Average Reviews:
(More customer reviews)I have found that British food - especially the traditional foods that have stood the test of time - have much more to offer than the blanket dismissal of them would suggest. Have you ever had a well-made "Toad-In-The-Hole?" or a great "Sherry Trifle?" How about a nice Pork Pie or Eel Stew. Well, done right, these dishes can change the way you think about British food and British food traditions. Not sure, start with something foolproof like Kedgeree - really just rice, smoked haddock, hard-boiled eggs and spices. Great for breakfast, lunch or dinner! And quite a treat! Some cookbook features include: Nice pictures and quite a few of them. A crazy 70's font that seems to be just right for the subject. Comprehensive collection of recipes covering every "discipline" from soups and meat dishes to hot and cold puddings to drinks and confectionery. Some quick and interesting historical context is thrown in for those who require and enjoy it. Perfect for the anglophile or international cook in your household.
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Product Description:
Providing a source of the best of traditional British cooking, these recipes range from starters to puddings, featuring Medieval Braised Rabbit with Prunes, treats such as Apple Hat and College Pudding, and delicate desserts like Damson Snow and Marbled Rose Cream. Though the emphasis is on the practical, historical background is also included for some of the key dishes within the book-from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century mulligatawny soup (derived from Southern India). The National Trust has researched the archives to find an authentic but delicious taste of history.
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