This gift-sized guide has delicious recipes for savory and sweet treats - from sandwiches and tart to cakes, scones, macaroons, shortbreads and preserves. Some are classic, some have a twist, such as cucumber sandwiches with minted cream cheese, toasted farmhouse bread with anchovy butter, the classic Victoria sponge, brandysnaps, cream horns or the classic scone.
A collection of 200 delicious country recipes from the National Trust.
This inventory is part of a Europe-wide initiative by Euroterroirs under the aegis of the European Union to list foods and food products produced in one place for three generations or more. It was conceived to encourage the greater acceptance of European regulations for designations of origin, geographical indications and certificates of special character (all derivatives of the Appellation Controlee movement). This may sound like a mouthful but those producers wishing to protect themselves from spurious imitation will tell you otherwise. Such a list as is this book is an essential preliminary to the extension of the movement from France and Italy, where it is well entrenched, to Britain. This is a repertoire of raw materials (breeds of beef, apples, cobnuts), generic products (cheese, cream, whisky, bacon, buns, breads) and branded goods (Worcester sauce, Colman's mustard). As entry follows entry, a portrait of Britain's gustatory identity paints itself in your brain. At last, the reader feels, some real conception of Britishness is within our grasp. Each of the 400 entries gives a brief historical account and justification for its presence, a short technical description and one or more addresses where the echt product can be found. It is no substitute for the Food Lovers' Guide, it works to a different remit. There is no escaping this is an important book.
The best traditional recipes for roasted dishes, from a Sunday beef roast to stuffed roast goose, plus recipes for side dishes and delicious leftovers.
The story of a poor man and radical activist who fought to revive the French Revolution, and whose failure heralded the republic's defeat
Ideal either as a textbook or anthology, this volume encompasses the entire chronology of the Revolution, while highlighting the political, cultural, and social diversity of the period.
Exploring the evolution of British culinary traditions, this book examines the interplay between ancient practices and modern conveniences in the kitchen. It highlights recent advancements in British cooking, detailing shifts in shopping, food preparation, dining out, and dietary habits. Alongside these contemporary changes, classic dishes and cooking traditions are celebrated for their enduring significance in defining British culture. This survey is a must-read for students, Anglophiles, and anyone passionate about literature and food.
A delicious collection of great British pies and stews from the National Trust, this new edition has been redesigned and expanded to include many more mouthwatering colour photographs.
A hearty collection of traditional one-pot pies and stews that make delicious meals for family and friends, from Steak and Kidney Pie, to Chicken and Leek Pie, Braised Lamb Shanks and Fish Pie. Includes recipes for beef and veal, lamb, pork, chicken, game, fish and vegetables, as well as dumplings, pastry and other must-have accompaniments to the pies and stews. Ingredients can be swapped, added to or altered to make quick and easy nourishing meals for family and friends, just like mum used to make.
A hearty collection of the nation's favourite pies, stews and one-pot meals, from Steak and Kidney pie and Bolton Hotpot to Chicken & Leek Pie and Sausage & Lentil stew. Includes recipes for beef and veal, lamb, pork, chicken, game, fish and vegetables, as well as dumplings, pastry and other must-have accompaniments. Ingredients can be swapped, altered or added to make quick and easy nourishing meals for friends and family.