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.
Author: Jane Garmey
Binding Type: Paperback
Publisher: William Morrow & Company
Published: 05/06/1992
Pages: 320
Weight: 0.86lbs
Size: 9.20h x 6.09w x 0.84d
ISBN: 9780060974596
Language: English
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