From the Tables of Britain

Exploring Exciting English Cuisine in 250 Recipes

Elisabeth Lambert Ortiz - Foreword by Anton Mosimann

Over the past thirty years Britain's food scene has undergone a food revolution of sorts. Elisabeth Lambert Ortiz, whose Mexican and Caribbean cookbooks are considered classics, portrays the beginning of Britain's culinary renaissance across 250 intuitive and delicious recipes in this vintage cookbook.

After two years of tracing this revolution through the elegant country inns, chic city restaurants, stately hotels, and local pubs of her homeland, Ortiz gained the confidence of their expert chefs and persuaded them to share their best recipes with her, translating them into formulas designed for the home kitchen.

These recipes are lighter and more colorful, borrowing from a variety of cuisines as well as adapting old favorites. They take full advantage of modern kitchen technology and a greater variety of ingredients available. They run the gamut from soups to desserts, with appetizers, salads, fish, meats, game, and poultry in between. Each of these recipes is written in Ortiz's trademark style—clear, concise, and easy-to-follow. They are delicious and enticing, and truly reflect the exciting revolution in Britain's native cuisine.

M. Evans & Company

Pages: 336 • Trim: 6 x 9

978-1-59077-494-6 • Paperback • January 1986 • $19.95 • (£14.99)

978-1-59077-495-3 • eBook • January 1986 • $9.99 • (£7.99)

Subjects: Cooking / Regional & Ethnic / English, Scottish & Welsh, Cooking / General, Cooking / Regional & Ethnic / General

From the Tables of Britain

Exploring Exciting English Cuisine in 250 Recipes

Paperback

eBook

Summary

Over the past thirty years Britain's food scene has undergone a food revolution of sorts. Elisabeth Lambert Ortiz, whose Mexican and Caribbean cookbooks are considered classics, portrays the beginning of Britain's culinary renaissance across 250 intuitive and delicious recipes in this vintage cookbook.

After two years of tracing this revolution through the elegant country inns, chic city restaurants, stately hotels, and local pubs of her homeland, Ortiz gained the confidence of their expert chefs and persuaded them to share their best recipes with her, translating them into formulas designed for the home kitchen.

These recipes are lighter and more colorful, borrowing from a variety of cuisines as well as adapting old favorites. They take full advantage of modern kitchen technology and a greater variety of ingredients available. They run the gamut from soups to desserts, with appetizers, salads, fish, meats, game, and poultry in between. Each of these recipes is written in Ortiz's trademark style—clear, concise, and easy-to-follow. They are delicious and enticing, and truly reflect the exciting revolution in Britain's native cuisine.

Details

M. Evans & Company

Pages: 336 • Trim: 6 x 9

978-1-59077-494-6 • Paperback • January 1986 • $19.95 • (£14.99)

978-1-59077-495-3 • eBook • January 1986 • $9.99 • (£7.99)

Subjects: Cooking / Regional & Ethnic / English, Scottish & Welsh, Cooking / General, Cooking / Regional & Ethnic / General

Author

Elisabeth Lambert Ortiz is the author of the prize-winning The Complete Book of Mexican Cooking and other ethnic cookbooks. She traveled all over the world with her husband, researching cookbooks while he worked as a diplomat for the U.N.

Table of Contents

Foreword
Introduction
1. Basic Recipes
2. Appetizers
3. Soups
4. Fish and Shellfish
5. Vegetables and Salads
6. Poultry and Feathered Game
7. Meats and Furred Game
8. Desserts
Index

Reviews

Elisabeth Ortiz has chosen some of the more delicious, as well as some of the lesser known delights of this historical Latin cuisine...a book of delicious variation on what is really a little known theme.

— James Beard

A great book for adventurous cooks.
— The New York Times

From the Tables of Britain

Exploring Exciting English Cuisine in 250 Recipes

Elisabeth Lambert Ortiz - Foreword by Anton Mosimann

From the Tables of Britain

Exploring Exciting English Cuisine in 250 Recipes

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