| Description |
1 online resource : illustrations |
| Contents |
Title Page; Dedication; Contents; Introduction; A Note on Ingredients and Metric Conversions; CHAPTER 1: BREAKFAST; CHAPTER 2: SOUPS; CHAPTER 3: FISH AND SHELLFISH; CHAPTER 4: POULTRY AND RABBIT; CHAPTER 5: BEEF, PORK, AND LAMB; CHAPTER 6: WILD GAME AND OFFAL; CHAPTER 7: SAVORY PIES AND PUDDINGS; CHAPTER 8: VEGETABLES; CHAPTER 9: DESSERTS AND CONFECTIONS; CHAPTER 10: WHETS AND SAVOURIES; CHAPTER 11: SAUCES, CONDIMENTS, AND PRESERVES; CHAPTER 12: TEATIME; CHAPTER 13: WHISKY, CIDER, BEER, AND WINE; APPENDIX: Stocks, Doughs, and Other Basics; Sources; Acknowledgments; Bibliography |
| Summary |
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus--delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery |
| Bibliography |
Includes bibliographical references (pages 318-321) and index |
| Notes |
Online resource; title from EPUB title page (OverDrive, December 7, 2016) |
| Subject |
Cooking, British.
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Cooking, English.
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Cooking, Scottish.
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Cooking, Welsh.
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Cooking, British -- History
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COOKING -- General.
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Cooking, British
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Cooking, English
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Cooking, Scottish
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Cooking, Welsh
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| Genre/Form |
cookbooks.
|
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Cookbooks
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History
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Cookbooks.
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Livres de cuisine.
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| Form |
Electronic book
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| Author |
Hirsheimer, Christopher, photographer.
|
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Hamilton, Melissa, photographer.
|
| ISBN |
9781613122112 |
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161312211X |
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