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A collection of the best traditional British recipes from the National Trust. The recipes range from starters to puddings and provide a source of the tastiest food that has stood the test of time in British cooking, from medieval braised rabbit through shepherd's pie and toad in the hole to 'tum-tickling puds' such as apple hat and college pudding and delicate desserts damson snow and marbled rose cream. Though the emphasis is on the practical, the book includes the historical background for some of the key dishes within the book, from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century Mulligatawny soup (derived from a Southern Indian dish). The National Trust have researched the archives to find an authentic but delicious taste of history.
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From the Author:
Sarah Edington was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. She is the author of numerous cookbooks, including Vegetarian Recipes.
About the Author:
Sarah Edington has written and edited many books on food. She was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. As well as writing about food she specializes in tours of historic kitchens.
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- PublisherNational Trust
- Publication date2007
- ISBN 10 190540042X
- ISBN 13 9781905400423
- BindingHardcover
- Number of pages384
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