Cheeky chef Andy Bates, the host of the TV series Street Feasts, gives his unique twist on traditional classics. From his stall on London's Whitecross street market, Andy has seen the street food scene explode. Travelling to some of the most vibrant food destinations in the UK and US, sampling food from local markets, food festivals, and specialty food producers, has inspired him to create his own contemporary food classics. More than 100 recipes feature everything from Andy's award-winning pies and pastries and British classics to puddings and tarts and simple suppers plus sections on food on the go and feasts with friends. Andy also introduces some of the colourful cooking characters he has met on his food journey.
"A very interesting glimpse at everyday cooking in the daily life of 18th-19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial." -- Jefferson-Madison Regional Library System
Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad.
Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class cooks, citing its fussiness, expense, and waste. Instead, Mrs. Glasse focuses on standard Anglo-American fare, from soups and gravies to cakes and jellies, all simple dishes, prepared in a straightforward manner. In addition to practical advice on meat selection, carving, and basic cooking skills, this historically fascinating document offers tips on preparing food for the ill, cooking and food storage on ships, and making soaps and scents for the home. Historians, cooks, and all lovers of gastronomy will appreciate this glimpse into the kitchens of a bygone era.
Barbara Pym's sister Hilary teams with cookbook author Honor Wyatt to bring together this mouthwatering collection of family recipes, memories, and anecdotes drawn from Pym's diaries and letters, as well her most acclaimed novels Straight from the kitchen of Barbara Pym, this winning cookbook delivers a delectable treat for readers who like their meals served with a generous helping of literary aplomb. Sharing favorite family recipes that Pym incorporated into her novels, The Barbara Pym Cookbook reveals how the author's life intersected with those of her memorable characters. Inside you'll find British classics such as steak and kidney pie, plum cake, sausage rolls, and toad-in-the-hole-dishes that Pym's characters would often prepare for each other. Other treats, such as moussaka and risotto, reflect Pym's fascination with Greece and Italy. Throughout, the recipes are interwoven with references to Pym's novels; Dulcie's musings on "love apples" from No Fond Return of Love accompany directions for tomatoes la Proven ale, for instance. There are glimpses of Pym's personal life, too, such as her description of kipper p t for lunch with Philip Larkin. The Barbara Pym Cookbook is a must-have for both budding cooks and Pym aficionados. "A treat for devotees of Pym . . . whimsically presented . . . where the 'small things of life, ' cooking among them, are reckoned 'often so much bigger than the great things.'" -Publishers Weekly Barbara Pym (1913-1980) was a bestselling and award-winning English novelist. Her first book, Some Tame Gazelle (1950), launched her career as a writer beloved for her social comedies of class and manners. Pym is the only author to be named twice in a Times Literary Supplement list of "the most underrated novelists of the century." She produced thirteen novels, the last three published posthumously. Her 1977 novel Quartet in Autumn was shortlisted for the Booker Prize.
The Rose Bakery is a small Anglo-French restaurant, shop and bakery tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator, including recipes for 100 of Rose Bakery's most popular dishes.
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.
Containing over 100 recipes, this volume provides a guide to brewing classic British beers using wholly natural ingredients. The brewing process and necessary equipment are explained to aid the beginner.