Thanks to so many modern superchefs producing classic hearty meals as their signature dishes, we are rediscovering the delights of our native puddings, both sweet and savoury; steak and kidney, pease pudding and bread and butter pudding are all now appearing on the smartest restaurant menus. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and allowing us to eat well without expensive, imported ingredients. As well as a collection of recipes which spans flummeries, syllabubs, fools, fritters, dumplings, pies and tarts, the author also offers an insight into the history of all these now popular dishes.
- ISBN10 1904010075
- ISBN13 9781904010074
- Publish Date 31 May 2002 (first published 24 September 1981)
- Publish Status Out of Print
- Out of Print 27 October 2009
- Publish Country GB
- Imprint Grub Street Publishing
- Edition New edition
- Format Paperback
- Pages 218
- Language English