Sixteen of our nation's favourite cooks celebrate more sensational British produce in this exceptional recipe book...
THE GREAT BRITISH FOOD REVIVAL returns this autumn with sixteen of the nation's favourite cooks creating recipes to save the best of our local produce.
Gary Rhodes champions the cherry, Valentine Warner dives deep for shellfish in Wales, Antonio Carluccio celebrates the humble yet delicious beetroot; Jason Atherton savours cabbage; Raymond Blanc creates magical dishes with plums; Ainsley Harriott pops some garden peas; Mary Berry delights with British herbs, Gregg Wallace gets stuck into rhubarb; Michel Roux Jr. plumps for pears; Clarrissa Dickson Wright enjoys garlic; Yotam Ottolenghi discovers British walnuts; John Torode reveals rare breed beefs; James Martin explores eggs and Richard Corrigan fishes for abundant and delicious mackerel.
With more celebrity chefs to be added to this incredible list, THE GREAT BRITISH FOOD REVIVAL II will become the definitive collection of recipes that combine our exceptional local produce with modern flair and creative genius. Rediscover the jewels of our great food heritage with the best of our cooking talent.
Great British Food Revival: The Revolution Continues brings together 16 of the country's finest chefs to suggest the British ingredients they think we should use more often... It again shows that the simplest of ingredients can help create the most delicious dish - THE WEEKLY NEWS
This collection of recipes includes some of the biggest names in cookery today. THE GREAT BRITISH FOOD REVIVAL II will feature recipes from cooks including Yotam Ottolenghi, Raymond Blanc, Gregg Wallace, Michel Roux Jr., John Torode, Gary Rhodes, Valentine Warner, Antonio Carluccio, Jason Atherton, Ainsley Harriott, Mary Berry, Richard Corrigan and Clarissa Dickson Wright. There will also be recipes from new food writing talent Blanche Vaughan.