National Trust Classic British Cooking

This banquet of a book, a newly updated version of National Trust Complete Traditional Recipe Book, brings together all of the best of traditional British cooking. Handsomely presented with sumptuous color photography throughout, Classic British Cooking is a celebration of national and regional dishes and the traditions and influences that inspired them. There are hundreds of recipes for everything from soups and fish dishes, through to sauces, side dishes and meat dishes, finishing up with pudding, cakes, breads and jams. This comprehensive guide to British cooking includes mouthwatering recipes for potted crab, slow-roasted belly pork, steamed ginger pudding and damson ice cream. Discover the origins of classic recipes, from the macaroni and cheese of the 19th century to Indian-influenced Kedgeree, learn how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favorites. Each chapter contains a detailed introduction to the history behind key dishes, alongside modern interpretations of time-honored recipes. Includes dual measures.

Sarah Edington has written and edited many books on food. She was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. As well as writing about food she specializes in tours of historic kitchens.