{"product_id":"the-british-cookbook-authentic-home-cooking-recipes-from-england-wales-scotland-and-northern-ireland","title":"The British Cookbook: Authentic Home Cooking Recipes from England, Wales, Scotland, and Northern Ireland","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBen Mervis\u003c\/b\u003e 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 \u003ci\u003eChef's Table\u003c\/i\u003e. In 2017 he launched the magazine \u003ci\u003eFare\u003c\/i\u003e, 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 \u003ci\u003eThe British Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJeremy Lee\u003c\/b\u003e is a British chef and proprietor at Quo Vadis in London. He had previously been head chef at the Blueprint Café for 18 years.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDiscover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eFeatured in \u003ci\u003eTravel + Leisure'\u003c\/i\u003es Best Fall Food Books\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFeatured in \u003ci\u003eEater'\u003c\/i\u003es Top 10 Best Cookbooks of Fall 2022\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFeatured in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Best Fall 2022 Cookbook\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life ... without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain ... so grateful to have this.' - \u003cb\u003eStephen Fry\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - \u003cb\u003eMarina O'Loughlin\u003c\/b\u003e, British journalist, writer and restaurant critic\u003c\/p\u003e\n\u003cp\u003e'A fascinating dive into the historic underbelly of British cuisine ... required reading for any person interested in food.' - \u003cb\u003eRené Redzepi\u003c\/b\u003e, head chef and owner of restaurant noma in Copenhagen\u003c\/p\u003e\n\u003cp\u003e'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' - \u003cb\u003eElisabeth Luard\u003c\/b\u003e, food writer, artist and broadcaster\u003c\/p\u003e\n\u003cp\u003e'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' - \u003cb\u003ePierre Koffmann\u003c\/b\u003e, internationally acclaimed chef\u003c\/p\u003e\n\u003cp\u003e'A wonderfully rich book' - \u003cb\u003eDiana Henry\u003c\/b\u003e, \u003ci\u003e\u003cb\u003eThe Telegraph\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'A treasure trove of splendidly named delicacies ... This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' - \u003cb\u003e\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e'The reader comes away with a newfound understanding and appreciation of the wonderful nuances of good British fare' - \u003cb\u003e\u003ci\u003eDelicious\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e'Mervis masterfully moves between the sublime and the scrumptious ... Pure poetry' - \u003ci\u003e\u003cb\u003eMonocle\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' - \u003ci\u003e\u003cb\u003ePhiladelphia Inquirer\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' - \u003cb\u003eSumayya Usmani\u003c\/b\u003e, author \u003ci\u003eSummers Under the Tamarind Tree\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' - \u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'Looking for your meat pies and puddings? [\u003ci\u003eThe British Cookbook\u003c\/i\u003e] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' - \u003cb\u003e\u003ci\u003eStained Page News\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e'This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar ... and more obscure.' - \u003cb\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e'The tide is finally turning on the outdated notion that British food isn't crave-worthy. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. For those who love a good British dish and want some inspiration in between trips across the pond, this cookbook is for you.' - \u003cb\u003eSean Flynn, \u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life... without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain... so grateful to have this.' - Stephen Fry\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDiscover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eThe British Cookbook\u003c\/i\u003e, 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.\u003c\/p\u003e\n\u003cp\u003ePart 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. \u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eChapters include: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEggs and Dairy\u003c\/li\u003e\n\u003cli\u003eSoups and Stews\u003c\/li\u003e\n\u003cli\u003eVegetables\u003c\/li\u003e\n\u003cli\u003eFish and Shellfish\u003c\/li\u003e\n\u003cli\u003ePoultry\u003c\/li\u003e\n\u003cli\u003eGame and Game Birds\u003c\/li\u003e\n\u003cli\u003eBeef\u003c\/li\u003e\n\u003cli\u003ePork and Lamb\u003c\/li\u003e\n\u003cli\u003eSavoury Pies and Pasties\u003c\/li\u003e\n\u003cli\u003eStuffings, Dumplings, Porridge and Pastry\u003c\/li\u003e\n\u003cli\u003eGriddle Cakes and Breads\u003c\/li\u003e\n\u003cli\u003eOven-Baked Breads and Savoury Bakes\u003c\/li\u003e\n\u003cli\u003eCakes, Buns and Biscuits\u003c\/li\u003e\n\u003cli\u003ePuddings and Pies\u003c\/li\u003e\n\u003cli\u003eSauces, Confections and Preserves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/15\/2022 (EAN 9781838665289, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mervis, Ben\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Phaidon Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-10-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|English, Scottish \u0026amp; Welsh|Cooking|Comfort Food|Travel|Europe|Great Britain\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, British|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.57 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781838665289\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781838665289\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":51154282283286,"sku":"SP-9781838665289","price":68.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781838665289_spiral.png?v=1774940443","url":"https:\/\/lusper.myshopify.com\/products\/the-british-cookbook-authentic-home-cooking-recipes-from-england-wales-scotland-and-northern-ireland","provider":"Lusperbooks","version":"1.0","type":"link"}