Overview
Gleaned from the kitchen of English cottages, inns, pubs, and farms, these 250 recipes feature the best every larder, oven, and pantry has to offer. Geraldine Duncann ventures beyond the confines of English breakfast staples, serving up such serendipitously found dishes as Minted New Potatoes and sixteenth century Intoxicated Fowelle.
Each easy-to-follow recipe is adapted for the North American kitchen. Sections on techniques and suggested menus as well as 8 pages of color photographs bring the recipes to life!
Synopsis
Gleaned from the kitchen of English cottages, inns, pubs, and farms, these 250 recipes feature the best every larder, oven, and pantry has to offer. Geraldine Duncann ventures beyond the confines of English breakfast staples, serving up such serendipitously found dishes as Minted New Potatoes and sixteenth century Intoxicated Fowelle.
Each easy-to-follow recipe is adapted for the North American kitchen. Sections on techniques and suggested menus as well as 8 pages of color photographs bring the recipes to life!