Traditional British Cooking

Fülszöveg

Traditional
F BRITISH
'--Cookin
A truly comprehensive guide to the very best of British traditional cooking, with over 200 recipes
drawn from all over the British Isles ^
Featuring time-honoured dishes from classic soups and starters such as Mulligatawny Soup, English Ploughman's Pâté, and Welsh Rabbit; tasty main courses such as Beef Wellington, Farmhouse Venison Pie, Coronation Chicken, and Haddock with Parsley Sauce; to scrumptious puddings, desserts and cakes, including Apple Brown Betty, Cherry Syllabub and Old English Trifle
1% JEi

An informative introduction explores traditional British cooking and details all the essential
ingredients and cooking methods •
Over 800 step-by-step illustrations and glorious photographs of each finished recipe guarantee success for cooks of every level of expertise
ISBN-13: 978-1 -84681 -570-6 ISBN-10:1-84681-57IJ-3

BRITISH

Cooking

This book is a wonderful source of over 200 traditional dishes from all over the British... Tovább

Fülszöveg

Traditional
F BRITISH
'--Cookin
A truly comprehensive guide to the very best of British traditional cooking, with over 200 recipes
drawn from all over the British Isles ^
Featuring time-honoured dishes from classic soups and starters such as Mulligatawny Soup, English Ploughman's Pâté, and Welsh Rabbit; tasty main courses such as Beef Wellington, Farmhouse Venison Pie, Coronation Chicken, and Haddock with Parsley Sauce; to scrumptious puddings, desserts and cakes, including Apple Brown Betty, Cherry Syllabub and Old English Trifle
1% JEi

An informative introduction explores traditional British cooking and details all the essential
ingredients and cooking methods •
Over 800 step-by-step illustrations and glorious photographs of each finished recipe guarantee success for cooks of every level of expertise
ISBN-13: 978-1 -84681 -570-6 ISBN-10:1-84681-57IJ-3

BRITISH

Cooking

This book is a wonderful source of over 200 traditional dishes from all over the British Isles. All the recipes can be made with a minimum of fuss, using generally available fresh foods and store-cupboard ingredients. The book is divided into ten easily accessible chapters. The first chapter draws on Britain's long tradition of soup-making, and includes classics such as light Country Vegetable Soup and warming Split Pea and liacon Soup. The next two chapters include many traditional regional specialities, such as Welsh Rabbit and Cornish Pasties - perfect for simple, inexpensive meals.
Britain is famed for its meat and chicken meals, and with dishes such as Steak, Kidney and Mushroom Pie, it's easy to see why. Britain's long coastline is reflected in the great variety of wonderful fish and shellfish recipes that exist today, such as Trout with Hazelnuts and Omelette Arnold Bennett, while the emphasis on locally grown vegetables has resulted in many simple, flavourful treatments of everyday ingredients; Spinach and Beetroot Salad and Beans with Parsley Sauce are just two examples.
Lastly, there are three chapters devoted to the best of British puddings, desserts and ^ cakes, just try and resist Queen of Puddings or freshly baked scones.
Whether you are a beginner or a more seasoned cook, Traditioml British Cooking will provide you with an excellent and inspiring recipe source of the very best of British cooking. Vissza