"Classic British Cooking is a celebration of national and regional dishes and the traditions and influences that inspired them. There are hundreds of recipes for everything from soups and fish dishes, through to sauces, side dishes and meat dishes, finishing up with pudding, cakes, breads and jams. This comprehensive guide to British cooking includes mouthwatering recipes for potted crab, slow-roasted belly pork, steamed ginger pudding and damson ice cream. Discover the origins of classic recipes, from the macaroni cheese of the 19th century to Indian-influenced Kedgeree, learn how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favourites. Each chapter contains a detailed introduction to the history behind key dishes, alongside modern interpretations of time-honoured recipes. Classic British Cooking is a comprehensive collection of delicious dishes and a fascinating account of the social and gastronomic factors that have shaped the food we eat."--Publisher's description.

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Edington, Sarah, National Trust Books

Sarah Edington; National Trust Books

Sarah Edington, Tara Fisher

HarperCollins Publishers

National Trust Books

United Kingdom and Ireland, United Kingdom

Revised edition, London, 2018

LaVergne, 2018

01, PS, 2018

lg2616181

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A collection of our very best national and regional dishes. With over 300 recipes, Classic British Cooking includes both timeless favourites and forgotten gems.
Classic British Cooking is a collection of our very best national and regional dishes. With over 300 recipes, it includes both timeless favourites and forgotten gems. It covers everything from soups and fish dishes to sauces and sides, from vegetable and meat courses to puddings, breads and jams.
Try delicious recipes for potted crab, slow-roasted pork belly, steamed ginger pudding and damson ice cream. Make the most of seasonal British produce with tasty chutneys and syllabubs. Bake a delicious piece of history with a Fidget Pie or Whittingham Button biscuits.
Throughout, the author uncovers the fascinating history behind many dishes, from the Indian-influenced Kedgeree to the humble but delicious Toad in the Hole. Discover how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favourites. Both practical and inspirational, this is a celebration of the best of British cooking past and present.
This book was previously published as The National Trust Complete Traditional Recipe Book.

2020-07-26