them. RQGBC could have one improvement in my mind. The book comes with a bookmark built-in. The only problem is, there is only the one. Because there is such variety and so many recipes which I would actually cook more than once, I would really have loved to have seen seven or eight bookmarks, maybe more. But I won’t hold that against the publishers. The recipes themselves all seem to be very easy to follow and well explained. I do particularly like how many of them have a brief description that explains a little bit about the recipe itself or how you use it. The prep time, cook time, and skill level required is clearly spelled out for each recipe, which I was especially happy about. With this book you don’t have to worry about getting into the middle of a recipe and realizing you just don’t have the time, or skill, to do it. Categories Breakfast Entrées and snacks Fish and seafood Poultry, meat and game Pasta, risotto and sides Baking and desserts The entire book is created as a charity event in support of the Trussell Trust, one of the UK’s largest food bank networks. For that reason alone it is worth the purchase, but I would recommend it as a staple in any cookbook library. *** Taken from the original review from RecipesNow! which includes a recipe for Sherry Trifle, the second last (but certainly not least) recipe in the book. Yum! Based on a complimentary hard copy of the book, sent to me by the publisher in return for an honest review.

  9. 4 out of 5

    Chris Torretta

    This is chock full of amazing, delicious recipes from top chefs! Being from a British family, I jumped at the chance to look at these recipes. Admittedly, I was expecting more run of the mill recipes that English families cook daily. I grew up with my mother and grandmother making some fabulous food, but living in America, the food isn't quite the same. So, I couldn't wait to delve into what looked like an extraordinary recipes! The few recipes I tried, I was bowled over. My favorite so far is th This is chock full of amazing, delicious recipes from top chefs! Being from a British family, I jumped at the chance to look at these recipes. Admittedly, I was expecting more run of the mill recipes that English families cook daily. I grew up with my mother and grandmother making some fabulous food, but living in America, the food isn't quite the same. So, I couldn't wait to delve into what looked like an extraordinary recipes! The few recipes I tried, I was bowled over. My favorite so far is the Beef Ragu. The ingredients were easy to get, the recipe was easy to follow, and it came out delicious! My husband and I were fighting over the leftovers, and there was a lot of leftovers! This meal was easy to prepare although there was a lot of time involved. 45 minutes to prep and 2 1/2 hours to cook! Not the normal meal, for sure. And that's what I noticed with many of these meals. They either had ingredients that were a bit difficult to obtain in the US, or they took forever to make. Fortunately I enjoy cooking so the time involved is not a huge deal for me. Many of the ingredients I had to look up. There are full birds, which I am not used to baking, and many other ingredients, spices, and meats that are a bit more difficult to get here. I also live in a very small town in the middle of the US, so that makes the ingredients even harder. For the most part I was able to switch a few things here and there but some of the recipes I may not be able to try. Also, many of these recipes I would expect to find in restaurants, not in my own home! There is an obvious up and downside to that. The ability to cook those meals but then being able to eat them when finished! For the most part, I am absolutely loving the recipes. Some are more difficult than others, but all are exciting! I want to try all of them at one point, if I can get my hands on the necessary parts. I definitely recommend to anyone that enjoys cooking and isn't afraid of spending some time in the kitchen! Thank you so much to the publishers for allowing me to read and try these recipes in exchange for an honest review!

  10. 5 out of 5

    Lynn B

    I just love the photography in this Cookbook. It's always good to be able to see how exactly the dish is going to look, not only so you know how to present it, but whether you are visually attracted to it. I only got a couple of pages in and I was hooked with the Brioche French toast which has banana and bacon ingredients. I have tried these flavours together before and loved them, so I am looking forward to creating this dish. It's true to say that a lot of the recipes are probably going to push I just love the photography in this Cookbook. It's always good to be able to see how exactly the dish is going to look, not only so you know how to present it, but whether you are visually attracted to it. I only got a couple of pages in and I was hooked with the Brioche French toast which has banana and bacon ingredients. I have tried these flavours together before and loved them, so I am looking forward to creating this dish. It's true to say that a lot of the recipes are probably going to push the average cook out of their comfort zone flavour wise. However, if you are more of the Heston school then this will be right up your street. One of the less appetising recipes for me was the Nettles on Toast with pollack and wild garlic and poached egg. I also wasn't too keen on the Happy Fish pie from Jamie Oliver, which shows the tail of the fish peeking from the pie - not sure the fish is really that happy! There are however on balance lots of recipes I would love to try and it was nice to be able to put a face to those contributors who are a little less famous and to read about them. I've already earmarked to make the Cherry Clafoutis - one of my fav desserts. This recipe also comes with some extra tips to know when it is cooked which is useful. I'm also drawn to the fig leaf and cherry brulee - however unlike the creator of the recipe, I do not know of any local fig trees. You will have no trouble sourcing the ingredients for Nigella's Chocolate Guiness cake though. I think this would be a book perfect for any foodie - anyone wanting to stretch their cooking a little further and to leave on the coffee table for people to just drool over the sumptuous photographs within its pages. I'm giving this book 4 out of 5 stars. My thanks go to Netgalley for a review copy of the book.

  11. 5 out of 5

    Sharon

    Nourish and NetGalley provided me with a copy of The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes. This is my honest opinion of the book. This weighty cookbook with over 400 pages showcases the best of British cuisine, as the chefs from the region have compiled some of their favorites. From the celebrity chefs to the home cooks, the recipes contained within these pages will inspire those with all levels of expertise in the kitchen Nourish and NetGalley provided me with a copy of The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes. This is my honest opinion of the book. This weighty cookbook with over 400 pages showcases the best of British cuisine, as the chefs from the region have compiled some of their favorites. From the celebrity chefs to the home cooks, the recipes contained within these pages will inspire those with all levels of expertise in the kitchen. With breathtaking photographs accompanying some of the recipes, readers can get a clear picture of some of the finished dishes. The recipes are marked in a clear and concise manner, making it easy for those who are dairy free, gluten free, or vegetarian to find recipes that will work for them. Prep times, cook times, and skill levels are displayed throughout the different sections, like Breakfast, Pasta, Risotto & Sides, and Baking & Desserts. Although this is a British cookbook, units of measure are displayed in both metric and standard for ease of use. The only note of criticism that I have is regarding certain ingredients that may be unfamiliar to readers from other countries. It would have been nice to have alternative ingredients listed or a description of the uncommon items, so that appropriate substitutions could be made. The Really Quite Good British Cookbook is a great addition to the home cookbook library and I would recommend it to cooks who are looking to try something new in the kitchen.

  12. 4 out of 5

    Angela

    A beautifully presented cookery book with some really delicious sounding recipes from many different cuisines. The photography is crisp and stunning, making the food look so wonderful it is difficult to decide which recipe to cook first. They all look and sound so delicious I want to cook them all (well maybe not the octopus as I've never really enjoyed it)! The recipes are created by many of Britain's well known chefs and I love that you are given a little background about the creators. I read t A beautifully presented cookery book with some really delicious sounding recipes from many different cuisines. The photography is crisp and stunning, making the food look so wonderful it is difficult to decide which recipe to cook first. They all look and sound so delicious I want to cook them all (well maybe not the octopus as I've never really enjoyed it)! The recipes are created by many of Britain's well known chefs and I love that you are given a little background about the creators. I read this book from front to back cover in one evening and bookmarked many recipes. I'm definitely going to try the keftedes recipe created by Rick Stein as its slightly different to my normal recipe and we do love the tasty little Greek style meat balls. Oh, and the courgetti and beef ragu by Melissa and Jasmine Helmsley and I might even try hiding a chopped chicken liver in it, as suggested to increase the nutrition. Some, but by no means all, of the recipes do require a little more effort and a few more ingredients than would be considered by many for normal every day meals. However, we all put in a little extra effort when entertaining and can save the more complicated meals for then. My thanks to the publisher and netGalley for allowing me to read and review a digital copy.

  13. 5 out of 5

    Nicki

    I'm always on the look out for inspiration in the kitchen, particularly for midweeks meals when all the familiar cookbooks seem incredibly boring. This is a beautifully compiled collection of recipes shared by very well known 'celebrity' chefs and 'new to me' chefs from all over Britain. The recipes themselves are accompanied by deliciously tempting photographs and the instructions are clear and easy to understand. I particularly liked the information about preparation and cooking time, how many I'm always on the look out for inspiration in the kitchen, particularly for midweeks meals when all the familiar cookbooks seem incredibly boring. This is a beautifully compiled collection of recipes shared by very well known 'celebrity' chefs and 'new to me' chefs from all over Britain. The recipes themselves are accompanied by deliciously tempting photographs and the instructions are clear and easy to understand. I particularly liked the information about preparation and cooking time, how many servings and the skill level required. If you consider yourself a foodie and in need of some kitchen inspiration I'd definitely recommend this for you. Plus the cover is designed by Sir Peter Blake founder of the Pop Art movement and a portion of the royalties will go towards The Trussell Trust, a charity that runs a food bank network in the UK. Thanks so much to NetGalley and Nourish for my digital advanced readers copy.

  14. 5 out of 5

    Vicky

    Not just a straightforward recipe book, this also gives information on the chefs and their establishments. This book is not “traditional British food” like my grandma made, but more of the progressive, high style, new-age cuisine. It is not for the faint of heart or timid cook. There are some fancy techniques and some ingredients that could be difficult to find if you don’t live in a metropolitan area. That said, there are definitely some recipes here that I can’t wait to try. Also reviewed at ht Not just a straightforward recipe book, this also gives information on the chefs and their establishments. This book is not “traditional British food” like my grandma made, but more of the progressive, high style, new-age cuisine. It is not for the faint of heart or timid cook. There are some fancy techniques and some ingredients that could be difficult to find if you don’t live in a metropolitan area. That said, there are definitely some recipes here that I can’t wait to try. Also reviewed at http://biblioquacious.blogspot.com/20... ARC provided by NetGalley for my honest review.

  15. 5 out of 5

    Irene

    This is a good looking cookbook. Sectioned into the usual courses, Breakfast, starters, fish, meat, pasta, and baking/desserts, each recipe has a crisp, clear looking instructions page and a full page colour image so you know what your finished dish should at least look like. A short description or tips from the chef is included, along with the standard prep/cook times and what skill level you might need (although most are easy to moderate) A great mixture of chefs and bakers are included, may wel This is a good looking cookbook. Sectioned into the usual courses, Breakfast, starters, fish, meat, pasta, and baking/desserts, each recipe has a crisp, clear looking instructions page and a full page colour image so you know what your finished dish should at least look like. A short description or tips from the chef is included, along with the standard prep/cook times and what skill level you might need (although most are easy to moderate) A great mixture of chefs and bakers are included, may well known like Jamie Oliver and Nigella Lawson, many others will be known if you have watched programs like Masterchef and The Great British Menu and Great British Bake Off. Others I had never hear of before but I will go looking for them now. Recipes of note included “black sesame seed ice cream” by Jordan Bourke … I have to admit I took a double take at the picture as it looked like a greyscale image. Grey ice-cream sounds most intriguing.

  16. 5 out of 5

    Sarah

    What a fabulous surprise. A British cookbook? What in the world will be in there, especially to take up 400+ pages? The answer: everything. A lot of inviting, inspiring dishes to be sure. I enjoyed the format, meeting chefs and home cooks as we learn about their recipes, and I really did find so many dishes to bookmark and try. I can see this on my shelf next to Gourmet or Canal House or Nigel Slater. It's really quite good! I received a review copy from NetGalley. All opinions are my own. What a fabulous surprise. A British cookbook? What in the world will be in there, especially to take up 400+ pages? The answer: everything. A lot of inviting, inspiring dishes to be sure. I enjoyed the format, meeting chefs and home cooks as we learn about their recipes, and I really did find so many dishes to bookmark and try. I can see this on my shelf next to Gourmet or Canal House or Nigel Slater. It's really quite good! I received a review copy from NetGalley. All opinions are my own.

  17. 4 out of 5

    Serwah Appiah-aboagye

    Lovely cookbook and so happy to see some familiar names! Only downside is I was unable to read it on my kindle and had to download as pdf on my computer Many thanks to the authors and publishers for the ARC.

  18. 4 out of 5

    Angela

    Time for something totally random... I seem to be on a cookbook kick! Even if I never made any of the recipes in this book I would love it for one reason alone: there is a photograph of each recipe for those of us who really need the visual confirmation we didn't mess it up! This cookbook is a delight, visually, with beautiful photography, and has inspired me to try my hand at something different. As a person who prefers to bake rather than cook actual meals, most of my interest is with the recipes Time for something totally random... I seem to be on a cookbook kick! Even if I never made any of the recipes in this book I would love it for one reason alone: there is a photograph of each recipe for those of us who really need the visual confirmation we didn't mess it up! This cookbook is a delight, visually, with beautiful photography, and has inspired me to try my hand at something different. As a person who prefers to bake rather than cook actual meals, most of my interest is with the recipes designed to be served as a special treat or dessert. A lovely cookbook, though I don’t think it is for the novice cook. Some recipes seemed more complex than I am comfortable with and some of the ingredients will take a bit of a search here in the U.S. but based on some of the photos it would be worth the effort. Review copy provided by NetGalley in exchange for an honest review.

  19. 4 out of 5

    Elizabeth

    Interesting as an insight to modern British cooking, however, it would never be a "go-to" cookbook for me. It's a bit fussy or too many recipe-specific ingredients. A nice read, though. Interesting as an insight to modern British cooking, however, it would never be a "go-to" cookbook for me. It's a bit fussy or too many recipe-specific ingredients. A nice read, though.

  20. 4 out of 5

    Becky Roberts

    Well designed, beautiful photos, and interesting/inventive recipes for the more adventurous home cook.

  21. 5 out of 5

    Catarina Elias

    This is a book for those who don't want to comit to just one chef! It's a compilation of recipes of the greatest chefs working in the UK. I received this book free from NetGalley in exchange for an honest review This is a book for those who don't want to comit to just one chef! It's a compilation of recipes of the greatest chefs working in the UK. I received this book free from NetGalley in exchange for an honest review

  22. 4 out of 5

    Annelies

    Updated with recipe pictures I just read through my NetGalley ARc copy and I quite like it. If you ever wonder which celebrity chef cookbook to get, you might consider this one. It has all the usual suspects and then some; with chefs ranging from Jamie and Nigella, to Angela Hartnett and Richard Corrigan, to Bake-offs Edd Kimber and Frances Quinn. If you're a fan of BBC cooking shows you'll see a lot of familiar faces. The recipes range from fairly simple to quite complicated with exotic ingredien Updated with recipe pictures I just read through my NetGalley ARc copy and I quite like it. If you ever wonder which celebrity chef cookbook to get, you might consider this one. It has all the usual suspects and then some; with chefs ranging from Jamie and Nigella, to Angela Hartnett and Richard Corrigan, to Bake-offs Edd Kimber and Frances Quinn. If you're a fan of BBC cooking shows you'll see a lot of familiar faces. The recipes range from fairly simple to quite complicated with exotic ingredients. I haven't tried any of the recipes yet, so photos/recipe reviews will follow. ************************* UPDATE So I've tried a few of the recipes..... Rick Stein's Shrimp and Dill Fritters with Ouzo. Or in my case fritters with aniseed spirit. They were quite easy to make and the taste was nice, but they were rather oily. That however, was all my fault since I couldn't get the oil hot enough on my dodgy stove with wonky pan. Karen Taylor's Minestrone Soup with Orzo Pasta and Mint Pesto This is a keeper! Despite the pasta the soup is quite delicate in vegetable flavour, the mint pesto gives it extra dimension and a refreshing kick. Allegra McEvedy's Cornish Saffron Cake More enriched bread than cake for me, but definitely a change from the fruit loafs I usually make. The saffron just gives it that je-ne-sais-quoi. Also excellent as french toast, the type of bread you bake just to let it get stale. Jason Atherton's Salted Cod with Winter Cabbage, Bacon & Beer Sauce A little bit more work this one. I loved the combination of the cabbage, bitter beer sauce, and sweet caramelised onions and bacon. The salted cod didn't work for me. I have very low salt tolerance and even after rinsing repeatedly the cod was very salty to me. I always thought this technique was mainly to firm up the fish and not to add extra salty taste. Nigella Lawson's Chocolate and Guinness Cake Yumm!! Intense chocolate flavour, lively and creamy topping. When it first came out of the oven it was very light and fluffy. I think I took it out of the tin a bit too early because I encountered some structural issues transferring it to a plate. the next day the cake had consolidated to firm and slightly sticky, exactly what you expect from a chocolate cake. (I did add a little Whiskey to the cream topping ;-)...)

  23. 5 out of 5

    Andrea

    This is a really quite good British cookbook(!).....with contributions from some top, celebrity chefs. Recipes range from basic to quite complex, from everyday ingredients to some difficult to find ones. However, each recipe is graded to indicate its difficulty. Dairy free, gluten free and vegetarian recipes are also clearly indicated making it a doddle for those who are avoiding these food groups. Stunning photographs enhance the book further still. These are not your average everyday recipes, This is a really quite good British cookbook(!).....with contributions from some top, celebrity chefs. Recipes range from basic to quite complex, from everyday ingredients to some difficult to find ones. However, each recipe is graded to indicate its difficulty. Dairy free, gluten free and vegetarian recipes are also clearly indicated making it a doddle for those who are avoiding these food groups. Stunning photographs enhance the book further still. These are not your average everyday recipes, rather recipes for special occasions. A nice book to add to any cooks' collection. I chose to read this NetGalley ARC for which I have given a voluntary and unbiased review.

  24. 4 out of 5

    Lisa Feld

    British cuisine gets such a bad rap (due, I know, mainly to the shortages and unfortunate innovations of post-war ingredients) that I was curious to see what might be involved in redeeming its reputation. This turns out to be a combination of embracing Britain's colonial history and immigrant-rich present with recipes ranging from Moroccan tagines to Vietnamese spring rolls to Texas barbecue (along with, of course, Indian, Italian, and French dishes); recovering classic English standbys like str British cuisine gets such a bad rap (due, I know, mainly to the shortages and unfortunate innovations of post-war ingredients) that I was curious to see what might be involved in redeeming its reputation. This turns out to be a combination of embracing Britain's colonial history and immigrant-rich present with recipes ranging from Moroccan tagines to Vietnamese spring rolls to Texas barbecue (along with, of course, Indian, Italian, and French dishes); recovering classic English standbys like strawberry jam and toad in the hole; and creating new dishes that celebrate local ingredients like blackcurrants, mint, nettles, rabbit, lamb, and cockles. Anything is fair game, so long as it comes from a London restaurant or country manor, leading to an incredibly diverse array of flavors. And aside from their wide-ranging provenances, almost every recipe highlights interesting contrasts of bitter and savory, sour and sweet, crunchy and comforting. The book is also lavishly peppered with photographs of the foods, the chefs, and the parts of Britain they call home. Be warned, however, that roughly two-thirds of the recipes are more aspirational than practical, either because of elaborate techniques or because they require expensive or hard-to-find ingredients. And while "British" has been interpreted to mean "A wide array of cuisines of people living or working in England," you're not going to find a lot of Welsh, Irish, or Scottish foods: there's some use of cabbage and potato here and there, but little or no salmon, leeks, or oats. And finally, this is a cookbook geared towards expanding the horizons of fellow Brits, not foreigners: the recipes list both Celsius and Fahrenheit oven temps, but generally just convert grams to ounces without considering the cups and tablespoons used by American cooks. Be prepared to haul out your kitchen scale. All the same, the recipes that are do-able are delicious and innovative, and even the ones I'm unlikely to try inspire me with their flavor profiles.

  25. 4 out of 5

    Kristine

    The Really Quite Good British Cookbook by William Sitwell et. al. is a free NetGalley ebook that I read in late February. With its proceeds going to the Trussell Trust (a Brit group which runs nationwide food banks), its multiethnic contributors, 2-page-long photographs of chefs/finished products/prep, a giant framework/interpretation of British cooking, and the sheer 400+-page length of it makes this book (in American terminology) friggin' huge. My most favorite recipes are deep-fried stuffed ol The Really Quite Good British Cookbook by William Sitwell et. al. is a free NetGalley ebook that I read in late February. With its proceeds going to the Trussell Trust (a Brit group which runs nationwide food banks), its multiethnic contributors, 2-page-long photographs of chefs/finished products/prep, a giant framework/interpretation of British cooking, and the sheer 400+-page length of it makes this book (in American terminology) friggin' huge. My most favorite recipes are deep-fried stuffed olives (blaming my taste in MN State Fair items for this), veal Holstein, black sesame seed ice cream, aubergine flan, toad-in-the-hole (the first I've heard of blitzing something in a food processor or blobbing something with ketchup), ham in Coca-Cola (for both the outcome and the writing quality of the recipe), avocado pesto, happy fish pie, churros, pork pibil, keftedes, and Russell Norman ('cause he's a dish).

  26. 5 out of 5

    Vicki Petersen

    This is a stunning book. Huge compliments to the photography team of Lizzie Manson, Rosie Ramsden, and Tabitha Hawkins. I went through absolutely every page as soon as I downloaded my review copy.. I am posting this review before having an opportunity to try some off the recipes but I will definitely be making several. The recipes range from the simplicity and beauty of the "Yoghurt with Apricots, Honey & Pistachios" by Jason Atherton, Pollen Street Social to the tantalizing and ethnic "Keftted This is a stunning book. Huge compliments to the photography team of Lizzie Manson, Rosie Ramsden, and Tabitha Hawkins. I went through absolutely every page as soon as I downloaded my review copy.. I am posting this review before having an opportunity to try some off the recipes but I will definitely be making several. The recipes range from the simplicity and beauty of the "Yoghurt with Apricots, Honey & Pistachios" by Jason Atherton, Pollen Street Social to the tantalizing and ethnic "Kefttedes", by Rick Stein and "Poek Pibil" by Thomasina Miers. Because the recipes are enticing and the photos so beautiful I have pre-ordered this book for myself. I think that is the best review I can give.

  27. 4 out of 5

    Patricia Bishop

    An excellent idea for a cookery book. I really like it. The photography is sharp, and crisp, tempting. I find is more interesting than a book from one chef only, there is plenty here to interest readers, to dip in and out of for ideas. The page per recipe is good and easy to follow. Title of dish, chefs name and location. Serving numbers. prep time, cook time and skill level, all across the top of the page. You can see at a glance if this is possible to do, then beneath that is a good description An excellent idea for a cookery book. I really like it. The photography is sharp, and crisp, tempting. I find is more interesting than a book from one chef only, there is plenty here to interest readers, to dip in and out of for ideas. The page per recipe is good and easy to follow. Title of dish, chefs name and location. Serving numbers. prep time, cook time and skill level, all across the top of the page. You can see at a glance if this is possible to do, then beneath that is a good description of the dish itself. Below which follows the ingredients list and method. My husband has cooked 3 and myself 2 dishes from the book , all were delicious. Our joint favourite being Whole sea Trout with coastal greens, from Richard Corrigan. This would make a brilliant present for foodie friends and family. It's a good read whether you are looking for a recipe or not. I learned quite a bit about the contributing chefs. too.spending a pleasant afternoon browsing through before choosing what to cook. I would be delighted if someone bought this for me, but meanwhile thanks to the publisher and netGalley for allowing me to read and review it.

  28. 4 out of 5

    Leith Devine

    This cookbook has a great concept....famous chefs make the meals they'd cook for their friends and families. There are definitely recipes from some famous chefs like Gordon Ramsey, Nigella Lawson, Jamie Oliver and more, but many of the recipes come from chefs that are familiar only in Britain. Many of the recipes are complicated or contain ingredients unfamiliar to American palates. For instance, I would never make Rabbit Lasagna or Nettles on Toast. There were many recipes that sounded really go This cookbook has a great concept....famous chefs make the meals they'd cook for their friends and families. There are definitely recipes from some famous chefs like Gordon Ramsey, Nigella Lawson, Jamie Oliver and more, but many of the recipes come from chefs that are familiar only in Britain. Many of the recipes are complicated or contain ingredients unfamiliar to American palates. For instance, I would never make Rabbit Lasagna or Nettles on Toast. There were many recipes that sounded really good, and the two that I cooked, Fillet of Beef with Basil and Lemon Courgettes and Risotto with Mushrooms were delicious. I will try a few of the more complicated recipe. Thanks to NetGalley for an advance copy of this book.

  29. 5 out of 5

    Karina

    Mouth-watering recipes from famous ( and not so famous) British chefs and food lovers, both classic and original. Beautiful photographs, clearly explained. An absolute winner.

  30. 4 out of 5

    Michelle

    I received a copy of this book via NetGalley. This book is fantastic! Not only is it filled with mouthwatering recipes, the information about the chefs and food writers who provided those recipes is also extremely interesting. The book itself is beautiful (and enormous) and its one that you really need to leave out in a prominent position to peruse and drool over. This is not a book to hide in a cupboard. * I made the Spanish chicken with chorizo recipe for dinner a couple of nights ago. Delish!

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