Complete Traditional Recipe Book
Complete Traditional Recipe Book by Sarah Edington, published by Pavilion Books on September 28, 2006, offers a comprehensive collection of traditional British recipes curated from the National Trust. This 384-page book presents a variety of dishes ranging from starters to puddings, showcasing recipes that have endured through time in British cuisine. It features a diverse array of meals, including medieval braised rabbit, shepherd’s pie, and delightful desserts like apple hat and marbled rose cream, all aimed at providing a taste of authentic British cooking.
Readers will discover not only practical recipes but also the historical context behind some of the featured dishes. The book delves into the origins of classic meals, such as the first creamy macaroni cheese and 19th-century Mulligatawny soup, linking them to their historical roots. With a focus on cooking and specific ingredients, this edition serves as a resource for anyone interested in exploring the rich culinary heritage of Britain through its traditional recipes.
Official synopsis Publisher
A collection of the best traditional British recipes from the National Trust. The recipes range from starters to puddings and provide a source of the tastiest food that has stood the test of time in British cooking, from medieval braised rabbit through shepherd’s pie and toad in the hole to ‘tum-tickling puds’ such as apple hat and college pudding and delicate desserts damson snow and marbled rose cream. Though the emphasis is on the practical, the book includes the historical background for some of the key dishes within the book, from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century Mulligatawny soup (derived from a Southern Indian dish). The National Trust have researched the archives to find an authentic but delicious taste of history.
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