Great British Cooking: A Well Kept Secret

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Description: British cooking has been the subject of innumerable jokes, as Calvin Trillin suggests in his foreword. This astonished Jane Garmey, an accomplished cook born and raised in England, who fondly remembers a childhood filled with glorious British food. Challenged by this country's lack of appreciation for her native cuisine, she decided something must be done. Since great British cooking is found for the most part not in restaurants but in British homes, where cherished recipes are handed down from generation to generation, she traveled throughout the British Isles, searching out indigenous dishes, sampling authentic cooking and discovering that many a continental delight like Creme Brulee is actually an English dish in disguise. 

The result is this book, which will be a revelation to Americans who have never tasted real Cornish Pasties, Marbled Veal, Scotch Woodcock (a glorified version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts (porridge, kippers, finnan haddie, home-made fishcakes) that made England famous in the Victorian and Edwardian eras to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of the British cuisine is overlooked. Soups, fish, meat and game, vegetables (an eye-opening section: not all British vegetables are boiled), sauces, high teas, scones, crumpets, hot cross buns, savories, preserves (including, of course, the justly praised British marmalades) , and sweets of all kinds are here in clear, easy-to-follow recipes with the ingredients and utensils translated into American terms.  

As added attractions, the book is peppered with anecdotes about the history of various dishes and British food lore and customs, and there is a special section on British beers and cheeses. 

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Condition: Good condition.