England's Heritage CookbookAuthor: Annette Yates
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: February 2007
A wonderful new guide to the food and cooking of England, with special emphasis on regional traditions and ingredients, and more than 160 classic recipes Includes an exploration of England's feasts and festival days, such as Halloween, Bonfire Night and Shrove Tuesday, as well as the holiday celebrations of Christmas and Easter time Discover the traditional delights of the great English breakfast, the sustaining workman's meal of the Cornish pasty or ploughman's, the stately abundance of High Tea and the unassailable family ritual of Roast Beef for Sunday lunch Authentic recipes capture the historical diversity of English cooking, with Elizabethan desserts, Victorian soups, spiced rice from the Indian Raj, dishes created to commemorate royal events, and fabulous tea-time treats from farmhouse kitchens The many regional specialities include Devon Crab Soup, Sussex Smokies, Lancashire Hotpot, Somerset Pork Casserole, Pan Haggerty, Bakewell Tart, Kentish Cherry Batter Pudding and Yorkshire Parkin, as well as universal favourites such as Beef Wellington, Toad in the Hole, Shepherd's Pie, Fish and Chips, Lemon Meringue Pie, Victoria Sponge, and Plum Crumble Beautifully illlustrated with more than 700 specially commissioned photographs, easy-to-follow step-by-step instructions, wonderful evocative shots of the food, and scenic images of the beautiful English landscape At-a-glance nutritional notes accompany every recipe, detailing energy values as well as cholesterol, fat, carbohydrate, sugar and protein content England's culinary heritage is shaped partly by its temperate climate and island geography, and partly by its history of interaction first with mainland Europe and then with the ingredients and ideas from North America, India and China in the days of the British Empire. The result is a cuisine that is based upon staples such as bread and cheese, roasted meats, game pies, fresh and saltwater fish livened up by ingredients from abroad such as potatoes, tomatoes, and spices from the Far East.This stunning new book celebrates both the old and the new, and begins with an introduction detailing the historical background of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. The recipes themselves bring together the best of England's regional and national specialities. Breakfasts of bacon and eggs, lunchtime soups, fish recipes that exploit the best of England's fresh and sea waters, delicious main course meats and a wealth of wonderful desserts, puddings and sweet treats that the English love are all featured.Of the 160 recipes here included are classics such as Omelette Arnold Bennett, Bubble and Squeak, Parsnip and Apple Soup, Potted Shrimps, Poached Salmon with Hollandaise, Roast Beef and Yorkshire Pudding, Steak and Kidney Pudding, and Treacle Tart, as well as less common fare such as Steak and Oyster Pie, Roast Pheasant with Game Chips, Devilled Chicken and Brandy Snaps with Cream.Lavishly illustrated with over 700 colour images, including step-by-step instructions, beautiful finished photographs of every recipe, and evocative portraits of the countryside, landmarks and food of the English landscape and her people, this fabulous book is sure to appeal to any lover of good, regional food.