By: Charles Campion
What do Brits really eat? What do we cook at home when there are no cameras about? Are there any good cooks in Britain? Writers have explored British food from the standpoint of traditional recipes, and from a regional perspective; there has even been the occasional portrait of producers, but not a book about British food that celebrates the people who produce the ingredients and goes on to show what the non-celebrity cooks of Britain are actually cooking. Organised as a culinary tour round Britain that begins in Brighton and ends in Grampound, Cornwall via Otley, Yorkshire and Llandiloes, Mid Wales, the chapters cover meat, fish, poultry, mushrooms, fruit, cheese, vegetables, drinks, baking and preserving - in short everything that is good about British food and cooking today. As Charles discovers, we Brits cook fresh fish to perfection, make splendid cakes, understand butter sauces, enjoy cooking game, make great salads and revel in indulgent puddings.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
NHBS is a national institution, not to say an international one, in the world of natural history!
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985