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British cooking has been the subject of innumerable jokes, as Calvin Trillin suggests in his foreword. This astonished Jane Garmey, an accomplished cook born and raised in England, who fondly remembers a childhood filled with glorious British food.
Challenged by this country's lack of appreciation for her native cuisine, she decided something must be done. Since great British cooking is found for the most part not in restaurants but in British homes, where cherished recipes are handed down from generation to generation, she traveled throughout the British Isles, searching out indigenous dishes, sampling authentic cooking and discovering that many a continental delight like Creme Brulee is acutally an English dish in disguise.
The result is this book, which will be a revelation to Americans who have never tasted real Cornish Pasties, Marbled Veal, Scotch Woodcock (a glorified version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts (porridge, kippers, finnan haddie, home-made fishcakes) that made England famous in theVictorian and Edwardian eras to the steamed puddings, trifles, meringues, and syllabubs that are still renowned, no aspect of the British cuisine is overlooked.
CONDITION: Hard Cover with DJ, price clipped DJ, inscribed inside from cover from previous owners, 295 pages, USED lightly, light wear to DJ, book in very nice condition.1981 First Edition
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