Talks about the food and drink of Cornwall and the Isles of Scilly; the dedicated men and women who produce it, and the chefs who create some of the finest contemporary dishes. This book features a study of regional food in Britain.
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foreword by philippa davenport
taste the sea
ropes and pots
salt smoke and sardines
black and gold
from the dairy
taste the terroir
real bread revival
apple juice artisan Bakery baking beef beer boats bread breweries Bryher butter Camel Valley century cheese cheese-making chefs cider clotted cream Comish cheeses Comish clotted cream Comish Earlies Comish fishing Comish food Comish pasty Comish Yarg Comwall Comwall's cooked Cornish county's cows crab cream tea dairy drink farmers feast fishermen flavour flour Fowey fresh fruit goats milk growing grown harvest Helston herbs Hotel ice cream industry Isles of Scilly Jelberts Kelly Bray Launceston lobsters Looe mackerel mail order markets meat Mevagissey modem Newlyn North Comwall orchards organic oysters Penzance pilchard plums potatoes produce range recipe restaurants retum Rick Stein River Tamar Royal Comwall Show saffron cake salt season sell semi-hard shellfish shops smoked fish soft sold spices St Austell St Ives St Martin's Stargazy Pie strawberries sugar supermarkets Tamar Valley taste tbsp traditional Comish Truro vegetables vineyard Wadebridge West Comwall wine yoghurt