Posted 20 hours ago

The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland

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The British Cookbook ] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more. Lehmann notes that books by female authors tended to display a more distinctly English character than books by men, in large measure because their relatively less complex recipes were aimed at a broader, less wealthy (and more female) audience. The British Cookbook is organized following traditional ingredients and dishes with introductive texts.

Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. Like most of my favourite historians she refers to Jane Austen as a source (though not as frequently as Amanda Vickery! In the 18th century, middle-class Britons were quite capable of consuming a family dinner, a scratch snack and a tavern meal within the space of 48 hours.

Part home-cooking bible, part visual and cultural tour of the UK, The British Cookbook brings together the vast range of dishes – new and old – encompassed in this wonderful cuisine. In Spices, Salt and Aromatics in the English Kitchen, Elizabeth David even fell into the trap by commending ‘Farley’s’ clarity of voice and style. What prepared foods could be purchased, what were the favorite drinks, and what were typical meals from breakfast through dinner?

I love being able to recreate that unique British taste in my own kitchen in America and bring back a great memory in the process. You can imagine my delight when Sarah Edington’s National Trust Cookbook arrived at the Anglotopia’s offices. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking. It covers everything from soups and fish dishes to sauces and sides, from vegetable and meat courses to puddings, breads and jams.I could not give this book a proper road test without trying out one of the recipes straight away - so I chose to make Treacle Tart for my lovely in laws who came over for dinner last night, and I used the recipe from this book. Apparently they did: “It is thus hardly surprising to find so much negative comment on English food from foreign travellers….

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