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Picnics and outdoor meals are a classic theme in British food.
Afternoon tea in the garden on a golden afternoon in late summer, a
packed lunch consumed on a hilltop while the eyes feast on a
magnificent view, and the tantalising smell of grilling from a
barbecue are all part of this. Being outside sharpens the senses
and the appetite, refreshes the soul and gives different
perspectives - and National Trust properties provide a wealth of
different environments in which to enjoy food outdoors. The book
will include over 100 recipes covering picnics, barbecues and
campfire food. They range from bresola rolls and lemon gin to be
enjoyed as a punting picnic, to a warming minestrone and spiced
parkin for bonfire night, a baba ganoush made with aubergines
chargrilled on the barbecue, and mussels wrapped in seaweed and
cooked on the embers of a campfire. Author Laura Mason gives tips
on transporting and cooking the food in the great outdoors, as well
as giving historical context to the recipes and suggesting the best
National Trust places to eat outdoors.
This gift-sized guide has delicious recipes for savory and sweet
treats, from sandwiches and tart to cakes, scones, macaroons,
shortbreads and preserves. Some are classic, some have a twist,
such as cucumber sandwiches with minted cream cheese, toasted
farmhouse bread with anchovy butter, the classic Victoria sponge,
brandysnaps, cream horns or the classic scone. Plus there's
everything you need to know to brew to the perfect pot of tea (not
to mention the odd cocktail and bowl of punch). Sample menus help
you to plan your tea, whether you're looking for a lively party,
the last word in elegance or a hearty winter tea by the fire. Food
historian Laura Mason also includes some fascinating and amusing
historical recipes that reveal how afternoon tea was taken in times
gone by and the origins of some beloved dishes. Includes dual
measures.
Students, Anglophiles, and gourmands will want to delve into this
delightful survey of a cuisine that is both ancient and
cutting-edge. The introduction of modern kitchen convenlences
transformed the food culture of post-war Britain, and further great
changes came about in this period through the embracing of
influences from around the world, especially from southern Europe
and India. The author details changes in shopping, food options and
preparation, restaurantgoing, and diet, while also describing the
cooking traditions and classic dishes for which Britain is
traditionally known, as these still help to define the people.
today, while the influence of regionalism is eroding. Health and
environmental issues such as those raised by bovine spongiform
encephalopathy (mad-cow disease) have come to the fore. Television
cook shows are all the rage. Women working outside the home and the
increase in single-parent households fuel the demand for quick and
pre-prepared meals. The trends are well supported by statistics,
while a timeline, glossary, and resource guide enhance the
narrative.
The original hardback gained universal praise; 'A fascinating
account' said the TLS; echoed by national and local press; 'A
fascinating book full of off-beat information', wrote Derek Cooper.
This book looks beyond the brilliant colours of the sweet-shop
shelf and consider the ingenuity of sugar boiling and the
manufacture of those intriguing avatars of childhood happiness: the
humbug, the gobstopper, the peardrop and the stick of rock. As well
as a history, it is also a recipe book, with twenty tried and
tested methods for sweets ancient and modern. Who has not wondered
how they got the marbling into humbugs and the fantastic patterns
into Just William's gobstoppers? The byways of knowledge that are
illuminated make this so rewarding. Did you know how they got the
letters into rock? How they twisted barley sugar? The difference
between fudge and tablet? The connection between humbugs and an
Arab sweet from 13th-century Spain (where it was borrowed it from
the Persians)?
Laura Mason brings you over 50 crumble recipes from the National Trust.
Following on from the hugely successful 'National Trust Book of Scones', this will be a salute to Britain's ultimate comfort food - crumbles. With over 50 crumble recipes – plus some cobblers too – you'll have the perfect recipe to cosy up with, every time.
From classic recipes like apple and blackberry or rhubarb crumble to exciting new variations like crumble cheesecakes and microwavable mug crumbles for the time-challenged, this is everything you need. Plus there is a section on how to make classic accompaniments such as jam and custard, and interesting historical cooking trivia is sprinkled throughout to help you pass the time while your crumbles are in the oven.
A sweet tooth is a powerful thing. Babies everywhere seem to smile
when tasting sweetness for the first time, a trait inherited,
perhaps, from our ancestors who foraged for sweet foods that were
generally safer to eat than their bitter counterparts. But the
"science of sweet" is only the beginning of a fascinating story,
because it is not basic human need or simple biological impulse
that prompts us to decorate elaborate wedding cakes, scoop ice
cream into a cone, or drop sugar cubes into coffee. These are
matters of culture and aesthetics, of history and society, and we
might ask many other questions. Why do sweets feature so
prominently in children's literature? When was sugar called a
spice? And how did chocolate evolve from an ancient drink to a
modern candy bar? The Oxford Companion to Sugar and Sweets explores
these questions and more through the collective knowledge of 265
expert contributors, from food historians to chemists,
restaurateurs to cookbook writers, neuroscientists to pastry chefs.
The Companion takes readers around the globe and throughout time,
affording glimpses deep into the brain as well as stratospheric
flights into the world of sugar-crafted fantasies. More than just a
compendium of pastries, candies, ices, preserves, and confections,
this reference work reveals how the human proclivity for sweet has
brought richness to our language, our art, and, of course, our
gastronomy. In nearly 600 entries, beginning with "a la mode" and
ending with the Italian trifle known as "zuppa inglese," the
Companion traces sugar's journey from a rare luxury to a ubiquitous
commodity. In between, readers will learn about numerous sweeteners
(as well-known as agave nectar and as obscure as castoreum, or
beaver extract), the evolution of the dessert course, the
production of chocolate, and the neurological, psychological, and
cultural responses to sweetness. The Companion also delves into the
darker side of sugar, from its ties to colonialism and slavery to
its addictive qualities. Celebrating sugar while acknowledging its
complex history, The Oxford Companion to Sugar and Sweets is the
definitive guide to one of humankind's greatest sources of
pleasure. Like kids in a candy shop, fans of sugar (and aren't we
all?) will enjoy perusing the wondrous variety to be found in this
volume.
A hearty collection of the nation's favourite pies, stews and
one-pot wonders. This mouth-watering collection features easy to
follow instructions on everything from Steak and Kidney pie and
Bolton Hotpot to Chicken & Leek Pie and Sausage and Lentil
stew. Perfect comfort food for any time. A hearty collection of the
nation's favourite pies, stews and one-pot meals, from Steak and
Kidney pie and Bolton Hotpot to Chicken & Leek Pie and Sausage
& Lentil stew. Includes recipes for beef and veal, lamb, pork,
chicken, game, fish and vegetables, as well as dumplings, pastry
and other must-have accompaniments. Ingredients can be swapped,
altered or added to make quick and easy nourishing meals for
friends and family.
The story of a poor man and radical activist who fought to revive
the French Revolution, and whose failure heralded the republic's
defeat "Very much a book for our times. Mason's retelling of the
trial of Gracchus Babeuf and the French Revolution shows how
democracies end. Historians of revolutions and all those concerned
with the arc of social justice movements have much to learn from
this remarkable story."-Sophia Rosenfeld, University of
Pennsylvania Laura Mason tells a new story about the French
Revolution by exploring the trial of Gracchus Babeuf. Named by Karl
Marx and Friedrich Engels as the "first modern communist," Babeuf
was a poor man, an autodidact, and an activist accused of
conspiring to reignite the Revolution and renew political terror.
In one of the lengthiest and most controversial trials of the
revolutionary decade, Babeuf and his allies defended political
liberty and social equality against a regime they accused of
tyranny. Mason refracts national political life through Babeuf's
trial to reveal how this explosive event destabilized a fragile
republic. Although the French Revolution is celebrated as a
founding moment of modern representative government, this book
reminds us that the experiment failed in just ten years. Mason
explains how an elected government's assault on popular democracy
and social justice destroyed the republic, and why that matters
now.
A collection of 200 delicious country recipes from the National
Trust. This wonderful collection of 200 traditional recipes brings
you the best of British country cooking. There are mouth-watering
recipes for every occasion, from soups, starters and light meals to
hearty stews and pies, delicious puddings and teatime treats to
fruity jams and spicy chutneys. The rhythms of rural life
influenced country meals and dishes and led to tasty slow-cooked
stews and hotpots and the rituals of baking bread, cakes and pies.
There is a balance of classic 'good plain cooking' and rich,
well-seasoned dishes often rooted in a particular region and
focusing on local ingredients. Choose from time-honoured family
favourites such as Slow Roast Belly Pork with Root Vegetables,
Shepherd's Pie, Apple Cake and Bakewell Pudding, or discover
lesser-known regional country gems like Cornish Fish Pie,
traditional Welsh Stew or Cumberland Girdle Cakes.
Cookery book full of classic British recipes. There are few things
better than sharing a heartwarming home-cooked Sunday roast dinner
with friends and family, followed by a delicious traditional baked
pudding or cold dessert. This book of classic British meals is Just
Like Mum Used to Make. This book features many of the nation's
favourite recipes like Roast Beef and Yorkshire Pudding, Rack of
Lamb with a Herb Crust and Roast Chicken with Tarragon. There is
also useful advice on what joints to buy, how to prepare them and
how to create delicious meals from the leftovers, like Shepherd's
Pie, Coronation Chicken and many others. In addition, there is a
mouth-watering collection of Mum's classic puddings and desserts,
from Sticky Toffee Sponge and Bread and Butter Pudding to Eton Mess
and Lemon Meringue Pie.
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Roasts (Hardcover)
Laura Mason, National Trust Books
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What is a roast? Much more than a hunk of meat cooked in a certain way.
A roast may conjure up images of vast joints of beef turning on spits
in front of huge fires, of venison poached from under the gamekeeper s
nose, of medieval boards groaning under the weight of peacocks, swans
and sucking pigs, of Christmas geese and turkeys, and of convivial
Sunday lunch. In short, a roast is an idea of plenty, of feasting, and
of occasion.
Acclaimed cook and food historian Laura Mason presents delicious beef,
lamb, pork and chicken roasts, plus traditional recipes for turkey,
goose, duck, game birds, rabbit and hare, and venison too. All the best
accompaniments and vegetable dishes are included, from essential
Yorkshire puddings and roast potatoes to sauces and stuffings.
Everything you need to know about sourcing, preparing and roasting
quality meat is explained and most importantly, the best part of any
roast is often the leftovers, and there are mouth-watering ideas for
soups, sandwiches, salads and pics.
Baptism, marriage, childbirth, death: these are the milestones of
life, invariably marked by a feast or comforting rituals founded on
food and drink. Some of these habits flourished, then died away -
think of the cups of wine passed around the gossips gathered at a
lying in; others have gone on to be industries in their own right -
the wedding cake, which has slowly but surely evolved from the
giant flat discs of bride cake illustrated in the sensational
full-colour cover of a fete in Bermondsey by Hofnagel in the
seventeenth century, to the many-tiered and icing-bedaubed
monuments of today. The book consists of six essays by recognised
food-historians, each taking in turn one of these milestones,
sometimes (but not always) with a certain north-country bias: Peter
Brears writes on funerals; Dr Layinka Swinburne writes on
childbirth; Laura Mason on wedding cakes; Ivan Day on old marriage
customs; and Professor Tony Green on the sociology of the modern
wedding celebration. There is also an overview of Irish food
customs, with reference to these rites, by the well-regarded young
Irish food historian, Regina Sexton.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
++++ The below data was compiled from various identification fields
in the bibliographic record of this title. This data is provided as
an additional tool in helping to ensure edition identification:
++++ Who Builds?: A Romance: Completed In The Month Of Addar (which
Is The Last Half Of February And The First Half Of March) Eveleen
Laura Mason Eveleen Laura Mason, 1903
Reaching Chinese Worldwide introduces the many ways in which
Christians may communicate the truth and love of God in Christ to
Chinese around the world. Drawing upon four decades of reading and
experience, the author first lays a biblical foundation for
cross-cultural witness, then briefly explores the various facets of
ministry among Chinese: Preparation, Presence, Proclamation, Points
of Contact, "Perfection" of Believers, Participation in the Body of
Christ, Performance of Good Works, and Partnering with God. This
nearly comprehensive survey contains both fundamental principles
and practical suggestions useful for all those wanting to make a
Christian impact on China.
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone!
This scarce antiquarian book is included in our special Legacy
Reprint Series. In the interest of creating a more extensive
selection of rare historical book reprints, we have chosen to
reproduce this title even though it may possibly have occasional
imperfections such as missing and blurred pages, missing text, poor
pictures, markings, dark backgrounds and other reproduction issues
beyond our control. Because this work is culturally important, we
have made it available as a part of our commitment to protecting,
preserving and promoting the world's literature.
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone!
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