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Author: Glyn Hughes
Publisher: Lulu.com
ISBN: 0244029636
Category : Diet
Languages : en
Pages : 296
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Book Description
Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
Author: Glyn Hughes
Publisher: Lulu.com
ISBN: 0244029636
Category : Diet
Languages : en
Pages : 296
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Book Description
Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
Author: Dorothy Hartley
Publisher: Hachette UK
ISBN: 0349401772
Category : Cooking
Languages : en
Pages : 684
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Book Description
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Author: Glyn Hughes
Publisher:
ISBN: 9780244090845
Category :
Languages : en
Pages : 170
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Book Description
The Essential pocket edition of lost foods and forgotten treats from Glyn Hughes' Foods of England project. More than three hundred traditional English receipts (yes, 'receipt', 'recipe' is French)
Author: Elizabeth Martyn
Publisher: Random House (UK)
ISBN:
Category : Business & Economics
Languages : en
Pages : 328
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Book Description
"Introducing cooking from all over the British Isles, this book contains over 400 recipes and concentrates on recipes that make the best use of British produce. The book explains local ingredients and lists annual food fairs and festivals, as well as listing the recipes." -- Amazon.de viewed August 31, 2020.
Author: Clarissa Dickson Wright
Publisher: Random House
ISBN: 1448107458
Category : Cooking
Languages : en
Pages : 528
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Book Description
In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
Author: Marwood Yeatman
Publisher:
ISBN: 9780091913977
Category : British
Languages : en
Pages : 0
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Book Description
The map of England bears names which used to resonate through kitchens in the land- Colchester, Cheddar, Hereford, Swaledale, Bath, Lincoln, York, Wensleydale - the list goes on. England has more breeds of livestock, fruit cultivars and vegetable seeds to its credit than any other country in the world. Sussex, for example, was known for its cockles, herrings, truffles, seakale, cabbage, alongside its middlehorn beef, Southdown mutton and Tipper beer. We tend to think that our native food has disappeared off the map completely - and in some cases it is undoubtedly endangered. But Marwood Yeatman shines a light on what remains, and highlights what could endure. His quest to find the 'last food' in England leads to his discovery of the last domestic faggot oven in use; the undertaker-cum-butcher who roasts his own oxen; the fisherman who regularly takes his life in his hands to catch oysters; green top milk being made deep in the forest; crayfish facing extinction; four types of English butter. This book is a wonderful voyage of discovery - an invitation to cook without recipes, travel without guides, and find history without museums. Take time to read about our fertile food heritage and the map of England will never look the same again.
Author: Stephen Mennell
Publisher: University of Illinois Press
ISBN: 9780252064906
Category : Cooking
Languages : en
Pages : 412
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Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Author: Raymond Blanc
Publisher: Headline Home
ISBN: 1472267575
Category : Nature
Languages : en
Pages : 384
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Book Description
Now with added material about the gardens at Le Manoir. 'Blanc set about the most thorough apple-tasting and cooking project I have heard of . . . [The Lost Orchard] condenses the highlights, his love letters to the forgotten apple breeds.' The Times 'I began to dream about an orchard filled with thousands of fruit trees... Today we have an orchard with over 150 ancient varieties of apple. Each one has its heritage in a village or a county that used to thrive on that particular variety. They tell the story not only of what we have lost in Britain but also what we could regain.' Over the past eleven years, Raymond Blanc has planted an orchard of 2,500 trees in the grounds of his hotel-restaurant in Oxfordshire. Yielding about 30 tonnes of fruit for his kitchen each year, it is full of ancient and forgotten varieties of British apples and pears, along with walnut trees, quince, medlars, apricots, nectarines, peaches, plums, damsons and cherries. A further 600 heritage fruit trees have been added from Raymond's home region of Franche-Comté in France. The Lost Orchard is a love letter to each of these varieties, complete with beautiful black and white drawings, photographs of Belmond Le Manoir and fascinating information and anecdotes about each fruit, along with recipes and stories.
Author: Ina Lipkowitz
Publisher: Macmillan
ISBN: 9781429987394
Category : Cooking
Languages : en
Pages : 304
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Book Description
You may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultures alive and well from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione." But the words for our most basic foodstuffs -- bread, meat, milk, leek, and apple -- are still rooted in Old English and Words to Eat By reveals how exceptional these words and our associations with the foods are. As Lipkowitz says, "the resulting stories will make readers reconsider their appetites, the foods they eat, and the words they use to describe what they want for dinner, whether that dinner is cooked at home or ordered from the pages of a menu." Contagious with information, this remarkable book pulls profound insights out of simple phenomena, offering an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.
Author: Andrew Jackson O'Shaughnessy
Publisher: Yale University Press
ISBN: 0300195249
Category : History
Languages : en
Pages : 876
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Book Description
Questioning popular belief, a historian and re-examines what exactly led to the British Empire’s loss of the American Revolution. The loss of America was an unexpected defeat for the powerful British Empire. Common wisdom has held that incompetent military commanders and political leaders in Britain must have been to blame, but were they? This intriguing book makes a different argument. Weaving together the personal stories of ten prominent men who directed the British dimension of the war, historian Andrew O’Shaughnessy dispels the incompetence myth and uncovers the real reasons that rebellious colonials were able to achieve their surprising victory. In interlinked biographical chapters, the author follows the course of the war from the perspectives of King George III, Prime Minister Lord North, military leaders including General Burgoyne, the Earl of Sandwich, and others who, for the most part, led ably and even brilliantly. Victories were frequent, and in fact the British conquered every American city at some stage of the Revolutionary War. Yet roiling political complexities at home, combined with the fervency of the fighting Americans, proved fatal to the British war effort. The book concludes with a penetrating assessment of the years after Yorktown, when the British achieved victories against the French and Spanish, thereby keeping intact what remained of the British Empire. “A remarkable book about an important but curiously underappreciated subject: the British side of the American Revolution. With meticulous scholarship and an eloquent writing style, O'Shaughnessy gives us a fresh and compelling view of a critical aspect of the struggle that changed the world.”—Jon Meacham, author of Thomas Jefferson: The Art of Power
