THE ART OF BRITISH COOKING by Theodora FitzGibbon

THE ART OF BRITISH COOKING

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KIRKUS REVIEW

Built-in prejudice against British foods yields to this thoughtful selection of the best in British cooking. Research into Tudor and Stuart food has revealed some traditional foods too often attributed to other nationals. Many typical American dishes are actually British derivatives (and Britain has adopted some that are American). The best of food today is found in country homes- and a few- specified restaurants, and these recipes, Carefully selected, have been tested and proved for the gourmet kitchen. Little is said of equipment, other than the deep freeze, but certain basic principles are scientifically Presented for proper use of the deep freeze. The usual pattern is followed- from soups to desserts, and then to pickles, wines, etc. The section on game cookery is perhaps the most unusual, but this reader, with a British heritage, found recipes for dishes remembered but rarely found today, such as Mulligatawny soup, potted crab, kedgeree, Jugged hare, Cornish pasties, Haggis, stuffed heart, bread sauce, bannocks, Bath buns- and certain sauces not encountered elsewhere. It is fun to read - and some of the recipes will be tried.

Publisher: Doubleday