This classic British cookbook, newly updated and redesigned for 2010, contains a wealth of tempting traditional recipes. Choose from time-honoured family favourites such as Toad in the Hole or Rice Pudding, or discover local gems from around the country such as Stargazey Pie from Cornwall or Singin' Hinnies from Northumberland. As well as the conventional cooking method, instructions are given for each recipe to be cooked on an Aga. The book also explores the history behind some of the key dishes in British cooking, from 14th-century Macaroni Cheese to 19th-century Mulligatawny Soup, and the introductions to each chapter provide a fascinating account of our culinary tradititions and influences. Sarah Edington's research has uncovered long-forgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by: soups; fish dishes; meat dishes; vegetables and side dishes; hot puddings; cold puddings; breads, teabreads and scones; jams and preserves; drinks and confectionery.
Review
"Anyone interested in British regional cooking could do no better than this well-rounded volume. Treasures include Herring Fried in Oatmeal, a briny, crispy Scottish breakfast dish, perfect with buttered potatoes. Vegetable and Nut Greate Pye, which dates from the Middle Ages, is a hearty vegetarian dish stuffed with mushrooms, nuts, dates and spices. The British are known for comforting desserts, and food writer Edington wisely devotes several chapters to them. A few of the best come from famed English universities: Eton Mess or Clare College Mush is a strawberry-flavored cream kicked up with Kirsch, and Trinity Pudding, a crème brulee-style dessert, is a showcase for delicious British dairy. Other recipes showcase the multi-ethnic side of British traditions: Mulligatawny Soup hails from Kerala, India, but the version here is much less spicy than the native one; Almondines descend from French cookies, here made dense with mashed potatoes..." Publishers Weekly
Author Biography
General Editor Sarah Edington is the author of many books on food. She was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. As well as writing about food she specializes in tours of historic kitchens.
