Das britische Kochbuch: authentische Hausmannskost - Hardcover, von Mervis Ben - gut
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Das britische Kochbuch: authentische Hausmannskost - Hardcover, von Mervis Ben - gut
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eBay-Artikelnr.:127282638357
Artikelmerkmale
- Artikelzustand
- Type
- Hardcover
- ISBN
- 9781838665289
Über dieses Produkt
Product Identifiers
Publisher
Phaidon Press, Incorporated
ISBN-10
1838665285
ISBN-13
9781838665289
eBay Product ID (ePID)
10057282624
Product Key Features
Book Title
British Cookbook : Authentic Home Cooking Recipes from England, Wales, Scotland, and Northern Ireland
Number of Pages
464 Pages
Language
English
Topic
Regional & Ethnic / English, Scottish & Welsh
Publication Year
2022
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
59.1 Oz
Item Length
11.5 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2023-544755
Reviews
Featured in Travel + Leisure's Best Fall Food Books Named one of Eater's 10 Best Cookbooks of Fall 2022, 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic, 'A fascinating dive into the historic underbelly of British cuisine ... required reading for any person interested in food.' - René Redzepi, head chef and owner of restaurant noma in Copenhagen 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' - Sumayya Usmani, author Summers Under the Tamarind Tree 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' - Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' - Pierre Koffmann, Internationally acclaimed chef 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' - Publishers Weekly 'Looking for your meat pies and puddings? [ The British Cookbook ] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' - Stained Page News, Paula Forbes, Featured in Travel + Leisure's Best Fall Food Books Featured in Eater's Top 10 Best Cookbooks of Fall 2022 Featured in Food & Wine's Best Fall 2022 Cookbook 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life ... without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain ... so grateful to have this.' - Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine ... required reading for any person interested in food.' - René Redzepi, head chef and owner of restaurant noma in Copenhagen 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' - Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' - Pierre Koffmann, internationally acclaimed chef 'A wonderfully rich book' - Diana Henry, The Telegraph 'A treasure trove of splendidly named delicacies ... This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' - Eater 'The reader comes away with a newfound understanding and appreciation of the wonderful nuances of good British fare' - Delicious 'Mervis masterfully moves between the sublime and the scrumptious ... Pure poetry' - Monocle 'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' - Philadelphia Inquirer 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' - Sumayya Usmani, author Summers Under the Tamarind Tree 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' - Publishers Weekly 'Looking for your meat pies and puddings? [The British Cookbook] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' - Stained Page News 'This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar ... and more obscure.' - Saveur 'The tide is finally turning on the outdated notion that British food isn't crave-worthy. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. For those who love a good British dish and want some inspiration in between trips across the pond, this cookbook is for you.' - Sean Flynn,Food & Wine, "Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book." - Marina O'Loughlin, British journalist, writer and restaurant critic, Featured in Travel + Leisure's Best Fall Food Books The 10 Best Cookbooks of Fall 2022 - Eater Best Fall 2022 Cookbooks - Food & Wine 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life... without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain... so grateful to have this.' - Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine ... required reading for any person interested in food.' - René Redzepi, head chef and owner of restaurant noma in Copenhagen 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' - Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' - Pierre Koffmann, internationally acclaimed chef 'A wonderfully rich book' - Diana Henry, The Telegraph 'A treasure trove of splendidly named delicacies ... This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' - Eater 'The reader comes away with a newfound understanding and appreciation of the wonderful nuances of good British fare' - delicious 'Mervis masterfully moves between the sublime and the scrumptious...Pure poetry' - Monocle 'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' - Philadelphia Inquirer 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' - Sumayya Usmani, author Summers Under the Tamarind Tree 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' - Publishers Weekly 'Looking for your meat pies and puddings? [ The British Cookbook ] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' - Paula Forbes, Stained Page News 'This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar ... and more obscure.' - Saveur 'The tide is finally turning on the outdated notion that British food isn't crave-worthy. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. For those who love a good British dish and want some inspiration in between trips across the pond, this cookbook is for you.' - Sean Flynn, Food & Wine, Featured in Travel + Leisure's Best Fall Food Books The 10 Best Cookbooks of Fall 2022 - Eater Best Fall 2022 Cookbooks - Food & Wine 'A treasure trove of splendidly named delicacies ... This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' - Eater 'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' - Philadelphia Inquirer 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine ... required reading for any person interested in food.' - René Redzepi, head chef and owner of restaurant noma in Copenhagen 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' - Sumayya Usmani, author Summers Under the Tamarind Tree 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' - Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' - Pierre Koffmann, internationally acclaimed chef 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' - Publishers Weekly 'Looking for your meat pies and puddings? [ The British Cookbook ] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' - Paula Forbes, Stained Page News 'This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar ... and more obscure.' - Saveur 'The tide is finally turning on the outdated notion that British food isn't crave-worthy. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. For those who love a good British dish and want some inspiration in between trips across the pond, this cookbook is for you.' - Sean Flynn, Food & Wine 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life... without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain... so grateful to have this.' - Stephen Fry, Featured in Travel + Leisure's Best Fall Food Books Named one of Eater's 10 Best Cookbooks of Fall 2022 'A treasure trove of splendidly named delicacies ... This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' - Eater 'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' - Philadelphia Inquirer 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine ... required reading for any person interested in food.' - René Redzepi, head chef and owner of restaurant noma in Copenhagen 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' - Sumayya Usmani, author Summers Under the Tamarind Tree 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' - Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' - Pierre Koffmann, internationally acclaimed chef 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' - Publishers Weekly 'Looking for your meat pies and puddings? [ The British Cookbook ] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' - Paula Forbes, Stained Page News, 'A treasure trove of splendidly named delicacies...This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' - Eater, 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine ... required reading for any person interested in food.' - René Redzepi, head chef and owner of restaurant noma in Copenhagen 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' - Sumayya Usmani, author Summers Under the Tamarind Tree 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' - Elisabeth Luard, a food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' - Pierre Koffmann, Internationally acclaimed chef 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' - Publishers Weekly
Dewey Edition
23
TitleLeading
The
Dewey Decimal
641.5941
Synopsis
Discover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking, Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking In The British Cookbook , author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast.The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.Chapters include:Eggs and Dairy Soups and Stews Vegetables Fish and Shellfish Poultry Game and Game Birds Beef Pork and Lamb Savoury Pies and Pasties Stuffings, Dumplings, Porridge and Pastry Griddle Cakes and Breads Oven-Baked Breads and Savoury Bakes Cakes, Buns and Biscuits Puddings and Pies Sauces, Confections and Preserves, 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life... without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain... so grateful to have this.' - Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' - Marina O'Loughlin, British journalist, writer and restaurant critic Discover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking In The British Cookbook , author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates. Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast. The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine. Chapters include: Eggs and Dairy Soups and Stews Vegetables Fish and Shellfish Poultry Game and Game Birds Beef Pork and Lamb Savoury Pies and Pasties Stuffings, Dumplings, Porridge and Pastry Griddle Cakes and Breads Oven-Baked Breads and Savoury Bakes Cakes, Buns and Biscuits Puddings and Pies Sauces, Confections and Preserves
LC Classification Number
TX717
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