Founded in 1707, Fortnum & Mason have been a top-notch provisioner from the start, surprising then to find out that they were the very first British retailer to sell Heinz baked beans - a novelty product in 1886. It is this breadth of experience, their championing of fine food and their taste for innovation and change that can be found in this new cookbook. It is a celebration of Modern British cuisine that looks back to the best ingredients and recipes of the past, updating others with new flavours with many new recipes reflecting the latest trends and food ideas. ~ Sue Baker
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 will do 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 Fortnum & Mason's Cook Book will shine a light on the history of the best British cuisine, with delicious, contemporary Modern British dishes.
Tom Parker Bowles is an award-winning food writer. He writes a weekly column for the Mail on Sunday and is Food Editor for Esquire. His first cookbook, Let's Eat, was published to critical acclaim in 2012, and he is also author of Full English (2009), which won The Guild of Food Writers' Award for Work on British Food, as well as The Year of Eating Dangerously (2007) and E is for Eating - an Alphabet of Greed (2004). He lives in London with his wife and two children.
