Thanks to so many modern superchefs producing classic hearty meals as their signature dishes, we are rediscovering the delights of our native puddings, both sweet and savoury; steak and kidney, pease pudding and bread and butter pudding are all now appearing on the smartest restaurant menus. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and allowing us to eat well without expensive, imported ingredients. As well as a collection of recipes which spans flummeries, syllabubs, fools, fritters, dumplings, pies and tarts, the author also offers an insight into the history of all these now popular dishes.
Rezensionen / Stimmen
"Pudding fanciers need to arm themselves with a collection of recipes... Best of the lot is Mary Norwak's glorious little book English Puddings." Nigel Slater
Auflage
Sprache
Verlagsort
Editions-Typ
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Maße
Höhe: 210 mm
Breite: 148 mm
Gewicht
ISBN-13
978-1-904010-07-4 (9781904010074)
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Schweitzer Klassifikation
Mary Norwak has been a food writer for many years, and has written more than 100 cookery books as well as one on kitchen antiques. She has contributed to many national newspapers and magazines including The Times, The Guardian, Good Housekeeping and House and Garden. She was cookery editor of the Daily Express, and of Farmer's Weekly, and on the latter began to develop her great interest in regional and traditional food, and in the social history of cooking and eating. Previous best-sellers include The Farmhouse Kitchen, The Lark Rise Recipe Book, British Cakes and A-Z of Home Freezing. When not cooking or writing, she gardens, collects old cookery books and haunts junk shops.
