The national food characteristics of Great Britain have been forming since the beginning of life on these islands, but the mid-11th century has been chosen as the starting point for this book's discourse on the outstanding features of British cookery. Such features are linked to individual dishes, their origins and development throughout the centuries. They are also related to new types of foods and new dishes which have been introduced during the 20th century, their subsequent integration and their effects on older recipes. The author has emphasized the social life of the British people, since this is intimately connected with the necessities of food and drink. This new edition contains all the recipes of the original cookbook - over 2000 regional and folk cookery ideas from England, Ireland, Scotland and Wales. The book also covers the history of British cooking, basic preparations, cookery methods and professional cookery.
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- Paperback | 560 pages
- 190 x 250mm
- 01 Apr 1989
- Bloomsbury Publishing PLC
- London, United Kingdom
- 2nd Revised edition
- b&w illustrations, glossary, index
Table of contents
A brief history of British cookery; basic cookery methods; soups, broths and pottages; sauces and dressings; forcemeats, stuffings and dumplings; egg dishes; fish; meat, poultry and game; vegetables; savouries; puddings, sweets and desserts; yeast baking; cakes and biscuits; preservation; confectionery; beverages.