British cookery: A complete guide to culinary practice in the British Isles : based on research undertaken for the British Farm Produce Council and ... Authority by the University of Strathclyde - Hardcover

Lizzie Boyd

Hardcover

ISBN 10: 0856643521 ISBN 13: 9780856643521

Publisher: Croom Helm, 1976

Synopsis

The national food characteristics of Great Britain have been forming since the beginning of life on these islands, but the mid-11th century has been chosen as the starting point for this book's discourse on the outstanding features of British cookery. Such features are linked to individual dishes, their origins and development throughout the centuries. They are also related to new types of foods and new dishes which have been introduced during the 20th century, their subsequent integration and their effects on older recipes. The author has emphasized the social life of the British people, since this is intimately connected with the necessities of food and drink. This new edition contains all the recipes of the original cookbook - over 2000 regional and folk cookery ideas from England, Ireland, Scotland and Wales. The book also covers the history of British cooking, basic preparations, cookery methods and professional cookery.

Edition details

• Publisher: Croom Helm
• Publication date: 1976
• Language: English
• ISBN 10: 0856643521
• ISBN 13: 9780856643521
• Binding: Hardcover
• Number of pages: 640