From Publishers Weekly
Following a recent trend, this attractive, cleverly-photographed recipe collection is dedicated to seasonality, organic ingredients and simple home cooking. What distinguishes it is its author's British accent; the co-founder of an English catering company, Abel's takes on Heekerbeeker Kedgeree and The One and Only Traditional Cornish Pasty look and taste like a weekend in Brighton. Other recipes show off New British Cooking at its most cosmopolitan: Venison Saltimbocca is a novel twist on an Italian classic, while Lemon Sole with Wine, Toasted Almonds and Capers exposes the Brits' deep connection to France. India also proves influential, in treats like Bombayed Jersey Royals, a snappy potato dish, or Calcutta Lamb Burgers with Radish and Yogurt Salad, a loving tribute to two former British colonies. There aren't as many desserts as one might expect-after all, Brits are known for their "puddings"-but the few included, such as Mulled Wine, Pears and Clementines with Dark Chocolate Shavings, are all winners. Divided by seasons, the text is generally easy to follow but hasn't been Americanized; certain British food terms ("broad beans," "courgettes," vanilla "swede" puree) may cause confusion.
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'A kitchen essential' - Country Living magazine 'Keith Abel writes passionately about eating seasonally but with an admirable lack of ponciness.' - The London Paper 'An exquisitely designed book.' - The Book Magazine 'Packed with inspirational recipes...filled with idyllic images of the coutryside, this makes you want to live the good life.' - She Magazine 'This inspiring, down-to-earth recipe book will entice you into the kitchen.' - Easy Living Magazine 'Crammed with tasty, mouth-watering recipes celebrating the joy of quality ingredients, enjoyed in season, at their best.' - Organic Life Magazine
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