The British Cookbook

authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland

The British Cookbook
Ben Mervis, Jeremy Lee
RRP:
NZ$ 90.00
Our Price:
NZ$ 67.50
Hardback
h270 x 180mm - 464pg
22 Sep 2022 UK
International import eta 7-19 days
9781838665289
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates. Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd' s Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast. The recipes are fascinating to read and easy to follow, with lively descriptions of each dish' s origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine. Chapters include:Eggs and Dairy Soups and Stews Vegetables Fish and Shellfish Poultry Game and Game Birds Beef Pork and Lamb Savoury Pies and Pasties Stuffings, Dumplings, Porridge and Pastry Griddle Cakes and Breads Oven-Baked Breads and Savoury Bakes Cakes, Buns and Biscuits Puddings and Pies Sauces, Confections and Preserves
' Staggeringly comprehensive and deeply researched, it' s a big, greedy, engrossing banquet of a book. ' - Marina O' Loughlin, British journalist, writer and restaurant critic' A fascinating dive into the historic underbelly of British cuisine . . . required reading for any person interested in food. ' - Rene Redzepi, head chef and owner of restaurant noma in Copenhagen' This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration. ' - Sumayya Usmani, author Summers Under the Tamarind Tree' Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium . . . lovely stuff, and timely. ' - Elisabeth Luard, a food writer, artist and broadcaster' A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I' d never heard of before. ' - Pierre Koffmann, Internationally acclaimed chef
Ben Mervis is a respected food historian, researcher, and writer. He has worked at restaurant noma in Copenhagen, and as a contributor and researcher on Netflix' s Chef' s Table. In 2017 he launched the magazine Fare, an exploration of city culture through food, history, and community. Ben has worked alongside chefs from around the UK to draw together the collection of dishes for The British Cookbook. Jeremy Lee is a British chef and proprietor at Quo Vadis in London. He had previously been head chef at the Blueprint Cafe for 18 years.
Status: Active
ISBN-13: 9781838665289
Published: 22 Sep 2022
Published In: United Kingdom
Imprint: Phaidon Press
Publisher: Phaidon Press
Format: Hardback
Height: 270mm
Width: 180mm
Spine: 40mm
Pages: 464

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