Porters English Cookery Bible: Ancient and Modern

Front Cover

A fascinating and enlightening homage to the wealth of England's cultural heritage, the 7th Earl of Bradford's charmingly illustrated recipe book should take pride of place on the shelves of historian and gourmand alike.

Introducing the history of English food and cooking, and the philosophy behind his successful Porters restaurant in London's Covent Garden, Richard Bradford and his co-author, food writer Carol Wilson, write lovingly about the countryside and simple, high-quality produce. From crenellated and turreted spiced meat pies to the quintessentially English institution of afternoon tea; from the kitchens of great aristocratic houses to humble cottages, the reader will feel inspired to recreate an eclectic selection of dishes with easy-to-follow recipes.

With numerous practical tips, anecdotes from Lord Bradford's private and professional kitchens, and suggestions for putting fresh spin on classics, this collection of over 100 sweet and savoury recipes reveals the pleasure in preparing a simple asparagus dish or a rich dark Christmas Pudding.

'Porters English Cookery Bible' is an indispensable companion that tempts us to discover the delicious, and often unexpected, variety of dishes from all regions of England.

What people are saying - Write a review

LibraryThing Review

User Review  - Harrod - LibraryThing

Bit of history with recipes. Nice read. Read full review

Other editions - View all

About the author (2004)

Richard, Earl of Bradford is an experienced restaurateur. Porters opened in 1979, and has been putting traditional British dishes back on the menu for thirty years. The restaurant has enjoyed critical acclaim and aims to sustain the values of honest pricing and high-quality food. Lord Bradford is a member of the Guild of Food Writers and is a former President of the Master Chefs of Great Britain.

Bibliographic information