| Contents |
Breakfast -- Soups -- Fish and Shellfish -- Poultry and rabbit -- Beef, pork, and lamb -- Wild game and offal -- Savory pies and puddings -- Vegetables -- Desserts and confections -- Whets and savouries -- Sauces, condiments, and preserves -- Teatime -- Whisky, cider, beer, and wine. |
| Abstract |
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus-delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. -- Amazon.com. |
| Bibliography note | Includes bibliographical references (pages 318-321) and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2015955623 |
| ISBN | 9781419722233 (hardcover) |
| ISBN | 1419722239 (hardcover) |
| Stock number | Harry N Abrams Inc, C/O Hachette Book Group USA 53 State st 9th Fl, Boston, MA, USA, 02109 SAN 200-2205 |
