Traditional Cooking of the British Isles
Regular price
€25.99
This comprehensive and sumptuous book begins with an introduction detailing the historical background of cooking and eating in Britain, describing regional differences, local dishes, festivals, feast days and folk customs. Over 360 recipes then bring together the best of Britain's regional and national traditions. There are breakfasts of porridge, bacon and eggs, lunchtime soups, quiches and pasties, hearty dining highlights such as beef Wellington and braised sausages with onions, and teatime classics such as cucumber sandwiches and Victoria sponge. For anyone who wants to discover the cultural diversity of cooking and eating in the British Isles, this is the perfect book.
Annette Yates co-runs the Taste Talk food consultancy and develops magazine and newspaper features. Christopher Trotter is the chef of the 16th-century Myres Castle Highland Hotel in Scotland, where he indulges his passion for Scottish produce. Georgina Campbell writes on all aspects of Irish cuisine and is a regular contributor to Food & Wine magazine.