The Dairy Book of British Food
| Author | : |
| Publisher | : |
| Total Pages | : 320 |
| Release | : 1988 |
| Genre | : |
| ISBN | : |
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The Dairy Book Of British Food PDF Download
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The Dairy Book of British Food
| Author | : Elizabeth Martyn |
| Publisher | : Random House (UK) |
| Total Pages | : 328 |
| Release | : 1988 |
| Genre | : Business & Economics |
| ISBN | : |
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"Introducing cooking from all over the British Isles, this book contains over 400 recipes and concentrates on recipes that make the best use of British produce. The book explains local ingredients and lists annual food fairs and festivals, as well as listing the recipes." -- Amazon.de viewed August 31, 2020.
The Dairy Book of Home Cookery
| Author | : Sonia Allison |
| Publisher | : |
| Total Pages | : 416 |
| Release | : 1992 |
| Genre | : Cooking |
| ISBN | : |
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While keeping many of its original recipes, the new edition of this popular cookbook has many new "basic" ones arising from changes in the range of available foods, cooking methods and eating habits. Instructions for microwaving many of these recipes are included.
Milk-- Beyond the Dairy
| Author | : Harlan Walker |
| Publisher | : Oxford Symposium |
| Total Pages | : 386 |
| Release | : 2000 |
| Genre | : Cooking |
| ISBN | : 1903018064 |
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This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
The Dairy Book of Home Cookery
| Author | : Sheelagh Donovan |
| Publisher | : |
| Total Pages | : 416 |
| Release | : 2000-01 |
| Genre | : Cooking (Dairy products) |
| ISBN | : 9781860194856 |
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This book contains beautifully illustrated recipes, which have been retained from the original Dairy Book of Home Cookery. A major feature of this edition is the inclusion of instructions for cooking many of the recipes in a microwave oven.
A History of Food in 100 Recipes
| Author | : William Sitwell |
| Publisher | : Little, Brown |
| Total Pages | : 458 |
| Release | : 2013-06-18 |
| Genre | : Cooking |
| ISBN | : 031625570X |
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A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
The Dairy Book of Home Management
| Author | : |
| Publisher | : |
| Total Pages | : 384 |
| Release | : 1980 |
| Genre | : Home economics |
| ISBN | : 9780356072968 |
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Deja Food
| Author | : Mary-Anne Boermans |
| Publisher | : Random House |
| Total Pages | : 432 |
| Release | : 2017-05-25 |
| Genre | : Cooking |
| ISBN | : 147352265X |
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Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Oats in the North, Wheat from the South
| Author | : Regula Ysewijn |
| Publisher | : Allen & Unwin |
| Total Pages | : 463 |
| Release | : 2020-04-15 |
| Genre | : Cooking |
| ISBN | : 1760873926 |
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Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.
New British Classics
| Author | : Gary Rhodes |
| Publisher | : Ebury Press |
| Total Pages | : 408 |
| Release | : 2001 |
| Genre | : Cookery, British |
| ISBN | : 9780563534112 |
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The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as- The Great British Breakfast, Afternoon Tea and Christmas.
