England's Heritage Food and Cooking: A Classic Collection of 160 Traditional Recipes from This Rich and Varied Culinary Landscape, Shown in 700 Beautiful Photographs, Including Easy Step-by-Step Sequences Throughout by Annette Yates

  • Omelette Arnold Benedict (page 64)

    from English Traditional Recipes: A Heritage of Food & Cooking English Traditional Recipes by Annette Yates

    • Categories: Egg dishes; Breakfast / brunch; Suppers; Cooking for 1 or 2; English
    • Ingredients: smoked haddock fillets; whipping cream; eggs; mature cheddar cheese; watercress
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Notes about Recipes in this book

  • Potted cheese

    • mjes on August 22, 2021

      A simple, flexible way to use scraps of cheese.

  • West Country apple cake

    • racheljmorgan on April 04, 2022

      It's the best coffee cake I've ever had, wonderfully moist with a tart apple flavor. The amount of milk called for was minimal and I didn't have any on hand, so I substituted lemon juice. The cake was easy and came out great. The whole apartment smells wonderful.

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  • ISBN 10 0754817164
  • ISBN 13 9780754817161
  • Published May 25 2007
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

England's culinary heritage is shaped partly by its temperate climate and island geography, and partly by its history of interaction first with mainland Europe and then with the ingredients and ideas from North America, India and China in the days of the British Empire. The result is a cuisine that is based upon staples such as bread and cheese, roasted meats, game pies, fresh and saltwater fish livened up by ingredients from abroad such as potatoes, tomatoes, and spices from the Far East.

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.

Of the 160 recipes here included are classics such as Omelette Arnold Bennett, Bubble and Squeak, Parsnip and Apple Soup, Potted Shrimps, Poached Salmon with Hollandaise, Roast Beef and Yorkshire Pudding, Steak and Kidney Pudding, and Treacle Tart, as well as less common fare such as Steak and Oyster Pie, Roast Pheasant with Game Chips, Devilled Chicken and Brandy Snaps with Cream.

Lavishly illustrated with over 700 colour images, including step-by-step instructions, beautiful finished photographs of every recipe, and evocative 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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