While English cooking sometimes has a reputation equal to that of an American's ability to learn foreign languages, modern British cooking is quickly changing popular perception. It reflects the diversity of London and stands up to the best restaurants in the world - no matter what the French may still think.
As a cook, your best approach is to focus on all the marvellous new tastes and new ingredients available and not on the few ingredients that can't be easily or inexpensively obtained, no matter how dependent you were on them for your acclaim-winning dishes at home.
The place to start is to purchase any one of the excellent British cookbooks, such as Delia Smith's Cookery Course, Mary Berry's Complete Cookbook or Leith's Cookery Bible for a basic kitchen reference. Elizabeth David is an English favourite providing an excellent education in French and Mediterranean food. Mosimann's World or the River Cafe Cookbook are written by some of the leading modern British chefs.
To get the full benefit of what you are reading, and for the pure enjoyment of learning the language of the London kitchen, click on our Food Glossary.
Focus on all the marvelous new ingredients available, and not on the few that can't be easly obtained, no matter how dependent you were on them for your acclaim-winning dishes at home.
