Product Description

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.

Product Details

• Amazon Sales Rank: #165103 in Books
• Published on: 1992-05-06
• Released on: 1992-05-06
• Number of items: 1
• Binding: Paperback
• 320 pages

Edmund Fuller, Wall Street Journal

"Great British Cooking has the festiveness of a flaming plum pudding. . . . If great British cooking was a well-kept secret, Ms. Garmey has let it out."

-- Suzanne Hamlin, New York Daily News
"A wry, delightful, and learned volume."

Jean Strouse, Newsweek

"Garmey has written an excellent book on a much maligned subject. [She] makes you long for hot scones and beef Wellington and thoroughly proves her main pointthat the best British cooking, done at home, has been a well-kept secret."

Customer Reviews

Not for those with little time
I like to cook but don't have as much time for it as I'd like. I can do the recipes in this book on the weekends, but on workdays, they just take too long.

That's too bad, because the food is very good.

Recipes that the English really eat daily
Although the book has no pictures, the recipes taste and look like authentic British foods. The measures have been converted to standard American measures and some traditional British ingredients have been changed to easier to find American ingredients such as sour cream instead of creme fraiche; however, this book would be easy to use in any country. A good basic 'What the English really eat' cookbook!

One is sure to be pleased with the inside joke
The delight in this book is not only in the recipes, which I have enjoyed immensely. Jane Garmey's wit in the presentation makes one sense a wink at the poor reputation British food generally holds, just as her recipes give it the lie. Generally, British food at its best is wonderful... trouble is that finding it 'at its best' often requires a journey.

The volume is not exhaustive, but presents many classic dishes, most easily prepared (and some which would appeal to, for example, one so avidly traditional as to spend the two months it takes for genuine plum pudding.) It is a pleasant sampler of varied main dish, savoury, pudding, and tea favourites.

I would highly recommend this book to those who enjoy cooking. There are many items here which do not require unusual effort or odd ingredients, and can have wonderful results.