Posts Tagged “British”
The combination of Rosemary Shrager and Yorkshire Breakfasts is just about unbeatable. She is a lady that glows with passion for food, garnished with great good humour and generosity. Breakfast is my favourite meal of the day and I have been known to graze for several hours on a copious spread of morning delights. Yorkshire…
Grub Street has carved out a great reputation as a cookbook publisher. There are a few of them out there but I am always excited when a Grub Street book arrives – it’s gonna be a classic. People term anything that they like “a classic” but Grub Street publish “the” classics and The Constance Spry…
This book goes right into my end-of-year Top Ten cookbook reads for 2010. No deliberation and no waiting in case another contender floats through the letterbox. The Great British Book of Baking is, in my opinion, everything that a good cookbook should be. This chunky volume is the companion to the BBC series of The…
Elizabeth David is for many the Grande Dame of British cooking, although she is more famed for her writings on the cuisine of the Mediterranean at a time when the prospect of many Brits travelling to those sun-drenched climes was slim. Spices, Salt and Aromatics in the English Kitchen takes us a little further afield…
I review many cookbooks in the course of a month but this one has had me waiting in eager anticipation. It has arrived, and is just what I had both expected and hoped. Lotte Duncan will be a familiar face to those who watched and loved the much-missed Good Food Live on the UK Food…
Readers Digest never put a foot wrong. They might, however, not be the first books you reach for when browsing the cookery section of your local and no doubt well-stocked bookshop. Cookery Year is a fine example of a book that could so easily be overlooked. It hasn’t got an associated TV series. The author…
How often have I recommended a cookbook because it is not too cheffy, has no complicated techniques, no special equipment, etc? I have encouraged my dear reader to invest in books with home-cooking-style recipes and those that support the novice. Yes Chef is somewhat different but it does nevertheless fill a long-felt want. British food…
This is a jolly book and it’s not often a cookbook is described in that fashion. It almost has the feel of an old-fashioned Christmas Annual. It’s vibrant with bold colour and iconic images of products which have stood the test of time for taste and package design. It’s penned by Paul Hartley who has…
Well, the name ‘Tea and Crumpets’ is tempting but add a subtitle of Recipes and Rituals from European Tearooms and Cafés, and my attention is captured! Tea is a drink (or beverage if you hail from North American shores), yes, that’s true, but it’s also an institution, an event, a ceremony. A mug of tea,…
Britain’s Best Dish takes its name from the ITV series. It showcases those recipes that have been successful in three series from 2007 to 2009. The competitions were judged by three of the British food industry’s most celebrated worthies in the guise of Ed Baines (chef and author), John Burton Race (chef and “star” of…
We are talking “serious” condiment! These distinctive bottles have been an indispensible addition to tables of greasy spoon cafes all over Britain and beyond. They have been gracing homes where the tangy taste made bland food more appetising. The sauce has garnished innumerable cheese sandwiches and made the perfect accompaniment to meat pies at football…
There are some products that evoke memories. Dr. Pepper root beer reminds me of my friend Carolyn in the US, HP Sauce reminds me of my husband and Hoola Hoops remind me of our boy Peter. Golden Syrup reminds me of treacle tart while watching Sunday Night at the London Palladium (I was very young!)…
Marguerite Patten is surely the most celebrated cook and food writer in Britain. She is probably the most respected by her fellow professionals, who would all be familiar with her recipes, skill and passion for food. Marguerite serves as a model for those who truly care about British cooking. She remains an icon because her…
Aiden Byrne found his vocation at the age of 14. His cousin Alan Feeney was a big influence on his life and Alan had taken the catering route. Aiden’s granddad had been a chef in the Navy so it’s obviously in the blood. After two years studying catering at the then Knowsley Central Tertiary College…
This has got to be in my top ten books reviewed this year. If you love cheese you will not only like this book, you will need it, use it and probably take it with you on weekend trips away. Great British Cheeses by Jenny Linford is a veritable encyclopaedia of our finest cheeses. Irish…
The Complete Traditional Recipe Book is a hefty tome that will make you smile as soon as you flick through the pages. It’s a pure joy and Sarah Edington’s collection of over 300 recipes represents the best of British cooking. It’s from The National Trust and that always means a seriously good read. There is…
“The famous book – in print for over 40 years”. This must be the cookbook equivalent of The Mousetrap (handy in the old-fashioned bedsit). Katharine Whitehorn has written this little gem which could be retitled “My First Cookbook”. My young or foreign (from outside the UK) readers might not even know what a bedsitter was….
This is one of those charity books with various contributors that I love so much. The charity in question was the Lord Mayor’s Appeal 2006: The Treloar Centenary Appeal for disabled children. The contributions from this book will still be added to the fund. Peter Gladwin has a scrumptious collection of his own recipes and…
UKTV Food was on to a winner with The People’s Cookbook. It wasn’t just a cookbook (the one you see before you) but a TV series of the same name. The judges for the competition, for competition it was, were Antony Worrall Thompson and Paul Rankin, but the authors of this book are the Great…
Chef Richard Guest has written Jam with Lamb – Seasonal West Country Cooking with delectable and evocative photographs by Nick Smith. Richard Guest? He might not be a household name and he hasn’t got a series…yet. He has worked at the Savoy Hotel’s River Restaurant under the great Anton Adleman, worked with Jean Christoph Novelli,…