Synopses & Reviews
Britain's culinary heritage has been shaped by its island geography, temperate climate and history of invasion and conquest. A wealth of natural ingredients and fertile farming land has meant a bountiful supply of meat, fish, fruit and vegetables, enlivened by the historical adoption of ingredients introduced from the Americas, Europe and Asia. This stunning book begins with an introduction detailing the historical background of cooking and eating in Britain, featuring regional differences, local specialties, festivals, feast days and folk customs. There is also a visual directory of classic ingredients. The recipes that follow bring together the best of traditional British cooking. Just a sample of the many highlights include breakfasts of porridge, bacon and eggs, or jugged kippers; lunchtime soups, quiches and pasties; tea-time favorites such as cucumber sandwiches and Victoria sponge; and hearty dining highlights like steak and oyster pie, braised sausages with onions, and herrings in oatmeal.
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.