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Description
Food in Britain used to be a laughingstock, described as bland, boiled meat with a few turnips added to the pot. This unfair prejudice was undoubtedly generated from the many "mock" recipes resulting from wartime and post-war deprivation. Americans didn't suffer that deprivation, though we suffered shortages during the Great Depression. British cuisine was eventually saved by availability of quality, variety food and the modern foodie. It's come a long way since "pie and mash" was counted on by so many so long. One can hardly find it anymore, and Britain has almost lost its retro-eating habits. Here are 26 recipes that recall those days, with full-color food and travel photos. They call for products readily available throughout North America. In keeping with what I've learned from the 2010 census, most are proportioned for two servings. Tips and my usual advice about cooking for only two follow the recipes, along with an exhaustive glossary of British food terms and a comprehensive index for easy referencing.
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- Author: M
- Publisher: Lulu.com
- ISBN-10: 1300948329
- ISBN-13: 9781300948322
- Format: 21.6 x 27.9 x 0.5 cm, minkšti viršeliai
- Language: English English
Food in Britain used to be a laughingstock, described as bland, boiled meat with a few turnips added to the pot. This unfair prejudice was undoubtedly generated from the many "mock" recipes resulting from wartime and post-war deprivation. Americans didn't suffer that deprivation, though we suffered shortages during the Great Depression. British cuisine was eventually saved by availability of quality, variety food and the modern foodie. It's come a long way since "pie and mash" was counted on by so many so long. One can hardly find it anymore, and Britain has almost lost its retro-eating habits. Here are 26 recipes that recall those days, with full-color food and travel photos. They call for products readily available throughout North America. In keeping with what I've learned from the 2010 census, most are proportioned for two servings. Tips and my usual advice about cooking for only two follow the recipes, along with an exhaustive glossary of British food terms and a comprehensive index for easy referencing.
Reviews