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Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. British menus - delicious reminders of the depth and breadth of Britain´s culinary heritage.

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The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like chicken pie, mackerel with sorrel sauce and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus-delicious reminders of the depth and breadth of Britain´s culinary heritage. The book blends these tradition-based reinventions, by some of the finest chefs in England, Scotland and Wales, with forgotten dishes of the past worthy of rediscovery.

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Colman Andrews is the recipient of eight James Beard awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of eight previous books on food, including Catalan Cuisine, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food and My Usual Table: A Life in Restaurants, a memoir. He lives in Connecticut.

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