The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland

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Sadly, my day got busy, and it sat there, finally one Friday evening, I sat down with it and paged through it lovingly. From sitting at the local cafe for a full-English breakfast, to the anticipation of sitting down to a Sunday roast; the delight of fish and chips on the harbourside; hot cross buns at Easter and coronation chicken sandwiches in summer, and delicious cakes, bakes and puddings enjoyed all year round. This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar … and more obscure.

Part cookbook, part social history, it is full of some of my favourite foods, and others that bring back memories. In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking. Her Century of British Cooking pulls together her life's work, with over 200 recipes and is truly an important work of culinary history. Red hardback(gilt lettering to the spine,two small nicks on the edges of the cover and spine) in VGC plus, with Dj(small watermark/stain and colour mark inside the edges of the Dj cover,small creases and nicks on the edges of the Dj cover) in VGC. For years Britain has gotten a bad reputation for food, but really that is not fair, things have improved immensely, some of my most favorite foods are British.It is published by Prospect Books and Tom Jaine who runs the company should be knighted for services to food history. Lehmann notes that books by female authors tended to display a more distinctly English character than books by men, in large measure because their relatively less complex recipes were aimed at a broader, less wealthy (and more female) audience. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. The British Housewife is right to point out the increasing separation of savory and sweet, and the decline of the sweet course in middle-class cuisine during the first half of the century. This is a lovely modern looking book with a layout that is web-influenced but still shows all the hallmarks of superior publishing.

Try delicious recipes for potted crab, slow-roasted pork belly, steamed ginger pudding and damson ice cream.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.