The Cook Book
The Cook Book by Tom Parker Bowles, published by HarperCollins Publishers Limited on May 2, 2017, is a comprehensive exploration of British cuisine. This 304-page edition presents a blend of superb recipes and expert advice on ingredients, reflecting the rich history of Fortnum & Mason, a renowned British institution. The book appeals to both modern readers and cooks, showcasing a variety of contemporary dishes while honoring the store’s illustrious past.
Readers will find a collection that emphasizes the evolution of British cooking, featuring regional and ethnic influences alongside entertaining tips. The Cook Book highlights individual chefs and restaurants, offering insights into courses and dishes that have shaped British culinary traditions. This edition serves as both a practical guide and a historical narrative, making it a valuable addition to any culinary library.
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Sunday Times Bestseller
It’s a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.
Fortnum & Mason is a constantly evolving, hugely successful modern enterprise, one that respects its magnificent history while looking forward into the 21st century. The first Fortnum & Mason’s cook book does the same, appealing to the modern reader and cook, whilst never forgetting the past.
A contemporary, accessible recipe book that combines superb recipes and expert advice on ingredients, The Cook Book: Fortnum & Mason shines a light on the history of the best British cuisine, with delicious, contemporary Modern British dishes.
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