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The British Cookbook

Name: The British Cookbook
Brand: Phaidon
Price: 52.99 AUD
Availability: InStock

Authentic Home Cooking Recipes from England, Wales, Scotland, and Northern Ireland

By: Ben Mervis

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Hardcover | 3 October 2022 | Edition Number 1

At a Glance

Hardcover
464 Pages

Dimensions(cm)
4.2 x 19 x 27.7

Hardcover

RRP $74.95

$52.99

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'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic

Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking

In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.

Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast.

The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.

Chapters include:

Eggs and Dairy
Soups and Stews
Vegetables
Fish and Shellfish
Poultry
Game and Game Birds
Beef
Pork and Lamb
Savoury Pies and Pasties
Stuffings, Dumplings, Porridge and Pastry
Griddle Cakes and Breads
Oven-Baked Breads and Savoury Bakes
Cakes, Buns and Biscuits
Puddings and Pies
Sauces, Confections and Preserves

About the Author

Ben Mervis is a respected food historian, researcher, and writer. He has worked at restaurant noma in Copenhagen, and as a contributor and researcher on Netflix's Chef's Table. In 2017 he launched the magazine Fare, an exploration of city culture through food, history, and community. Ben has worked alongside chefs from around the UK to draw together the collection of dishes for The British Cookbook.

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