From the Tables of Britain

Exploring Exciting English Cuisine in 250 Recipes

Nonfiction, Food & Drink, International, European, British & Scottish
Cover of the book From the Tables of Britain by Elisabeth Lambert Ortiz, M. Evans & Company
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Author: Elisabeth Lambert Ortiz ISBN: 9781590774953
Publisher: M. Evans & Company Publication: January 15, 1986
Imprint: M. Evans & Company Language: English
Author: Elisabeth Lambert Ortiz
ISBN: 9781590774953
Publisher: M. Evans & Company
Publication: January 15, 1986
Imprint: M. Evans & Company
Language: English

Over the past thirty years Britain's food scene has undergone a food revolution of sorts. Elisabeth Lambert Ortiz, whose Mexican and Caribbean cookbooks are considered classics, portrays the beginning of Britain's culinary renaissance across 250 intuitive and delicious recipes in this vintage cookbook.

After two years of tracing this revolution through the elegant country inns, chic city restaurants, stately hotels, and local pubs of her homeland, Ortiz gained the confidence of their expert chefs and persuaded them to share their best recipes with her, translating them into formulas designed for the home kitchen.

These recipes are lighter and more colorful, borrowing from a variety of cuisines as well as adapting old favorites. They take full advantage of modern kitchen technology and a greater variety of ingredients available. They run the gamut from soups to desserts, with appetizers, salads, fish, meats, game, and poultry in between. Each of these recipes is written in Ortiz's trademark style—clear, concise, and easy-to-follow. They are delicious and enticing, and truly reflect the exciting revolution in Britain's native cuisine.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Over the past thirty years Britain's food scene has undergone a food revolution of sorts. Elisabeth Lambert Ortiz, whose Mexican and Caribbean cookbooks are considered classics, portrays the beginning of Britain's culinary renaissance across 250 intuitive and delicious recipes in this vintage cookbook.

After two years of tracing this revolution through the elegant country inns, chic city restaurants, stately hotels, and local pubs of her homeland, Ortiz gained the confidence of their expert chefs and persuaded them to share their best recipes with her, translating them into formulas designed for the home kitchen.

These recipes are lighter and more colorful, borrowing from a variety of cuisines as well as adapting old favorites. They take full advantage of modern kitchen technology and a greater variety of ingredients available. They run the gamut from soups to desserts, with appetizers, salads, fish, meats, game, and poultry in between. Each of these recipes is written in Ortiz's trademark style—clear, concise, and easy-to-follow. They are delicious and enticing, and truly reflect the exciting revolution in Britain's native cuisine.

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