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Author: Laura Mason
Publisher: Prospect Books (UK)
ISBN: 9781903018354
Category : Cooking, British
Languages : en
Pages : 0
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Book Description
This is a repertoire of raw materials (breeds of beef, apples, cobnuts), generic products (cheese, cream, whisky, bacon, buns, breads).
Author: Laura Mason
Publisher: Prospect Books (UK)
ISBN: 9781903018354
Category : Cooking, British
Languages : en
Pages : 0
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Book Description
This is a repertoire of raw materials (breeds of beef, apples, cobnuts), generic products (cheese, cream, whisky, bacon, buns, breads).
Author: Laura Mason
Publisher: HarperCollins UK
ISBN: 0007385927
Category : Cooking
Languages : en
Pages : 75
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Book Description
For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions.
Author: Pete Brown
Publisher: Penguin UK
ISBN: 1846149606
Category : Social Science
Languages : en
Pages : 272
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Book Description
A journey through British food, from the acclaimed author of The Apple Orchard In Britain, we have always had an awkward relationship with food. We've been told for so long that we are terrible cooks and yet when someone with a clipboard asks us what the best things are about being British, our traditional food and drink are more important than the monarchy and at least as significant as our landscape and national monuments in defining a collective notion of who we are. Taking nine archetypically British dishes - Pie and Peas, A Cheese Sandwich, Fish and Chips, Spag Bol, Devonshire Cream Tea, Curry, The Full English, The Sunday Roast and a Crumble with Custard - and enjoying them in their most typical settings, Pete Brown examines just how fundamental food is to our sense of identity, perhaps even our sense of pride, and the ways in which we understand our place in the world.
Author: Simon Majumdar
Publisher: John Murray
ISBN: 1848543530
Category : Cooking
Languages : en
Pages : 317
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Book Description
'Who are these people? Look at what they eat.' Simon Majumdar travels the country to find out what British food -- from Arbroath Smokies to Welsh rarebit to chicken tikka masala -- reveals about British identity. Exploring the history of British food, he celebrates the wealth of fare on offer today, and meets the people all over the country -- the farmers, the fishermen, the brewers, bakers and cheese makers -- who have given the British reason to love their food again. Join Simon as he becomes a judge at the Great British Pie Competition (where, to his sorrow, he ends up judging vegetarian pies), as he learns to make Balti with a true Brummie, hunts for grouse, and sees seaside rock being made in Blackpool. EATING FOR BRITAIN is an impassioned and hilarious journey into the meaning of eating British.
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: Jamie Oliver
Publisher: Hyperion
ISBN: 9781401324780
Category : Cooking
Languages : en
Pages : 0
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Book Description
Having grown up in his parents’ gastropub, Jamie Oliver has always had a special place in his heart for British cooking. And in recent years there’s been an exciting revolution in the British food world in general. English chefs, producers, and artisans are retracing old recipes, rediscovering quality ingredients, and focusing on simplicity and quality. Jamie celebrates the best of the old and new (including classic British immigrant food) in his first cookbook focused on England. Here are over 130 great, easy-to-prepare recipes, ranging from salads—Heavenly Salmon and Epic Roast Chicken; to puddings—Rhubarb and Rice Pudding and Citrus Cheesecake Pots; to Sunday lunch—Guinness Lamb Shanks and Roast Quail Skewers; and, of course, the crumbliest scones. America has already fallen for the new British gastropub cooking, with popular restaurants by chefs such as April Bloomfield of The Spotted Pig and the John Dory. Now Jamie shows how to make the same delicious food at home. This is definitely not your grandmother’s mushy peas!
Author: Annette Yates
Publisher: Lorenz Books
ISBN: 9780754819127
Category : Cooking, British
Languages : en
Pages : 0
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Book Description
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.
Author: Eliza Acton
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
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Book Description
Author: Marcus Wareing
Publisher: Bantam Press
ISBN: 9780593070437
Category : Cooking, British
Languages : en
Pages : 0
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Book Description
Next to the hustle and bustle of London's St Pancras station, The Gilbert Scott, Marcus Wareing's latest venture, is one of the hottest restaurants in town. Situated in the recently restored architectural gem that is the Renaissance Hotel, critics and food lovers alike have flocked to this stunning new brasserie and bar. The aim of the menu is simple: to pay tribute to the historic charm of the building with rediscovered and re-imagined traditional British classics. With stunning photography throughout, this book allows you to celebrate these recipes at home, be it for brunch, lunch, a weekend feast, an afternoon baking or a terrific cocktail to ease you into your meal. Above all, it is a glorious tribute to some of Britain's greatest traditional dishes.
Author: Eric George
Publisher: XinXii
ISBN: 0994585004
Category : Technology & Engineering
Languages : en
Pages : 102
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Book Description
Fracking, or hydraulic fracturing to give its proper name, has become part of our lives recently, due to the massive exploitation of America’s shale oil and gas fields. Along the way it has stirred up controversy, with passionate opponents fighting against the oil companies. The fight has generated a lot of heat, but not much understanding. This guide, written by some-one who knows what he is talking about takes a detached, neutral view of the subject. Without pushing a view for or against, it provides the factual background you need to form an opinion of your own. An Informed and Neutral Introduction Like most people I have heard of fracking, but did I really understand what it was? To answer honestly, no. I knew it had something to do with mining and was perhaps destructive to the land. To me, it was just one of those words of the moment. This guide has given me a real sense and understanding of what fracking is. It allowed me, someone who has no experience in this field, to learn about the pros and cons of fracking, without having the good and bad of it forced down my throat. If you want an informed and neutral introduction into fracking, then this is the guide for you. ~ Debbie Prewer
