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Great British Cooking: A Well-kept Secret Paperback – May 6, 1992
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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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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.
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.