This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.

Other cookbooks by this author

• Great British Cooking: A Well-Kept Secret: More Than 200 Recipes--from Meat Pies to Plum Pudding--Adapted for American Cooks
• Great British Cooking: A Well-Kept Secret: More Than 200 Recipes--from Meat Pies to Plum Pudding--Adapted for American Cooks
• Great New British Cooking: Innovative Contemporary Recipes and Modern Renditions of Splendid Traditional Dishes