Additional information
by Carol Wilson (Author)
REGIONAL COOKING OF ENGLAND
A culinary tour with more than 280 traditional recipes and 1000 photographs Sussex pond pudding, fruit crumbles, trifle, steak and oyster pie, raised pork pies, scones, stotties, Bosworth jumbles, the full English... In this book you'll find everything from old-fashioned favourites and current classics to less well known, almost forgotten historical dishes (a few of which might raise an eyebrow), along with many wonderful local recipes. This collection offers a glorious illustration of England's splendid culinary diversity. The recipes are easy to follow, with accessible ingredients, and achievable in today's modern kitchens. Introductory chapters detail the history of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. This glorious cookbook offers the true taste of England, and a fascinating glimpse of the past.Author Biography
Editor Carol Wilson is a food writer and historian who has contributed to many publications including The Times, The Illustrated London News, Heritage, Food and Wine, and Gastronomica. She has appeared on television promoting British food and discussing the history and usage of traditional ingredients. She is a member of the Guild of Food Writers.
Number of Pages: 672
Dimensions: 1.73 x 11.34 x 8.9 IN
Publication Date: May 01, 2024
