A Taste of Excellence — Recipes from the Best of British Chefs - Elisabeth Lambert OrtizCollins, 1987, Hardback in Dust Wrapper.
Condition: Very Good — in Very Good Dust Wrapper. Dust wrapper very slightly rubbed at the edges. Price Clipped.
From the cover: “British cooking — once much-maligned — is in the throes of a ‘profound revolution’. A new style, a new mood has asserted itself, heralded by the excellent cooking prepared in small, elegant country house hotels and innovative restaurants across Britain. Elisabeth Lambert Ortiz has spent a considerable time touring Britain and meeting these bright young chefs who are doing so much for the reputation of British cooking. The result is an original book of superb recipes largely based on healthy eating, making the most of fresh, seasonal and locally available ingredients. The recipes reflect the regional specialities of each area as well as the favourites of more traditional cuisine. The 83 chefs featured have contributed over 230 recipes. Every recipe can be readily prepared and cooked in the home. Suitable accompaniments are suggested for most dishes, and the recipes are complemented, where appropriate, by wine suggestions from wine expert Michael Harris, of The Bell Inn, Aston Clinton. From Raymond Blanc, of the acclaimed Manoir aux Quat’ Saisons in Oxfordshire, there is a Sweet Red Pepper Mousse with Fresh Tomato Puree; Chris Oakes, now chef-patron at Oakes restaurant in Stroud, gives a delicious recipe for Baked Fillets of Striped Bass with Chive and Lemon Sauce; and John Evans, of Meadowsweet Hotel in North Wales, has devised the equally delicious Rum and Brandy Mousse. These are exciting times for British chefs and those who enjoy their food, as the recipes in this book undoubtedly prove.”
Size: 9½" x 6¼". Blue boards with Silver titling to the Spine. 240 pages.