Release Date: November 8, 2016
My Mom's English, so I've grown up eating many British dishes. For breakfast, Mom made us Eggs and Soldiers. Getting hold of real bangers in Vermont was challenging, so we'd have bacon with thick slices of toast fried in some of the bacon fat and served with over-easy eggs. In The British Table, Coleman Andrews takes a new look at many of the classic dishes in England, Scotland, and Wales. Many are favorites from my childhood, while others are simply dishes I know of but never bothered to try or never had an interest in.
The cookbook is divided into sections. You have breakfasts, seafood, poultry/rabbit, meats, veggies, sauces, desserts, drinks, crusts, tea items, etc. Among the many recipes, these really stood out as childhood favorites.
- Monkfish Curry
- Mince and Tatties
- Toad in the Hole
- Mushy Peas
- Sticky Toffee Pudding
- Welsh Rarebit
I have to thank the author for some recipes that go back to the classic way foods were prepared. My grandfather was a North Sea fisherman. He always taught us that to make a proper fish and chip batter, you just needed flour and beer. So many recipes today add egg whites, eggs, or other unnecessary ingredients. Flour and beer are really all you need for a light, flavorful beer batter.
The photography in The British Table is outstanding. Kudos to Christopher Hirsheimer for the photos that capture the prepared recipes, the ingredients, and Britain's scenery.
With more than 150 recipes, dozens of color photos and classic images/posters, and plenty of historic backstories to go along with the recipes, this really is a must-have for your kitchen.