Modern British Food: Recipes from Parlour

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. Read more Continue reading Read less ABOUT THE AUTHOR
Jesse Dunford Wood is considered an expert on British Food. He has worked with top chefs including Michael Caines, Charlie Trotter, Rowley Leigh and Mark Hix. In 2007 he teamed up with Oliver Peyton to set up The National Dining Rooms at the National Gallery where he received rave reviews and helped them win Time Out Award for Best British Restaurant.

He is now the owner and chef of Parlour, Kensal Green. He has appeared on Celebrity MasterChef and BBC Truth About Food.

@dunfordwood / @ParlourUK

--This text refers to the hardcover edition. Read more Continue reading Read less