Great British Cooking: Wellkept Secret, A (Paperback)

~ (Author)

Editorial Reviews

Review

"A wry, delightful, and learned volume." -- -- Suzanne Hamlin, New York Daily News

"Great British Cooking has the festiveness of a flaming plum pudding. . . . If great British cooking was a well-kept secret, Ms. Garmey has let it out." -- Edmund Fuller, Wall Street Journal

"A wry, delightful, and learned volume." -- Suzanne Hamlin, New York Daily News

"Garmey has written an excellent book on a much maligned subject. [She] makes you long for hot scones and beef Wellington and thoroughly proves her main pointthat the best British cooking, done at home, has been a well-kept secret." -- Jean Strouse, Newsweek

Product Description

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream.From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.

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Product Details

• Paperback: 320 pages
• Publisher: William Morrow Cookbooks (May 6, 1992)
• Language: English
• ISBN-10: 0060974591
• ISBN-13: 978-0060974596
• Product Dimensions: 9.1 x 5.9 x 0.9 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #274,817 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

43 of 43 people found the following review helpful:

5.0 out of 5 stars The BEST of the British cookbooks!!, January 7, 2001

By A Customer

Amazon Verified Purchase

If you have spent time in England or are (as I am) married to an Englishman, this will be one of the best investments you could possibly make. All of England's favorite foods are here, and thankfully, it is very sensibly written, in American measurements, etc. Instructions are clear and the recipes are not terribly complicated. The writer's extensive knowledge of food and cooking is obvious, and many recipes contain brief explanations, interesting facts and helpful cooking hints. Virtually all of the dishes I have tried so far have been superb. The cauliflower cheese is unbelievable and the rice pudding is absolutely heavenly. I'm thrilled with this book, as it allows us to enjoy the fine foods of England right here in America. Praise for Ms. Garmey's OUTSTANDING achievement with "Great British Cooking". You will love this cookbook!

37 of 37 people found the following review helpful:

5.0 out of 5 stars An excellent resource for surprisingly delicious food!, March 22, 1999

By A Customer

Jane Garmey aims this book at the American cook, artfully dispelling the myth of stodgy, heavy English food. The recipes are traditional fare such as roast beef and Yorkshire pudding, cauliflower cheese (my British husband's favorite!) and fabulous puddings (desserts). Make no mistake, this is not California-lite cooking, but it may remind you of Sunday dinners at Grandma's or Great-aunt Molly's. The recipes are well-written and easy to follow. Ms. Garmey liberally shares out anecdotal information about the curious names and history of some of these dishes. She also has sections devoted to English High Tea and Beer. I recommend this book for Anglophiles, expats living in England and trying to get to grips with the food, or anyone who loves cooking for the sake of the art.

28 of 28 people found the following review helpful:

5.0 out of 5 stars One is sure to be pleased with the inside joke, February 23, 2006

By	Elizabeth G. Melillo "gloriana" - See all my reviews (TOP 1000 REVIEWER)    (REAL NAME)

The delight in this book is not only in the recipes, which I have enjoyed immensely. Jane Garmey's wit in the presentation makes one sense a wink at the poor reputation British food generally holds, just as her recipes give it the lie. Generally, British food at its best is wonderful... trouble is that finding it 'at its best' often requires a journey.

The volume is not exhaustive, but presents many classic dishes, most easily prepared (and some which would appeal to, for example, one so avidly traditional as to spend the two months it takes for genuine plum pudding.) It is a pleasant sampler of varied main dish, savoury, pudding, and tea favourites.

I would highly recommend this book to those who enjoy cooking. There are many items here which do not require unusual effort or odd ingredients, and can have wonderful results.