Unofficial Poldark Cookbook
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Unofficial Poldark Cookbook : 85 Recipes from Eighteenth-Century Cornwall, from Shepherd's Pie to Cornish Pasties

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Description

85 authentic recipes for your manor or boarding house ... The mouthwatering Poldark cookery book you've dreamed about! The ultimate gift for Poldark fans! Divided into boarding house or manor, and complete with homey and festive dishes for breakfast, lunch, dinner, and dessert, this Poldark cookbook features these classic recipes from the show including:



Cornish Pasties

Ale-Battered Fried Fish

Red Lion Mutton Pie

Truro Turnip Gratin

Blueberry and Lemon Posset

Cornwall Honey Spiced Morning Bread

And more! From Demelza's Cornwall kitchen to the majestic Warleggan Mansion; from the oak dining room of Trenwith Manor to the rustic ambiance of the Red Lion Boarding House food is everywhere in Ross Poldark's Cornwall, England.

Celebrate the magic that is PBS Masterpiece's hit series Poldark with the unofficial kitchen companion to the award-winning series that everyone is watching. Featuring authentic recipes from Georgian England that have been modernized for the contemporary palate, The Unofficial Poldark Cookbook also includes the history behind the show, references to its characters and events, and tips on how to recreate meals from eighteenth-century Cornwall in the modern day.

Learn to cook and eat like a miner, a ruthless banker, a scullery maid, or an heiress, and recreate the spirit of Poldark with this classic English cookbook in your homely kitchen or dining hall!
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Product details

  • Hardback | 252 pages
  • 193.04 x 231.14 x 17.78mm | 680.39g
  • Sky Pony Press
  • New York, United States
  • English
  • 100 Illustrations, color
  • 1510737278
  • 9781510737273
  • 504,961

About Larry Edwards

Tricia Cohen grew up surrounded by family, food, and love. She is a hostess, gourmet home cook, and sous chef. She coauthored A Thyme and Place and A Thyme to Discover, two books in a three-part historical cookbook series. She lives in Pittsburgh, Pennsylvania. Larry Edwards is a classically trained chef and internationally renowned food writer. He is the author of Edwardian Cooking, Style and Spice, and The American Table. His recipes have been featured in the Wall Street Journal, USA Today, and the National Examiner. He lives and works in Tucson, Santa Fe, and San Francisco.
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