The national food characteristics of Great Britain have been forming since the beginning of life on these islands, but the mid-11th century has been chosen as the starting point for this book's discourse on the outstanding features of British cookery. Such features are linked to individual dishes, their origins and development throughout the centuries. They are also related to new types of foods and new dishes which have been introduced during the 20th century, their subsequent integration and their effects on older recipes ...
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The national food characteristics of Great Britain have been forming since the beginning of life on these islands, but the mid-11th century has been chosen as the starting point for this book's discourse on the outstanding features of British cookery. Such features are linked to individual dishes, their origins and development throughout the centuries. They are also related to new types of foods and new dishes which have been introduced during the 20th century, their subsequent integration and their effects on older recipes. The author has emphasized the social life of the British people, since this is intimately connected with the necessities of food and drink. This new edition contains all the recipes of the original cookbook - over 2000 regional and folk cookery ideas from England, Ireland, Scotland and Wales. The book also covers the history of British cooking, basic preparations, cookery methods and professional cookery.
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Fair. May contain writing notes highlighting bends or folds. Text is readable book is clean and pages and cover mostly intact. May show normal wear and tear. Item may be missing CD. May include library marks. Fast Shipping.
This book was personally recommended to me by Clarissa Dickson Weight, who sadly moved on to the kitchen in the sky last week - this purchase is perhaps my tenth copy as I keep giving to friends who are interested in the most genuine historical recipes of British cooking. It is a recipe book not a cookery book etc