English, Scottish & Welsh Books - Page 5

The Game Cookbook

Clarissa Wright

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

This is a landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game, such as how to hang, pluck and roast. Game is experiencing a real revival. It is a healthy alternative to red meat, being naturally lean, low in cholesterol and high in protein. It is also usually organic or free range. Better still it is inexpensive and can be bought from most supermarkets as well as from the local butcher.Written by two passionate countryside campaigners, Clarissa Dickson-Wright and Johnny Scott known for the BBCs Clarissa and the Countryman series as well as, of course, Clarissas part in the BBCs Two Fat Ladies, this authoritative book will draw any food enthusiast into the kitchen. Anecdotes and information from Johnny Scott about the history and habitat of game make fascinating reading and demystify the world of preparing and cooking game. With over 140 easy-to-follow recipes from Red Wine Venison Burgers to Salmon Fishcakes made with Gnocchi you will be inspired by Clarissa Dickson Wrights flair and imagination time and time again.

Traditional Teatime Recipes

Jane Pettigrew

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Customer Reviews:
Total reviews: 1 Average rating: 1.0 of 5

Disappointed 1 out of 5 stars.
13 of 16 people found this review helpful.

I have collected a lot of tea related books over the years and have found it disappointing to await the arrival of a new book only to discover that it is a revision of a book that was originally published in 1991! A new cover design and the addition of the word traditional to the title with the same recipes does not make a new book. I waited too long to return it. CFL

Editorial Review:

This wonderful collection of the best recipes for a traditional British tea will satisfy even the most jaded of palates. Hundreds of recipes for cakes, biscuits, buns, scones, breads, and rolls are provided here with clear instructions and mouthwatering images. From Herb Bread, Cheese and Celery Whirls, and Scarborough Muffins to Melting Moments Biscuits, Fat Rascals, Seventeenth-Century Honey Cake, and Daniel's Coffee and Drambuie Meringues, there is something for everyone. All the basics of good teatime cooking are provided and great tips on common baking problems and how to avoid them. Including not only a brief history of the recipes (many going back centuries), but also the best teas to drink with each one, this is the ultimate book for enjoying the wonderful occasion of an afternoon tea.

Williams-Sonoma London: Authentic Recipes Celebrating the Foods Of the World (Williams-Sonoma Foods of the World)

Sybil Kapoor

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Customer Reviews:
Total reviews: 2 Average rating: 2.5 of 5

Likeable foodie travel for London 4 out of 5 stars.
3 of 3 people found this review helpful.

Williams Sonoma has a relatively new series of sort-of cookbooks for people who want a visit to a particular place as much as they want a tasty dinner. None of these books are exhaustive collections of recipes, but they're just darned nice.

There's two main sections. First, an introductory section describes the culinary history, markets, food culture of the area. A "Best of" section has photos and discussion of, say, afternoon tea, pubs, cheesemongers -- including specific destinations (such as Neal's Yard for cheese, and Fortnum and Mason for tea). This is fun in an armchair travel sort of way, and if (like me) the food on your vacation is a significant part of the trip, it's definitely worth reading through this.

The other half of the book includes about 50 recipes that are illustrative of London cuisine, from "steak, mushroom, and ale pie" to fish pie to potted shrimp to sticky toffee pudding. Efforts are made to include London's fusion cuisine, such as Chicken Tikka Masala or spicy Thai meatballs. That's not a lot of recipes for any cookbook, but these are all well written and beautifully photographed (certainly the strength of all Williams Sonoma books).

Nevertheless, I like this cookbook. It's not one you *must* have on your shelf, but if you're shopping for a general introduction, you won't be disappointed. Those looking for deeper explorations of British cuisine (in all its guises) should look at Gastropub Classics or perhaps something by the Two Fat Ladies.

Editorial Review:

Williams-Sonoma Foods of the World London captures the excitement of this vibrant urban center. This volume explores where to find wonderful artisanal cheeses and locally brewed ales; the best markets, delicatessens, bakeries, and specialty merchants; and describes London+s most celebrated chefs and restaurants.

Dinner at Buckingham Palace

Charles Oliver

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Priceless Memories 5 out of 5 stars.
14 of 16 people found this review helpful.

I did not buy this book for the recipes. I thought, and was correct, that perhaps this book might offer photographs of the Royal Family I had never seen in print before. The story of how this book came about is a wonderful story by itself. Read it and find out who the man was behind it's creation. There are private photos of the Queen Mother, the Queen, and a young Prince Charles that are ready for framing. And that is what I plan on doing this weekend. While I must purchase another copy to keep, I am going through my copy to remove the wonderful shots and frame them. My kitchen is decorated with numerous photos of the Royal Family. And yes, I have Union Jack rugs on the floors as well. The recipes are wonderful, but the photographs and stories are worth buying the book for. If you are an Anglophile as I am, or a huge fan of the Royals, this is the book for you.

Editorial Review:

Dinner at Buckingham Palace is a unique collection of authentic recipes from the royal households, based on the diaries and personal recollections of royal servant Charles Oliver. It became a hobby of his to collect royal menus and recipes until he amassed a considerable collection. He also lovingly and respectfully hoarded a treasure of anecdotes, souvenirs and information on royal tastes and entertaining, to make his own unique and individual commentary, as well as a store of never-before-published private photographs. So, from Queen Victoria's habit of eating breakfast to the sound of bagpipes, to Prince Philip's favourite recipe for scrambled eggs, this book provides a delightful memoir of the tastes and traditions of the royal household over several generations.

Scottish Heritage Food and Cooking: Capture the tastes and traditions with over 150 easy-to-follow recipes and 700 stunning photographs, including step-by-step instructions

Carol Wilson

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Superior Overview of Scottish Cuisine. Buy It. 5 out of 5 stars.
17 of 18 people found this review helpful.

`Scottish Heritage Food and Cooking' by British food historian, Carol Wilson and Myres Castle Highland Hotel chef, Christopher Trotter is a great archetype of how to do an introductory book on a less familiar cuisine. After looking at a few pages, this great format started to look remarkably familiar, when it occurred to me that the same style was used to give us the `The Irish Heritage Cookbook' by Biddy White Lennon and Georgina Campbell.

The book begins with two chapters on Scottish history and cuisine. `The Flavors of Scotland' details the foreign influences on Scottish cuisine and the historically important Scottish food resources. It is not at all surprising that in place of a rhapsody on the country's wines, there are long chapters on the origins, history, and techniques for the production of Scotch whiskey. And, even this humble subject can offer up a few secrets, when I discovered that blended Scotch whiskeys were not only a blend from multiple distilleries, but also a blend from two very different grain preparation and distilling techniques, the old traditional barley malting procedure and `pot stills', and grain whiskeys produced in a `patent still'.

The second is `The Scottish Kitchen' which itemizes the primary ingredients of the Scottish cuisine. These hallmark items are fresh fish, smoked fish, fresh shellfish, game (on hoof, paw, and wing), domestic meats, dairy and cheese, fruits, wild mushrooms, vegetables, oats and barley, and Scotch whiskey. Aside from replacing wine with whiskey, the salient differences between Scotland and Western Europe seems to be the importance of oats, barley, game, and preserved fish. While salted cod is a staple throughout inland Europe, Scotland has many more different fish preserving modalities, since no spot in Scotland is much more than 2 days ride on horseback from the sea, especially on the four Island groups, the Inner Hebrides, the Outer Hebrides, the Orkney Islands, and the Shetland Islands.

I couldn't take the author's claims of foreign influences too seriously, as Scotland is so removed from the main stream, I'm hard pressed to see how much influence the Romans, Scandinavians, and Anglos from England could really have on this very insular landscape. But, the authors do profess some substantial foreign influences. The most important to us may be the `Auld Alliance' between Scotland and France against England. The most prominent event in this history was the tale of Mary, Queen of Scots, the Catholic pretender to the English throne. Unlike some of the very best culinary studies, such as Arthur Schwartz' `Naples at Table' and Coleman Andrews' `The Catalan Cuisine', these subjects are just touched on, just enough to whet one's appetite. One small fault I cite on this book is that it gives no bibliography to assist us in following up this stuff. The authors also claim major influences from the Dutch and the Italians, primarily through trade in the former case and immigration in the latter case. One can probably attribute the Scots' mania for frying anything in sight to the Italian influences on fast food in Scotland, especially with their invention of `fish and chips'. My only other fault with these two chapters is that they end up visiting various subjects twice, such as the history and current state of Scotch whiskey making. They may have done their readers a greater service by treating each subject once, from start to finish.

The very first thing which made me take this book seriously from a culinary point of view was its treatment of Scottish baking. With the smaller resources for raising wheat, bread may not be as big a thing as it is in France and Italy, it is still important, so I was especially happy to see it presented so well here. The centerpiece of breadbaking is the Bannock, which seems to be a cousin to Irish scones and soda bread, in that it's flat and a common part of breakfast, but it is a yeasted bread and not a quickbread like the Irish specialties.

The importance of Bannock and other breads make it all the more easy to understand the discovery that fruit preserves are high on the list of important Scottish culinary products. The authors even go so far as to say that the famous English marmalade was invented in Scotland. It is in the chapter on `Preserves, relishes, and sauces' that we discover that the great Scottish whiskey is an important ingredient in a lot more than the Scotsman's kilted tummy. My only warning on the preserves recipes is that true canning for preservation is a bit more complicated than these recipes make it out to be, so you should either be adept at canning or get a good book on canning (see the `Ball Complete Book of Home Preserving') before attempting these recipes.

While many other influences are cited, I get the constant sense that this cuisine is remarkably similar to great Irish mainstays, especially in their styles of bread and vegetable dishes, featuring potatoes, cabbages, leeks, bacon, kale, and wild greens. In fact, many of the potato dishes look identical to their Irish counterparts, with just a small name change, such as in replacing Colcannon with Kaikenny. The primary difference between Ireland and Scotland seems to be the higher incidence of oats in Scottish `signature' dishes.

With England, Scotland shares a love of a certain kind of sweet pudding and candied fruitcakes.

The most useful chapter in this book may be the one on breakfasts, as it is a prime selection of recipes for a Scottish themed brunch. You even have a dish of lamb kidneys, made famous by association with the opening chapter of James Joyce's `Ulysses'.

The book makes few compromises on calling for local ingredients, especially as it is published in the UK, where ingredients from the British Isles are more common. The only lapse seems to be in its providing little information on sausage making (although some readers may be thankful for being spared the details of blood sausage).

Editorial Review:

Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld Reekie and Burns' Night Haggis - as well as modern twists on classic recipes and contemporary ideas. Also contains a fascinating exploration of Scotland's culinary heritage, including the famous game reserves and fishing streams, the smoke houses, the speciality jam-makers and dairy producers, and the world-renowned whisky distilleries.

Duchess of Devonshire's Chatsworth Cookbook

Duchess of Devonshire

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Quite Different and lovely - Mitford memoirs/cooking 5 out of 5 stars.
7 of 7 people found this review helpful.

This is quite a different cookbook, and quite nice. The Duchess early on admits that she hasn't cooked in 50 or so years, but her interest in recipes, or receipts as she calls them, is huge. Lets face it too, with an interest in the raising of livestock, vegetables and especially poultry, it is really a follow on interest in how it is prepared.

Luckily for us she uses the receipts which friends, family, chefs and other people have given her, tried and true, tested in the kitchens at Chatsworth and made to their own taste. They are credited at the end for where the recipe came from, and who cooked it.

These are often french based, but you can see the clear influence of English cookery here - the Hartington Quiche for instance is a rich creamy concoction and includes Stilton cheese.

Each chapter is on a different thing (puddings, eggs etc) and each is started with a short discussion which is more memoir than anything. When you have the wealth of history that you do at a place like Chatsworth there are plenty of old memu and kitchen items to write about. The Duchess intersperses these with her own memories of food - for instance only eating Bread Sauce for many years in her childhood - and being allowed to.

It is a nice little cookbook - not brilliant, but nice. Most of these recipes I would think can be found just about anywhere else - or in a similar format. However what lifts it out of teh ordinary is the memoirs and background. They are quite sweet and another small insight into the fascinating Mitford Family of whom The Duchess was the youngest and now only surviving member.

Editorial Review:

Eat like a duchess and get to know more about one of England's great houses and the family who lives there.

The Art of Scottish-American Cooking

Kay Shaw Nelson

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

In this comprehensive cookbook, you will learn about the glories of shortbread, or Scotch cake, a unique Scottish creation, as well as marvelous rock buns and Dundee cake. Find out how the Scots introduced fried chicken to America and enjoy recipes for happit hen, wet devil, and Scotch grouse. Digest the histories of the Campbell Soup company, Old Crow Bourbon whiskey, and the graham cracker, invented by the eccentric clergyman Sylvester Graham. Try your hand at innovative egg dishes, fish pies, Scottish hot dogs, oatcakes, scones, griddle breads, and crumpets. Finally, make an ale toast at Hogmanay (New Year's Eve) and ring in the New Year celebrating the many Scottish-American contributions to our daily lives.

Scottish-American author and lecturer Kay Shaw Nelson has combined her ancestral pride with her experience of international travel and love of gastronomy to create The Art of Scottish-American Cooking, an homage to the four hundred years of Scottish food and drink in the United States and Canada. The cookbook includes more than two hundred recipes as well as a wealth of information about Scottish holidays, heroes, traditions, and notable culinary and other cultural achievements by Scottish-Americans.

Seeking to challenge the myth that Scottish cookery is neither interesting nor nutritious, Ms. Shaw Nelson has included a diverse range of recipes sure to satisfy and surprise. Whether you are nostalgic for Scottish-American food from your childhood or just crave some of the delicious comfort food the Scots invented, The Art of Scottish-American Cooking is a cheerfully compiled guide that will inspire you to make and enjoy a slice of Celtic culture.

The Two Fat Ladies Full Throttle

Jennifer Paterson

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

In their third uncensored romp through British and European cuisine, TV's doyennes of decadent food let it rip with all-new, rebelliously rich recipes and food for thought. This raucous ride finds Clarissa Dickson Wright and Jennifer Paterson storming across the cattle and pig farms of Britain to reclaim meat-eaters, searching through dead royals' repertoires for time-tested treasures, and even venturing down under to Australia for their delectable gems.

Companion to their hit series, The Two Fat Ladies Full Throttle offers a diversity of dishes that makes menu planning easy. These intensely flavored recipes deliver palate-pleasing meals that are a delight on your plate as well, for as Clarissa maintains, "Nothing is worse than an all-white menu."

In their own inimitable fashion, the Ladies tackle everything from potent cocktails and savory soufflés to full-flavored pheasant. Appetizers range from satisfying soups spiked with exotic notes like a Chicken and Ginger Soup to tasty crêpes, mousses, tarts, and terrines. Whether it's lamb wrapped in delicate phyllo pastry or a beef stew served with pumpkin scones, main dishes are both comforting and heartwarming, delivering a full measure of robust flare. When it comes to poultry, the Ladies incorporate a wide variety of seasonings to create Calcutta Chicken Croquettes and Spanish Chicken Andalouse. They attack side dishes with similar gusto. A fetchingly colored Tomato Tart and Sugar-Browned Potatoes, laced with a divine caramelized sugar, bring zest to even simple entrées. To finish off these hearty offerings, indulge in the Ladies' desserts, which include creamy custards, Apple Balls smothered in pastry, and a daringly delicious Chocolate Crème Brûlée.

Never has indulgence been so over the top and so very tempting. Replete with hilarious anecdotes from their forays into the British countryside and beyond the Channel, The Two Fat Ladies Full Throttle includes full-color photos of finished dishes. Just as their popular cooking series and two best-selling books won them a place in our hearts, The Two Fat Ladies Full Throttle offers us more delightfully decadent meals that are sure to please.

Jane Grigson's Fruit Book (At Table)

Jane Grigson

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Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

Jane Grigson’s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them á la chinoise. Others, such as the carambola, described by the author as looking “like a small banana gone mad,” will no doubt be happy discoveries.

 

You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits.

 

All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.

Broon's Burns Night

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Editorial Review:

Robert Burns was born on 25th January, 1759 in Ayr, Scotland. He wrote the famous poems "To a Mouse", "Holy Wullie", "Tam O'Shanter", "Ae Fond Kiss", among many more. His use of the Scots language, his tone and the fact he speaks for 'everyman', and his prolific writing, make Burns enormously popular, with wide international appeal. Endorsed by the Burns Federation, this book is a guide on how to organise your own Burns' Night at home - from the shopping list you must take to buy the necessaries for the plentiful recipes, to 'How to do the Gay Gordons' by Joe, to music and poetry from Burns throughout. The book is illustrated throughout with comic strips from Scotland's first family, "The Broons".