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Title: Great British Cooking: A Well-Kept Secret by Jane Garmey ISBN: 0-06-097459-1 Publisher: Quill Pub. Date: 01 May, 1992 Format: Paperback Volumes: 1 List Price(USD): $18.00 |
Average Customer Rating: 4.89 (9 reviews)
Rating: 5
Summary: A must for every kitchen...
Comment: Like a previous reviewer I too have spent time in the U.K. (as I married a Scotsman). The recipes in here are the standards to British cooking. I've tried many other and this is by far the best for anyone wanting to cook British meals in the U.S. The measurements have all been scaled for an American kitchen and every recipe I've tried has come out wonderful. A LOVELY BOOK!!!!
Rating: 5
Summary: An Unjustly Maligned Cuisine
Comment: British cooking has been a much maligned cuisine over the years. One is reminded of the joke which goes: In the European conception of heaven, the French are the chefs, the British are the police, the Germans are the engineers, etc., while in the European conception of Hell, the Germans are the police, the British are the chefs, etc. While this joke is based on national stereotypes, it does illustrate the common perception of British cooking.
Jane Garmey's book does much to dispel this myth. British cooking, done correctly, is indeed quite good. Some of the best and most distinctive dishes of the cuisine are the savory pies and both the sweet and savory puddings. We have tried and enjoyed many recipes from this book, including the one with the horrifying title "Steak and kidney pudding." This turned out to be a flaky steamed dumpling, filled with beef and mushrooms in a rich gravy. The small amount of beef kidney only served to enrich the sauce. It was delicious. Possibly our favorite recipe in the book is the deceptively simple dessert called Summer (Hydropathic) pudding. It consists only of three ingredients (fresh berries, sugar, bread), which are combined in a unique way. We made it with fresh blueberries and raspberries, and topped it with whipped cream. My wife and I both agreed that this pudding was arguably the best dessert either of us have ever had: pure culinary genius!
The British clearly have nothing to be ashamed of with their national cuisine, as demonstrated by this fine book.
Rating: 5
Summary: My Favorite Cookbook
Comment: I purchased this book in 1983. I purchased a second, paperback version this year, as my original is well worn (and very well loved). I have used it countless times, cooking my way through most of its recipes. It has never failed me and has provided me with many dishes that are now family classics. It is a true gem--simple to use, charmingly written and fool proof in its results. If you have any interest in British food or British heritage this book is a treasure.
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Title: Seven Centuries of English Cooking: A Collection of Recipes by Maxime De LA Falaise, Arabella Boxer ISBN: 0802132960 Publisher: Grove Press Pub. Date: 01 September, 1992 List Price(USD): $15.95 |
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Title: Real Pub Food by Meg Avent ISBN: 1899791191 Publisher: Absolute Press Pub. Date: 01 April, 2002 List Price(USD): $25.00 |
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Title: Celtic Folklore Cooking by Joanne Asala ISBN: 1567180442 Publisher: Llewellyn Publications Pub. Date: 01 August, 1998 List Price(USD): $17.95 |
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Title: The London Ritz Book of Afternoon Tea by Helen Simpson ISBN: 0877958238 Publisher: Morrow Cookbooks Pub. Date: 25 October, 1986 List Price(USD): $14.00 |
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Title: Savory Scottish Recipes by Julie J. McDonald ISBN: 1572160268 Publisher: Penfield Books Pub. Date: 01 November, 1996 List Price(USD): $6.95 |
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