The British Table

A New Look at the Traditional Cooking of England, Scotland, and Wales

Nonfiction, Food & Drink, International, European, British & Scottish, Food Writing
Cover of the book The British Table by Colman Andrews, Christopher Hirsheimer, Melissa Hamilton, ABRAMS
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Author: Colman Andrews, Christopher Hirsheimer, Melissa Hamilton ISBN: 9781613122112
Publisher: ABRAMS Publication: November 8, 2016
Imprint: Abrams Language: English
Author: Colman Andrews, Christopher Hirsheimer, Melissa Hamilton
ISBN: 9781613122112
Publisher: ABRAMS
Publication: November 8, 2016
Imprint: Abrams
Language: English

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of the depth and breadth of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of the depth and breadth of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.

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