REGIONAL COOKING OF ENGLAND (HB)

In this culinary tour of England, you’ll find 280 recipes including Sussex pond pudding, fruit crumbles, trifle, steak and oyster pie, raised pork pies, scones, stotties, Bosworth jumbles, the full English, and many more. Introductory chapters detail the history of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. The recipes are easy to follow, achievable in today’s modern kitchens, and use easily accessible ingredients.