The English love to bake. Whether it's buns, cakes, scones, tarts or pancakes, there's comfort in a kitchen which smells of fresh baking, and taking a break for afternoon tea is still of great importance in many homes. This collection of some of the finest traditional recipes from around England includes information on their origins and the long history which has seen them savoured from the dining tables of the past to your own today. Recipes include: Victoria Sponge Chelsea Buns Eccles Cakes and more.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 160 mm
Breite: 156 mm
Dicke: 12 mm
Gewicht
ISBN-13
978-1-912654-83-3 (9781912654833)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Huw Jones is a specialist food photographer based in Newport, South Wales. All dishes are prepared and photographed at his purpose-built studio using the best industry equipment. Gilli Davies is a Cordon Bleu chef who has run restaurants in Oxford, Berlin and Cardiff and published over twenty books on food. A national food judge for quality ingredients, restaurants and chefs, an advisor to the Food Standards Agency and former chair of the Guild of Food Writers.
