'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life… without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain… so grateful to have this.' – Stephen Fry
'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic
Discover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking
In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.
Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast.
The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.
Chapters include:
- Eggs and Dairy
- Soups and Stews
- Vegetables
- Fish and Shellfish
- Poultry
- Game and Game Birds
- Beef
- Pork and Lamb
- Savoury Pies and Pasties
- Stuffings, Dumplings, Porridge and Pastry
- Griddle Cakes and Breads
- Oven-Baked Breads and Savoury Bakes
- Cakes, Buns and Biscuits
- Puddings and Pies
- Sauces, Confections and Preserves
Ben Mervis is a respected food historian, researcher, and writer. He has worked at restaurant noma in Copenhagen, and as a contributor and researcher on Netflix's Chef's Table. In 2017 he launched the magazine Fare, an exploration of city culture through food, history, and community. Ben has worked alongside chefs from around the UK to draw together the collection of dishes for The British Cookbook.
Jeremy Lee is a British chef and proprietor at Quo Vadis in London. He had previously been head chef at the Blueprint Café for 18 years.
