Britain's culinary heritage has been shaped by its island geography, temperate climate and history of invasion and conquest, but has stayed remarkably constant throughout the centuries. A wealth of natural ingredients and fertile farming land has meant a bountiful supply of meat, fish, fruit and vegetables, enlivened by the historical adoption of ingredients introduced from the Americas, Europe and Asia.
This stunning book begins with an introduction detailing the historical background of cooking and eating in Britain, featuring regional differences, local specialities, festivals, feast days and folk customs. There is also a visual directory of classic ingredients.
The recipes that follow bring together the best of British cooking. Just a sample of the many highlights include breakfast of porridge, bacon and eggs, or jugged kippers; lunchtime soups, quiches and pasties; tea-time favourites such as cucumber sandwiches and Victoria sponge; and hearty dining highlights like steak and oyster pie, braised sausages with onions, and herrings in oatmeal.
Classic Sunday lunches are featured with recipes for stuffed roast chicken with bread sauce, the unbeatable roast beef and Yorkshire pudding, and roast goose with stuffed apples. The British love their puddings and tea-time treats, and here you will discover a wealth of pies, cakes, biscuits and desserts, including Welsh cakes, shortbread, jam tarts, rice pudding, jam roly poly and treacle tart.
With every recipe clearly explained step by step, and with 1000 beautiful colour photographs to inspire and explain, this is the perfect book for anyone who wants to explore the classic cooking of the British Isles.
Georgina Campbell lives in Dublin, Ireland. She is the author of the premier hospitality guide to Ireland, The Georgina Campbell Guide - Ireland's Best Places To Eat, Drink & Stay, and has written many books on Irish food including Good Food From Ireland, Meals For All Seasons - The Best of Contemporary Irish Cooking, Irish Breads & Baking, and is also a weekly columnist in the Irish Independent Weekend magazine and a regular contributor to Food & Wine magazine. Georgina is a founding member of the Irish Food Writer's Guild, and also a member of Britain's Guild of Food Writers and the International Slow Food Movement.
Annette Yates, who compiled the English and Welsh sections of the book, co-runs the Taste Talk food consultancy. In her native Wales she is a keen supporter of food producers, farmers' markets and local chefs, working with them to create unique taste experiences and food events, and she has a particular interest in the regional cooking of England.
Christopher Trotter is the chef of the 16th-century Myres Castle Highland Hotel in Scotland, where he indulges his passion for Scottish produce, foods and cooking. Having trained at the Savoy and in a prestigious Michelin-starred restaurant in France, he now specializes in traditional and new Scottish dishes. Additional text on the historical contexts, cooking traditions and special ingredients of the British Isles has been supplied by Biddy White-Lennon and Carol Wilson.