Regional Cooking of England
A culinary tour with more than 280 traditional recipes
Published on 15. January 2024
Book
Hardback
672 pages
978-0-7548-3546-2 (ISBN)
Description
FINALIST GOURMAND WORLD COOKBOOK AWARDS 2024 Sussex pond pudding, fruit crumbles, trifle, steak and oyster pie, raised pork pies, scones, stotties, Bosworth jumbles, the full English... In this book you'll find everything from old-fashioned favourites and current classics to less well known, almost forgotten historical dishes (a few of which might raise an eyebrow), along with many wonderful local recipes.
The collection offers a glorious illustration of England's splendid culinary diversity. The recipes are easy to follow, with accessible ingredients, and achievable in today's modern kitchens. Introductory chapters detail the history of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. This glorious cookbook offers the true taste of England, and a fascinating glimpse of the past. The food of England has been shaped partly by the temperate climate and geography of the British Isles, but also by the nation's history of invasion, settlement and immigration. The English have had a stream of foreign influences to enrich their culinary development, initially from the European mainland, but also from the Americas, Asia and the Far East. Local specialities and traditional recipes play a role in creating the distinctive food identity of each region.
This comprehensive and sumptuous book is both a history and an inspiration, and a journey down memory lane. There are childhood classics and comfort favourites in here - shepherd's pie and jammy tarts - as well as elaborate celebration centrepieces that might be more admired than attempted, but seeing these raised game pies and wobbling domed blancmange could tempt you to try. Learn how to make a proper Spotted Dick, or Plum Pudding, or Cabinet Pudding - a Beef Wellington, a Hindle Wake (whole cold chicken in sauce). It's not all fancy, there are boiled eggs with soldiers, sausage and mash, and Toad in the Hole. There are Bath buns, Sally Lunn buns, Devonshire Splits... Simnel Cake, Roly Poly, Lemon Meringue Pie and Lemon Drizzle.
Gorgeous photographs and tried-and-tested recipes make everything easy to follow. This collection is guaranteed to have something that will nudge a memory, surprise you, make you smile, and take you to the kitchen.
The collection offers a glorious illustration of England's splendid culinary diversity. The recipes are easy to follow, with accessible ingredients, and achievable in today's modern kitchens. Introductory chapters detail the history of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. This glorious cookbook offers the true taste of England, and a fascinating glimpse of the past. The food of England has been shaped partly by the temperate climate and geography of the British Isles, but also by the nation's history of invasion, settlement and immigration. The English have had a stream of foreign influences to enrich their culinary development, initially from the European mainland, but also from the Americas, Asia and the Far East. Local specialities and traditional recipes play a role in creating the distinctive food identity of each region.
This comprehensive and sumptuous book is both a history and an inspiration, and a journey down memory lane. There are childhood classics and comfort favourites in here - shepherd's pie and jammy tarts - as well as elaborate celebration centrepieces that might be more admired than attempted, but seeing these raised game pies and wobbling domed blancmange could tempt you to try. Learn how to make a proper Spotted Dick, or Plum Pudding, or Cabinet Pudding - a Beef Wellington, a Hindle Wake (whole cold chicken in sauce). It's not all fancy, there are boiled eggs with soldiers, sausage and mash, and Toad in the Hole. There are Bath buns, Sally Lunn buns, Devonshire Splits... Simnel Cake, Roly Poly, Lemon Meringue Pie and Lemon Drizzle.
Gorgeous photographs and tried-and-tested recipes make everything easy to follow. This collection is guaranteed to have something that will nudge a memory, surprise you, make you smile, and take you to the kitchen.
Reviews / Votes
'I review lots of books and they all have their own unique appeal, but Regional Cooking of England by Carol Wilson is something of a masterwork and should grace the shelf of every food lover. I have a routine. I affix stickers to my favourite recipes, but Regional Cooking of England used all my notelets before I got to the end of the first chapter. This is a priceless collection of more than 280 classic recipes. They span both sweet and savoury, and many of these dishes are difficult to find in other cookbooks. They are a delicious traditional bunch which will likely excite memories of grandmother's dinners. They are comforting and truly tempting. All the recipes are tried-and-tested, well written with easy-to-follow instructions. My picks of the book are many. Salad with Warm Black Pudding makes a wonderful lunch. Mutton Pies can be made any size so could be a starter or dinner item. Creamed Leeks are a simple but smart side dish. Saffron Bread would be a delight when toasted over an open fire. OK, realistically, take advantage of your toaster and stand by the radiator consuming that bread dripping with lashings of butter.Regional Cooking of England is a stunner. It is gift quality and at an amazing price too. It's a great addition to my cookbook collection. So happy to have this inspirational volume.' Chrissie Walker, Mostly Food and Drink, April 2024'Many of us have heard of pork pies, scones and trifle, but have you ever seen a recipe for steak and oyster pie, Goosnargh cakes, Sussex pond pudding or stotties? Food writer and historian Carol Wilson takes the reader on a culinary tour from old favourites to contemporary classics, using some ingredients and recipes that might surprise you. English food has a reputation for being bland when compared to spicy foods from other nations, but there are some very flavoursome recipes to be found in the regions that may have fallen by the wayside... This book is a celebration of English cooking, with tantalising recipes supported by glorious photography of thatched cottages, rivers, lakes and patchwork fields. Not just a coffee table book, or an interesting history lesson, but a practical cookbook that can be used every day.' Carmel Audsley, GoodReads, April 2024
'My grandma Betty's specialities were fairy cakes smothered in
'hundreds and thousands' - lurid-coloured sugar strands. In fact
hundreds and thousands found their way onto a surprising number
of puddings. Everything from strawberry trifle, to tarts and
sponge puddings. They were her little way of adding sparkle. It
must have been a fad of the 70s and 80s, as I haven't seen them
used to decorate puddings for at least 30 years. I have fond
memories of family get togethers and grandma's cakes. Me and my
three brothers ate a prodigious amount of sugary puddings- and
amazingly all of us are stick thin! We also played outdoors a
lot, using up all that energy from those calorie-filled meals.
Reading Carol Wilson's new book Regional Cooking of England,
brought back all those happy memories of family food. In Carol's
book there are no hundreds and thousands- but there are all the
stalwart recipes of my childhood; jam roly poly, Eve's pudding,
bread and butter pudding, and golden syrup sponge. We were
brought up on jam tarts, lemon meringue and Bakewell pudding. In
fact, my Mum still makes Bakewell pudding for our Sunday lunch.
And very delicious it is too! As we get older, we think back and
try to recreate those happy family memories of carefree days. I
just remember lots of laughter and joy. I wasn't aware of any
trials and tribulations in the world, just a feeling of security
and warmth. How I would love to go back to those days. A time
when nothing mattered outside of those four walls. I realise now
how blessed I was, having wonderful, loving parents and
grandparents, siblings and cousins, aunts and uncles - all in
the same village, close by. The power of a book, to bring back
memories. I can highly recommend Carol Wilson's culinary tour.
You might even find that it sparks your own time-travelling
memories into the past! It really is a beautiful book- probably
the most beautiful cookery book I've ever seen to be honest. It
combines glorious english scenic photography alongside
mouthwatering food.' Karen Gimson, Bramble Garden blog, July 2024
'Sometimes one's looking for a really memorable gift for someone who's either recently moved to England, or perhaps is returning home after a spell of living here. Well, I've found the perfect gift that will either introduce them to England and her food, or be a lovely souvenir. But it's not just for them, it's also a stunning testament for us to our English food heritage and it's a coffee table book extraordinaire. And you'll love it' Alison Jee, RiverTribe/Women Talking June 2024
'Discovering regional food is part of the fun of travel. Some of us even plan food-related trips with an itinerary, including a chef-owned restaurant, an off-the-beaten-track bistro, or even a cooking class led by a local culinary expert. Some enjoy traveling vicariously through books, films, and museums. So, where is your next stop? You might start with the Regional Cooking of England cookbook by food writer and historian Carol Wilson. Her latest book is filled with history, anecdotes, and, of course, delicious recipes from the region. Once you have learned more about the history and nuances of the regions, you must start your culinary travel with Wilson's recipe for a proper Full English Breakfast. You'll also find recipes from soups and starters, fish, meat, savory pastry, vegetables, puddings, and desserts. Teatime anyone? It's all here to devour. And more to savor ... We particularly like the old-favorite Cream of Tomato Soup and the unique Halibut Fillets with Parsley Sauce. Once you have read Regional Cooking of England, you should be ready to head over to explore the diverse offerings of England.' Healthy Aging Magazine, USA, June 2024
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Anness Publishing
Illustrations
1000 colour photographs
Dimensions
Height: 291 mm
Width: 224 mm
Thickness: 43 mm
Weight
2728 gr
ISBN-13
978-0-7548-3546-2 (9780754835462)
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 Classification
Person
Editor Carol Wilson is a food writer and historian who has contributed to many publications including The Times, The Illustrated London News, Heritage, Food and Wine, and Gastronomica. She has appeared on television promoting British food and discussing the history and usage of traditional ingredients. Other books include Scottish Heritage Food and Cooking, The Liquorice Cookbook, and The Bacon Cookbook. She is a member of the Guild of Food Writers.