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Food In England: A complete guide to the food that makes us by Dorothy Hartley

By Dorothy Hartley

Her love of the countless number of English cooking and her wisdom of British tradition and background convey why our nutrients shouldn't ever be thought of uninteresting or restricted. There are strange dishes resembling the Cornish Onion and Apple Pie, or even recipes for fungi, from universal box mushrooms to puffballs. She describes a few scrumptious puddings, tarts and breads, together with an unique violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany the various recipes are greater than simply appealing; they tell the prepare dinner approximately various kinds and strategies of food-handling.

First released in 1954, meals IN ENGLAND used to be the bible of english chefs and had a deep impression on many modern chefs and meals writers. it's going to certainly allure a brand new iteration of admirers.

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