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The BBC led the world in producing television cooking shows until the advent of U.S. cable stations devoted solely to gastronomic art. Whether British fascination with eating is because of or in spite of the state of British cooking is a moot question. Nevertheless, BBC food programming, which first introduced Mediterranean and other "foreign" tastes to Britain's palate, has come full circle and has now sparked a revival of classic British cooking arts. Gary Rhodes' latest series for the BBC, seen in parts of the U.S. on PBS, transforms heavy, dull British dishes into New Classics. Commencing with archetypes such as Scotch Eggs, Shepherd's Pie, Steak and Kidney Pie, Jam Roly-Poly, and Scones, he adapts them to twenty-first-century tastes and modern kitchens. Dedicated British diners may even sample a simplified haggis, which Rhodes recommends topped with a curry sauce. Recipes are easy to follow, and color photographs make cooking them almost irresistible. Mark Knoblauch
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