Kategoria BISAC: Cooking >> Regional & Ethnic - English, Scottish & Welsh

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone...

Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous strides lately, and the changes in shopping and food options, preparation, restaurant-going, and diet are detailed. The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people.

Commercialization and globalization are shown to...

More than 80 gorgeously illustrated recipes from a bakery that has quickly become aninstitution for cake lovers, with a pink placeholder ribbon and plenty of quirky charm

Primrose Bakery is a way of life from homemade croissants at breakfast, through fruity loaves at coffee time, to a slice of layer cake with afternoon tea, these recipes havethe whole day covered. And that's notto mentiontheir signature cupcakes with buttercream icing in every flavor, a delicious treat whatever the time of day. Unique concoction include Cookies and Cream Cupcakes, Rhubarb Cupcakes, Triple Layer Caramel...

From Pulled Pork, Sage, and Apple Pie to Chocolate Hedonist pie--mouthwatering, flavor-bursting recipes

Everyone loves a pie, and Pieminister has led the way in reinventing this great British classic for a new generation of food lovers. Their brilliantly creative and delicious recipes like their Heidi Pie (goat cheese, sweet potato, spinach, and red onion), Pietanic (smoked haddock, salmon, pollock, prawns, and a creamy sauce), and Moo Pie (beef steak, cracked black pepper, and real ale) taste luscious and focus on free-range, locally sourced baking. This cookbook offers recipes that are...