England's culinary heritage is shaped partly by its temperate climate and island geography, and partly by its history of interaction first with mainland Europe and then with the ingredients and ideas from North America, India and China in the days of the British Empire. The result is a cuisine that is based upon staples such as bread and cheese, roasted meats, game pies, fresh and saltwater fish livened up by ingredients from abroad such as potatoes, tomatoes, and spices from the Far East. This stunning new book celebrates both the old and the new, and begins with an introduction detailing the historical background of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. The recipes themselves bring together the best of England's regional and national specialities. Breakfasts of bacon and eggs, lunchtime soups, fish recipes that exploit the best of England's fresh and sea waters, delicious main course meats and a wealth of wonderful desserts, puddings and sweet treats that the English love are all featured.
Of the 160 recipes here included are classics such as Omelette Arnold Bennett, Bubble and Squeak, Parsnip and Apple Soup, Potted Shrimps, Poached Salmon with Hollandaise, Roast Beef and Yorkshire Pudding, Steak and Kidney Pudding, and Treacle Tart, as well as less common fare such as Steak and Oyster Pie, Roast Pheasant with Game Chips, Devilled Chicken and Brandy Snaps with Cream. Lavishly illustrated with over 700 colour images, including step-by-step instructions, beautiful finished photographs of every recipe, and evocative portraits of the countryside, landmarks and food of the English landscape and her people, this fabulous book is sure to appeal to any lover of good, regional food.
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Höhe: 308 mm
Breite: 240 mm
Dicke: 24 mm
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ISBN-13
978-0-7548-1716-1 (9780754817161)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Annette Yates co-runs the Taste Talk food consultancy, offering companies services that include designing inspirational recipes, organizing photography, food styling and developing magazine and newspaper features. She is a member of the International Association of Culinary Professionals, the Guild of Food Writers, the Institute of Consumer Sciences and the Microwave Technologies Association. In her native Wales she is a keen supporter of food producers, farmers' markets and chefs, working with them all to create unique taste experiences and food events. She has contributed to many magazines, including Ideal Home, Waitrose Seasons and Prima, and has written over 20 cookbooks.
