Farmhouse Cookery

Front Cover
National Trust, Feb 1, 2006 - Cooking - 239 pages

We have never experienced the variety of foodstuffs as we do today, with fruits and vegetables from all over the world, and increasingly cosmopolitan tastes as a result of foreign travel. But does it follow that we should become less familiar with the quality of good traditional British foods in the search for the exotic? 'Farmhouse Cookery' is both a culinary tour of Great Britain and a celebration of regional, traditional and contemporary cooking.

 

Laura Mason demonstrates how landscape, climate and culture has contributed to the wide diversity of British cooking, from the excellent Herdwick lamb in the Lake District to the justifiably famous goat’s cheese of South Wales.

 

Farming in Britain has been under increasing pressure for the last two decades. The foot and mouth crisis of 2001 threw the plight of British farmers onto an international stage. Launched in conjunction with the National Trust’s ‘Farming Forward’ campaign; "Farmhouse Cookery" aims to promote the excellent foodstuffs produced by British farmers.

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About the author (2006)

Laura Mason was raised on a farm in Upper Wharfedale, Yorkshire. A highly respected food historian, her books include Good Old-fashioned Roasts and The National Trust Farmhouse Cookbook (both published by National Trust Books). She is also a British co-ordinator of the Slow Food movement

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