Great British Cooking: a Well-Kept Secret : More Than 200 Recipes - from Meat Pies to Plum Pudding - Adapted for American Cooks
A premier cook spreads the word on the richness and diversity of British cuisine.
- Paperback | 320 pages
- 155 x 235 x 21.34mm | 390.09g
- 31 May 1992
- HarperCollins Publishers Inc
- New York, NY, United States
Back cover copy
This book is a revelation to Americans who have never tasted real Cornish Pastries, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream.
"A wry, delightful, and learned volume."-- Suzanne Hamlin, "New York Daily News"""Great British Cooking" has the festiveness of a flaming plum pudding. . . . If great British cooking was a well-kept secret, Ms. Garmey has let it out."-- Edmund Fuller, "Wall Street Journal""Garmey's book offers a complete course in British home culinary art . . . and the book is a reliable working guide to a broad spectrum of British home cooking."-- "Publishers Weekly""Garmey has written an excellent book on a much maligned subject. [She] makes you long for hot scones and beef Wellington and thoroughly proves her main point--that the best British cooking, done at home, has been a well-kept secret."-- Jean Strouse, "Newsweek"