Her love of the infinite variety of English cooking and her
knowledge of British culture and history show why our food should
never be considered dull or limited. There are unusual dishes such
as the Cornish Onion and Apple Pie, and even recipes for fungi,
from common field mushrooms to puffballs. She describes some
delicious puddings, cakes and breads, including an exotic violet
flower ice cream, an eighteenth century coconut bread and Yorkshire
teacakes. The finely-executed line drawings that accompany many of
the recipes are more than just beautiful; they inform the cook
about different varieties and techniques of food-handling. First
published in 1954, FOOD IN ENGLAND was the bible of english cooks
and had a deep influence on many contemporary cooks and food
writers. It will undoubtedly attract a new generation of admirers.
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