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Foods of the World: The Cooking of the British Isles Hardcover – October 1, 1969


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Product Details

  • Hardcover: 208 pages
  • Publisher: Time-Life, Incorporated (October 1, 1969)
  • Language: English
  • ISBN-10: 0809400383
  • ISBN-13: 978-0809400386
  • Product Dimensions: 10.7 x 8.5 x 0.7 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #248,706 in Books (See Top 100 in Books)

Customer Reviews

5.0 out of 5 stars
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See all 11 customer reviews
A great narrative cookbook.
Mary Raynor
This book includes clear directions to make many British favorites from Roast Beef and Yorkshire pudding to Brandy Snaps.
Darlene A. Cypser
Bear in mind that you will also want to get the spiral recipe book to go with it.
Anna

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By A Customer on March 28, 2000
Format: Hardcover
Adrian Bailey loves his country, its people and their food. This must be true, given his loving approach to all in this book. Much more than a book of English recipes, the book paints a picture of British life in another time. Yet, as Bailey points out, the food lives on and can be had here or there. He stand with Kenneth Roberts and Lawrence Sanders as an author who can force you to put down the book and head for the kitchen. For those who wish, there are recipes, good ones, along with fascinating pictures. But the plain text alone is worthy of a king's time.
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4 of 4 people found the following review helpful By E. Hernandez VINE VOICE on December 18, 2013
Format: Hardcover
FOODS OF THE WORLD: THE COOKING OF THE BRITISH ISLES (a/k/a THE COOKING OF THE BRITISH ISLES) by Adrian Bailey,Time-Life book series "Foods of the World" ~

This is absolutely a precious, must-have volume whether you be chef, foodie, Anglophile (I am guilty as charged on all three counts but I don't blog). Though it is a bit dated (1969), that makes it all the more valuable because in '69 lots of people still did things the old-fashioned way.

This big, heavier-than-it-looks volume will cover in a few neat, richly written chapters everything you need to know about English food, its origins and what they were doing in 1969. Bailey is a writer's writer, meaning he knows his craft, is a master of it, and he shares everything with the reader. The book, like all great books, is like a long letter to a dear friend ... but it never once loses its professionalism or its goal.

My favorite chapters deal with tea, breakfast, and oddly enough, cheese. Bailey has a personal adventure or a cracking good story to introduce each chapter and each section as well. In a few deft paragraphs he describes a typical northern town boy who is sent to the local fish-n-chips by his mum, to get four haddock and two shillings of what we call french fries ("chips"). Bailey's description of the typical shop is as good as anything by Dickens.

Bailey has a story about an old general who stopped by his club for breakfast. The attendant asks him whether he'd care for Cornflakes. "Damn the Cornflakes! Bring me a plate of underdone cold roast beef and a pint of ale!" roars the general. Ah, John Bull in his twilight. Bailey's aim, of course, is to show us that John Bull loves England too much to disappear, as Bailey himself claims in this book.
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2 of 2 people found the following review helpful By Amazon Customer on July 15, 2013
Format: Hardcover-spiral Verified Purchase
It may be a fairly old book, but the recipes are well laid out, easy to follow, but even better, tasty! You won't be disappointed if you buy this book.
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2 of 2 people found the following review helpful By Sue on April 23, 2013
Verified Purchase
Excellent, easy to follow recipes. My mom used this cookbook extensively when I was growing up, and swears by it.
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1 of 1 people found the following review helpful By LH on March 30, 2014
Verified Purchase
Bought this book set when it first came out many years ago and enjoyed reading and using its recipes. Then I loaned it to someone who never returned it. I'm glad to have it back in my cook book library
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2 of 3 people found the following review helpful By Darlene A. Cypser on December 22, 2010
Format: Board book
This book includes clear directions to make many British favorites from Roast Beef and Yorkshire pudding to Brandy Snaps. It includes wonderful photos and line drawings as well as information on the history of some dishes. The publisher should print a new edition.
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