A01=Elisabeth Lambert Ortiz
Author_Elisabeth Lambert Ortiz
butterscotch pudding
Category=WBN
chicken livers
cock-a-leekie
collops
crayfish
duck
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
grouse
hare
juniper berry
lamb
monkfish
mussels
noisette
pheasant
quail
quail eggs
rabbit
salmon
scallops
sole
sorrel
stilton
sweetbreads
tarragon
terrine
turbot
veal
venison
watercress
Product details
- ISBN 9781590774946
- Weight: 454g
- Dimensions: 152 x 229mm
- Publication Date: 15 Jan 1986
- Publisher: Rowman & Littlefield
- Publication City/Country: US
- Product Form: Paperback
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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.
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.
Elisabeth Lambert Ortiz is the author of the prize-winning The Complete Book of Mexican Cooking and other ethnic cookbooks. She traveled all over the world with her husband, researching cookbooks while he worked as a diplomat for the U.N.
