Next to the hustle and bustle of London's St Pancras station, The Gilbert Scott, Marcus Wareing's latest venture, is one of the hottest restaurants in town. Situated in the recently restored architectural gem that is the Renaissance Hotel, critics and food lovers alike have flocked to this stunning new brasserie and bar. The aim of the menu is simple: to pay tribute to the historic charm of the building with rediscovered and re-imagined traditional British classics. With stunning photography throughout, this book allows you to celebrate these recipes at home, be it for brunch, lunch, a weekend feast, an afternoon baking or a terrific cocktail to ease you into your meal. Above all, it is a glorious tribute to some of Britain's greatest traditional dishes.

Traces the history of British cuisine, exploring the factors that have influenced and changed eating in Britain, describing the rich variety of foods that define British cuisine, and recounting various culinary traditions.

In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking.

The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes – because they *really* work, tasting just like your curryhouse favourites. For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won't find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.

The aim of this text is to provide an authoritative reference for information on food and nutrition for the family. Whether the reader would like information on food allergies, weight loss, food sources or food production, the answers can be found in this book, along with recipes to suit all diets. The text presents research on all aspects of food and health and provides advice on topical food scares and food-related issues such as GM foods. Over 80 ailments are discussed in relation to food cause and food cure with suggested dietary change. The 100 recipes included are all cross-referenced to suit every sort of diet and 65 pages of charts detail the nutritional content of over 350 ingredients including the superfoods.

Celebrity television chefs like Jamie Oliver and culinary stars like Hugh Fearnely-Wittingstall have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic. In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington. The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

The king of beautiful pub food has collected all of his best ideas into this proper cookbook, ready to warm the world on a grey day and restore the nation's good mood. Tom Kerridge's idea of food heaven isn't fussy gastronomy; it's proper 'man food' with Michelin star magic, including breakfasts that keep you smiling for the whole day, indulgent long lunches, teatime temptations, seasonal snacks and heart-warming suppers. In this cookbook Tom proves that everyone can make proper pub food, and the only place he wants to see a foam is on the head of a pint of beer! Over 100 recipes reveal his secrets for making real food truly amazing, including perfected dishes from his childhood and special treats he serves at his own one-of-a-kind pub. These recipes are simply the best version you'll ever have of the dishes everyone loves the most. This fantastic feel-good cookbook is the official accompaniment to Tom Kerridge's Proper Pub Food TV show, featuring all the recipes from the six episodes and many, many more. With excellent photography from Cristian Barnett.

This edition of Leith's Cookery Bible is the ultimate reference book & practical manual for everyone from the unskilled novice to the experienced professional. It contains everything anyone could ever need or wish to know in the kitchen.

A delightfully wacky, delicious, irresistible and witty collection of British classics with a twist and a turn, all based around the premise that food should fun for all and that flavour is the key to having a great time at the table. Cow Pie – re-named and re-worked as Reindeer Pie at Christmas with Reindeer horns poking out through the pastry crust in place of the usual Desperate Dan cow horns – sits alongside retro favourites such as Chicken Kiev (Turkey Kiev at Christmas) and a wealth of wittily conceived, much-loved British stand-bys, beautifully realised through great photography that pushes the boundaries of expectation. Modern British Food is intended to be the ultimate fun cookery book, great to give and great to receive. A cookery book to make you smile and to make you hungry.