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The food and culinary history of Britain with 200 regional recipes and 800 evocative photographs.
A classic kitchen reference to a classic cuisine: the perfect introduction to the traditional country dishes of the British Isles, with a wonderful collection of 360 recipes that make the most of natural produce, simple flavors and comfort eating.
Sample the best of British with this one-stop guide to traditional British fare. Pies, roasts, casseroles, and teatime treats--all the old favorites are here. Take inspiration from Soups, Appetizers, and Snacks, and make a Leek and Potato Soup to warm you up on a cold winter's day. Tuck into an authentic Fish Supper from the Fish chapter or create a hearty entree from Poultry and Game. For an unbeatable Meat dinner, devote some time to making Rolled Pork Roast. No wholesome meal would be complete without something On the Side, such as crunchy Roast Potatoes or Yorkshire Puddings. End your authentic dinner with a comforting Bread and Butter Pudding from the Desserts chapter. Then for Teatime--the epitome of British culinary tradition--make some Scones with Clotted Cream and Strawberry Jam.*Simple recipes for classic British comfort food-a style of foood that's definitely back in fashion.*Includes recipes for Pantry essentials, such as Plum Chutney and Lemon Curd.
From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. 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 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders 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. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess 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 several books on food.
Classic British Cooking is a collection of our very best national and regional dishes. With over 300 recipes, it includes both timeless favourites and forgotten gems. It covers everything from soups and fish dishes to sauces and sides, from vegetable and meat courses to puddings, breads and jams. Try delicious recipes for potted crab, slow-roasted pork belly, steamed ginger pudding and damson ice cream. Make the most of seasonal British produce with tasty chutneys and syllabubs. Bake a delicious piece of history with a Fidget Pie or Whittingham Button biscuits. Throughout, the author uncovers the fascinating history behind many dishes, from the Indian-influenced Kedgeree to the humble but delicious Toad in the Hole. Discover how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favourites. Both practical and inspirational, this is a celebration of the best of British cooking past and present. This book was previously published as The National Trust Complete Traditional Recipe Book.
Having grown up in his parents’ gastropub, Jamie Oliver has always had a special place in his heart for British cooking. And in recent years there’s been an exciting revolution in the British food world in general. English chefs, producers, and artisans are retracing old recipes, rediscovering quality ingredients, and focusing on simplicity and quality. Jamie celebrates the best of the old and new (including classic British immigrant food) in his first cookbook focused on England. Here are over 130 great, easy-to-prepare recipes, ranging from salads—Heavenly Salmon and Epic Roast Chicken; to puddings—Rhubarb and Rice Pudding and Citrus Cheesecake Pots; to Sunday lunch—Guinness Lamb Shanks and Roast Quail Skewers; and, of course, the crumbliest scones. America has already fallen for the new British gastropub cooking, with popular restaurants by chefs such as April Bloomfield of The Spotted Pig and the John Dory. Now Jamie shows how to make the same delicious food at home. This is definitely not your grandmother’s mushy peas!
Traces the history of British cuisine, exploring the factors that have influenced and changed eating in Britain, describing the rich variety of foods that define British cuisine, and recounting various culinary traditions.
This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Opening with a fascinating introduction to the rich culinary history, culture and traditions of the British people, this book provides an insight into some of the best ingredients and dishes on offer.