Great British Cooking: Wellkept Secret, A

Front Cover
Harper Collins, May 6, 1992 - Cooking - 320 pages

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.

 

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I love this book, the puddings are fantastic, the gingerbread is a wonderful treat, and you can't go wrong with any of the recipes.

Contents

Breakfast
3
Soup
45
Meat Poultry and Game
64
Vegetables
78
Sauces
133
Savories
153
Puddings and Desserts
166
Tea
203
High Tea
237
Cheese
263
MENUS
277
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About the author (1992)

Jane Garmey, who is British is currently producing a public televisionseries on the arts for children. The author of Great New British Cooking, shefrequently writes about food.

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