Gleaned from the kitchens of cottages, inns, pubs and farms, over two hundred recipes in The English Country Kitchen portray the full range of country cooking. Geraldine Duncann ventures beyond the safe confines of English breakfast staples, serving up such serendipitously discovered dishes as Minted New Potatoes, Intoxicated Fowelle, and Mediators (Oyster Loaves), used by drunken husbands to placate their angry wives. Unpretentious and wholesome, this hearty fare is as charming as the moors and meadows the author describes ...
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Gleaned from the kitchens of cottages, inns, pubs and farms, over two hundred recipes in The English Country Kitchen portray the full range of country cooking. Geraldine Duncann ventures beyond the safe confines of English breakfast staples, serving up such serendipitously discovered dishes as Minted New Potatoes, Intoxicated Fowelle, and Mediators (Oyster Loaves), used by drunken husbands to placate their angry wives. Unpretentious and wholesome, this hearty fare is as charming as the moors and meadows the author describes for us in her pithy commentary. Featuring a map and a selection of lovely photographs, this book is a must for the cook who likes to experiment with staples--and the recipes yield wonderful results.
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