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Great British Cooking: A Well-kept Secret Paperback – May 6, 1992
"Warlight" by Michael Ondaatje
A dramatic coming-of-age story set in the decade after World War II, "Warlight" is the mesmerizing new novel from the best-selling author of "The English Patient." Pre-order today
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"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""Garmey's book offers a complete course in British home culinary art . . . and the book is a reliable working guide to a broad spectrum of British home cooking."-- "Publishers Weekly""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 point--that the best British cooking, done at home, has been a well-kept secret."-- Jean Strouse, "Newsweek"
From the Back Cover
This book is a revelation to Americans who have never tasted real Cornish Pastries, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream.
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Top customer reviews
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Love how the author organize these recipes by their key ingredient. You may find interesting historical tidbits and where these recipes came from a specific region in England.
Other recipes are interesting to try. Yummy.
The recipes are easy to follow and measurements
are American and not metric. You will find well
over 200 recipes in this book. The British are not
well known for good food but that is because the
well known restaurants try to copy the French.
Go to an English pup on Sunday lunch you will
find the food delicious just like the English cook
at home every day.
Persons who have ever wondered what "pease porridge" was in the old nursery rhyme will find a tasty recipe here. Travellers who might be put off by a dish like "Cullen skink" will find that they are facing a soup of haddock in creamy milk that is quite appealing. There is a whole chapter devoted to "teatime" and its foundation dishes such as cucumber sandwiches, sweet quick breads, scones and so on. Scotch eggs (eggs wrapped in ground sausage bound up with flour and deep-fried) are one of our great picnic foods and one of England's classic pub offerings. How about sweets like lemon curd and real mincedmeat pie filling? There are great "pickles" like orange chutney. If these dishes appeal to you, do buy the book.
My hardcover purchase dates from 1981 and there are no photos to whet the appetite but the food itself does enough of that. This book is a keeper, even after our tour is over.