- Traditional British recipes using new, lighter ingredients
- A complete guide to country recipes using the best seasonal ingredients
- Written by knowledgeable caterers and successful restaurant owners
The authors of this book have adapted tried and tested favorites by using new and lighter ingredients. Recipes are arranged by season and include everything from picnics, informal parties, and light lunches to grand dinner parties.
Dishes include many that can be prepared in advance and some delicious vegetarian recipes. All reflect the life and traditions of the countryside and are designed to minimize time spent in the kitchen. The approach is informal, the recipes easy to prepare, and the food immensely appealing.
About the Author:
From the age of 6, Angela Rawson followed in the footsteps of her great aunt Iris Syrett, who founded the Tante Marie Cordon Bleu School of Cookery in Woking, England. Nikki Rowan Kedge joined Angela Rawson to run the hugely successful restaurant and cooking school Loaves and Fishes.