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 | | | |  | | | Product Details
Format: Paperback, 1st ed., 320 pages
Edition: 1st HarperPerennial ed
Publisher: HarperCollins Publishers
ISBN: 0060974591
Average Reader Review:     (Based on 1 review.)
| |  | | | From The Publisher 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.
Author Biography: Jane Garmey, who is British is currently producing a public televisionseries on the arts for children. The author of Great New British Cooking, shefrequently writes about food.
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 | | | | | Number of Reviews: 1 Average Rating:     
Best British cooking book around     
-- Jen, December 21, 1999
Also Recommended: A Little Book of English Teas
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"The average trade book has a shelf life of between milk and yogurt, except for books by any member of the Irving Wallace family - they have preservatives."
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| | | | | | Keywords Cookery, British, Cooking / Wine, Cooking, Regional & Ethnic - English, Scottish & Welsh, Regional & Ethnic - European, Cookery, British
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