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Jamie's Great Britain Hardcover – September 29, 2011
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Top Customer Reviews
Many local specialties are represented, such as Cornish Pasties, Cranachan, Welsh Cakes, "King of Mash" Irish Champ, and Clootie Dumpling, all with a twist or two. Afternoon tea and cricket matches get a look-in with Earl Grey Tea Loaf, Eccles Cakes and some interesting variations on shortbread (lemon thyme-vanilla, lavender & honey). And there are introductions to local folks with their own small businesses, such as Wilkins Cider, Westcombe Cheddar, Arbroath Smokies and Mark's Bread. Some nice condiments and menu suggestions, too.
Jamie talks about the many cultural influences on British cooking and tosses a bit of history in with some of these dishes. There's a visit to the Lea & Perrins factory, for instance, and cooking with the Yemeni community of Cardiff. Add an unobtrusive undercurrent of sustainability - the reader is gently reminded that in the UK, certain less familliar fish like coley or gurnard taste wonderful in place of scarce cod, and prawns should be responsibly sourced; allotments are celebrated with photos and recipes.
Lots of nice salads, soups, veg, Sunday roasts, scrummy puds, a chapter on the seaside and a chapter on "wild food" i.e. game and foraging, plus my favourite, a chapter on breakfasts. This is a UK cookbook and all measurements are to UK standards - if cooking in the USA you'll need to translate them to US standards.Read more ›
There are plenty of lovely color photographs so that you know what your dish should look like. So many pretty, colorful dishes, and loads of produce.
Most Recent Customer Reviews
It's a book. What else can anybody say about a thing that is legible or not? matter of taste, too.Published on February 3, 2013 by TILII
I check out new cookbooks from the library before I commit to buying one (something I wish I had done years ago as my collection is huge now). Read morePublished on November 8, 2012 by C. Taylor