Synopses & Reviews
From Steak and Kidney Pie and Lancashire Hotpot to Coq Au Vin and Luxury Fish Piea collection of delicious recipes for the ultimate comfort food Delicious, slow-cooked ingredients simmering in the cooking pot or inside a homemade pastry crust are among life's greatest simple pleasures, and all the recipes in this collection can be made with inexpensive cuts of meat and added to with seasonal ingredients or whatever is on hand. This selection of quality recipes will please every palate, and includes meals based on beef, veal, lamb, pork, chicken, game, fish, and vegetables. From Lamb Casserole and Chicken Pie to Irish Stew with Dumplings, these entrees are economical, simple to make, and can be thrown together in minutes, making a filling and nutritious meal that can be left to cook gently throughout the day. Includes a conversion chart.
Review
"a marvelous collection."TucsconCitizen.com
Review
"Recommended for cooks who enjoy rustic, historical recipes." —Library Journal
Synopsis
Chicken in Red Wine, Lamb Meatballs, Potatoes Roast in Cream and Herbs—a collection of delicious recipes for ultimate comfort foods
A hearty collection of the traditional favorite pies, stews, and one-pot meals, from Steak and Kidney Pie and Bolton Hotpot to Chicken & Leek Pie and Sausage & Lentil Stew. Recipes are included for beef and veal, lamb, pork, chicken, game, fish and vegetables, as well as dumplings, pastry, and other must-have accompaniments. Ingredients can be swapped, altered, or added to make quick and easy nourishing meals for friends and family. Recipes include dual measurements.
About the Author
Laura Mason is a food historian, a coordinator of the Slow Food movement, and the author of several cookbooks, including The National Trust Farmhouse Cookbook and Sugar-Plums and Sherbets.