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The Food of London: A Culinary Tour of Classic British Cuisine
The Food of London explores the ethnic influences in multicultural London and discovers the stars behind the 'new London cuisin'.
This unique volume of over 60 recipes reveals the treasures of London-style cooking. Discover the all-time favorite, Cod & Chips, as well as other delicious and easy to prepare dishes such as Smoked Haddock Tart, Roast Red Leg of Partridge, Pears with Stilton and Walnut Dressing, Port Wine Jelly, Coronation Chicken with Fruity Rice, Baked Lemon Sole, and Sherry Trifle.
In addition to the many recipes in this cookbook there is also a vast amount of information on the culinary history of London. Feasts, festivals, and celebrations are also showcased in this book as well as restaurants in London.
Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city, make The Food of London the perfect companion for your adventure into the cuisine of this great city.
This unique volume of over 60 recipes reveals the treasures of London-style cooking. Discover the all-time favorite, Cod & Chips, as well as other delicious and easy to prepare dishes such as Smoked Haddock Tart, Roast Red Leg of Partridge, Pears with Stilton and Walnut Dressing, Port Wine Jelly, Coronation Chicken with Fruity Rice, Baked Lemon Sole, and Sherry Trifle.
In addition to the many recipes in this cookbook there is also a vast amount of information on the culinary history of London. Feasts, festivals, and celebrations are also showcased in this book as well as restaurants in London.
Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city, make The Food of London the perfect companion for your adventure into the cuisine of this great city.
120 pages, Hardcover
First published April 1, 2002
8 people want to read
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July 18, 2013
English cooking is reputed to be bland, prosaic, tasteless and uninteresting. Someone forgot to tell the many great restaurants in London. British cooking is actually quite remarkably cosmopolitan, London being at the center of the British Empire and Commonwealth. Successive waves of ingredients, spices, techniques and flavours were brought home by civil servants, military and missionaries. For example, curry powder is a British invention, as is chicken tikka masala (the most popular restaurant dish in Britain), as is mulligatawny. After an introduction to British culinary history and a review of famous British foodstuffs, Hawkins offers restaurant recipes for some outstanding dishes: port-poached pears with walnut and Stilton dressing, finnan haddock soup, turkey and ham picnic pie, pheasant and pig's trotters pie, bubble and squeak, hot cross buns, and
sherry trifle. There are several more extensive English cookbooks available but this is a pleasant addition to a growing collection.
sherry trifle. There are several more extensive English cookbooks available but this is a pleasant addition to a growing collection.
Displaying 1 of 1 review