This updated edition was published by Quadrille in 2012 – testament to the book’s cult status (it was even name-checked in David Nicholls’ novel Starter for Ten) and to the enduring popularity of minced (ground) meat. Everyone needs a good mince recipe or half-dozen, and Dimbleby’s dishes include old favorites (Meatloaf with Blue Cheese, Chilli Con Carne) as well as sophisticated takes on Moussaka and Mongolian Manti.
The use of mince in many of the most recognisable dishes of the world is a testament to its versatility. This book provides a unique and mouth-watering collection of traditional, original and often very unusual, recipes using mince.
