Pub grub: recipes for classic comfort food
Celebrating Britain's very best food Jamie grew up in one of the first true British gastropubs, which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that's what he wants to share in the new book: t…
Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. This title includes recipes some of which are classics, and some the author's versions of the classics.
Celebrating Britain's very best food Jamie grew up in one of the first true British gastropubs, which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that's what he wants to share in the new book: t…
"Oats in the north, wheat from the south, the history of British baking, savory and sweet"--Page 1 of cover. A meticulously researched, beautifully written, and richly photographed cookbook celebrating the recipes, ingenuity, history, and heritage of British baking.
"Oats in the north, wheat from the south, the history of British baking, savory and sweet"--Page 1 of cover. A meticulously researched, beautifully written, and richly photographed cookbook celebrating the recipes, ingenuity, history, and heritage of British baking.
Takes us on a tour in baking, our nation has to offer - from Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread. With trips to notable landmarks from baking history - Melton Mowbray and Sandwich and locally loved secrets from towns and villages around the coun…
"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired resta…