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Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
The famous Staffordshire oatcake is nothing less than a local food hero. Throughout the Potteries, and even beyond, it has achieved iconic status, with more than forty traditional oatcakemakers still in business. This book tells the history and social history of this unique, much-loved product.
Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.
_________________ Winner of the Guild of Food Writers General Cookbook Award 2020 _________________ 'A manual for living and a declaration of hope' – Nigella Lawson 'Beautiful, life-affirming memoir with recipes ... The most talented British debut writer in a generation' - Sunday Times 'Brave and moving ... as effective as a manual for life as it is as a kitchen companion' - Shamil Thakrar, co-founder of Dishoom _________________ There are lots of ways to start a story, but this one begins with a chicken. Because one night, Ella found herself lying on her kitchen floor, wondering if she would ever get up – and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive. Midnight Chicken is the story of Ella's life in a Tiny Flat, and the food she cooked there. From roast garlic and tomato soup to charred leek lasagne or burntbutter brownies, she shares recipes that are about people, about love, about the things that matter every day. This is a cookbook-of-stories to make you fall in love with the world again. With a new afterword about life after The Tiny Flat. _________________ 'An utter treat' - Dolly Alderton 'Divine. Utterly totally perfect' - Charly Cox 'Generous, honest and uplifting' - Diana Henry 'So thoughtfully and poetically written' - Josie Long 'She cooks like a dream and writes like an angel' - Sarah Phelps 'She has found a way to write not just about food itself but, more importantly, about the darkness for which cooking can be a partial remedy' - Bee Wilson _________________
The Kind Earth Cookbook is a plant-based journey of extraordinary culinary delight where you'll find energising breakfasts, delectable snacks, vibrant salads, nourishing dips, scrumptious vegan burgers, main meals that everyone will love, and desserts to delight your soul.
THE COUNTRY CHILD by ALISON UTTLEY - Originally published in 1931. CONTENTS I . DARK WOOD . . I1 . WINDYSTONHEA LL . I11 . IDOLS . . . . IV . SCHOO . L . . . V . SERVING-MEN . . V1 . THE CIRCU . S . . V11 . THE SECRE . T . . V111 . TREES . . . . IX . LANTERNLI GHT . . X . MOONLIGH . T . . XI . DECEMBER . . . XI1 . CHRISTMADSA Y . . XI11 . JANUARY . . . XIV . THE EASTERE GG . XV . SPRING . . . . XVI . THE THREE CHAMBERS XVII. THE GARDEN . . XVIII . THE OATCAKME AN . XIX . MOWING-TIME . . XX . THE HARVEST . . XXI . THE WAKE . S . . vii THE COUNTRY CHILD DARK WOOD THE DARK WOOD WAS GREEN AND gold, green where the oak trees stood crowded together with misshapen twisted trunks, red-gold where the great smooth beeches lifted their branching arms to the sky. In between jostled silver birches - olive - tinted fountains which never reached the light-black spruces with little pale candles on each tip, and nut trees smothered to the neck in dense bracken. he bracken was a forest in itself, a curving verdant flood of branches, transparent as water by the path, but thick, heavy, secret a foot or two away, where high ferny crests waved above the softly moving ferns, just as the beech tops flaunted above the rest of the wood. The rabbits which crept quietly in and out reared on their hind legs to see who was going by. They pricked their ears and stood erect, and then dropped silently on soft paws and disappeared into the close ranks of brown stems when they saw the child. . She walked along the rough path, casting fearful glances to right and left. She never ran, even in moments of greatest terror, when things seemed very near, for then They would know she was afraid and dose round her. Gossamer stretched across the way from nut bush to bracken frond, and clung to her cold cheeks. Spilt acorns and beech mast Iay thick on the ground, green and brown patterns in the upside-down red leaves which made a carpet. Heavy rains had swept the soil to the lower 1eveIs of the path, and laid bare the rock in many places. On a sandy patch she saw her own footprint, a little square toe and a horse-shoe where the iron heel had sunk. That was in the morning when all was fresh and fair. It cheered her to see the homely mark, and she stayed a moment to look at it, and replace her foot in it, as Robinson Crusoe might have done, A squirrel, rippling along a leafy bough, peered at her, and then, finding her so still, ran down the tree trunk and along the ground. Her step was strangely silent, and a close observer would have seen that she walked only on the soil between the stones of the footpath, stones of the earth itself, which had worn their way through the thin layer of grass. Her eyes and ears were as alert as those of a small wild animal as she slid through the shades in the depths of the wood...
Celebrity television chefs like Jamie Oliver and culinary stars like Hugh Fearnely-Wittingstall have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic. In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington. The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.
IT'S TIME TO TAKE CONTROL OF YOUR STORIES Stories have a unique power to immerse, delight, and educate. So why do some stories work and others fail? The 24 Laws of Storytelling distils the lessons learned from stories past and present into a practical handbook that you can use for any story you decide to write. This book will teach you the principles you need to immerse your audience, deliver immensely satisfying drama, and educate better than any textbook or lecture can. There's no need for any special tools, expensive writing software, or Hollywood contacts. You only need to learn from the successes and blunders of past stories. By extracting the timeless writing principles from master storytellers such as Christopher Nolan, Stephen King, Fyodor Dostoyevsky, George Lucas, Alfred Hitchcock, and many more, this unique work will provide a fascinating insight into the laws of storytelling and how to use them to create your own masterpieces.
The charming and joyful follow-up book from ‘the nation’s taster in chief,’ Felicity Cloake.