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Description - England's Heritage Food and Cooking by Annette Yates

This is a wonderful new guide to the food and cooking of England, with special emphasis on regional traditions and ingredients, and more than 160 classic recipes. Discover the traditional delights of the great English breakfast, the workman's meal of the Cornish pasty or ploughman's, the stately abundance of High Tea and the unassailable family ritual of Roast Beef for Sunday lunch. It is beautifully illustrated with more than 700 specially commissioned photographs, easy-to-follow step-by-step instructions, wonderful evocative shots of the food, and scenic images of the beautiful English landscape. It includes at-a-glance nutritional notes accompany every recipe, detailing energy values as well as cholesterol, fat, carbohydrate, sugar and protein content. This stunning new book celebrates both the old and the new, and begins with an introduction detailing the historical background of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. The recipes themselves bring together the best of England's regional and national specialities. Breakfasts of bacon and eggs, lunchtime soups, fish recipes that exploit the best of England's fresh and sea waters, delicious main course meats and a wealth of wonderful desserts, puddings and sweet treats that the English love, are all featured. Illustrated with over 700 color images, including step-by-step instructions, beautiful finished photographs of every recipe, and portraits of the countryside, landmarks and food of the English landscape and her people, this fabulous book is sure to appeal to any lover of good, regional food.

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Book Details

ISBN: 9781844769322
ISBN-10: 1844769321
Format: Paperback
(297mm x 228mm x mm)
Pages: 256
Imprint: Southwater
Publisher: Anness Publishing
Publish Date: 1-Mar-2010
Country of Publication: United Kingdom

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Author Biography - Annette Yates

Annette Yates co-runs the Taste Talk food consultancy. She is a member of the International Association of Culinary Professionals, the Guild of Food Writers, the Institute of Consumer Sciences and the Microwave Technologies Association. She has contributed to many magazines, including Ideal Home, Waitrose Seasons and Prima, and has written over 20 cookbooks.