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Maw Broon and the Glebe Street Afternoon Tea Ladies bring you the best of their Scottish recipes for just under 100 Scottish fancy cakes and dainty savouries. Maw Broon and the Glebe Street Afternoon Tea Ladies bring you the best of their Scottish recipes for fancy cakes and dainty savouries. They've also written their very own (idiosyncratic) advice on the etiquette of afternoon tea for their friends and family, at home and abroad in the Commonwealth and Empire. Miss Gardner, a teacher, and one...

From Great Hall feasts to the sweets at Honeydukes and the treats at Kowalski’s Bakery, food and drink play a starring role in the films of Harry Potter and Fantastic Beasts. Now you can create those magical treats and libations at home, and dozens more, in the first, comprehensive officially licensed Wizarding World cookbook. Take a culinary journey through each of the eleven films and learn to make traditional treats beloved at the British, English, and French locations in the films and favori...

Scotland's larder has some of the world's most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled - from langoustines to black puddings, from hot smoked salmon to Shetland mussels.Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean - Scotland's National Chef and MasterChef: The Professionals winner - gathers together the best of Scottish cookery from its historic beginnings to where we are today. With over 100 recipes, Scottish Kitchen wil...

During the dark days of the Second World War, the wartime diet's low fat, high fibre and sensibly sized portions meant that the British population enjoyed a level of health and fitness that has never been matched since. Using the wartime diet as a model, The Ration Book Diet presents sixty recipes specially created to enable you and your family to eat more healthily. Some are taken straight from Second World War cookery books, with only minor adjustments to suit the 21st century palate. For the...

A guide for beginning-level cooks shares a wealth of vegetarian recipes that can be prepared in a minimum of time and without extensive exotic ingredients, sharing simple instructions for such options as Creamy Mushroom Pot Pie, Apricot Summer Tart with Macadamia Shortbread Crust, and Ice-Cold Blueb

Marco Pierre White has risen to be a firm figure in the world of "haute cuisine". Since he opened "Harvey's" restaurant in south-west London in 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coveted third Michelin "rosette", and almost equally renowned for the upheavals in his private life. In 1992, he opened "The Canteen" in Chelsea Harbour, and in autumn 1993 opened "The Restaurant" in Knightsbridge, which have one and three stars respectively in th...

More than 100 easy-to-follow recipes allow both the experienced and would-be chef to create a true taste of Wales. Five course sections—starters and light dishes; fish and seafood; vegetarian dishes; meat, poultry, and game; and puddings and baking—each featurs full recipes and photographs. Includes metric measures.

This comprehensive and sumptuous book begins with an introduction detailing the historical background of cooking and eating in Britain, describing regional differences, local dishes, festivals, feast days and folk customs. Over 360 recipes then bring together the best of Britain's regional and national traditions. There are breakfasts of porridge, bacon and eggs, lunchtime soups, quiches and pasties, hearty dining highlights such as beef Wellington and braised sausages with onions, and teatime c...

Great British Menu has become a British institution, showcasing the nation’s top chefs as they put their hearts on a plate and compete for a spot in a glorious British banquet. To celebrate the show’s 20th anniversary, Great British Menu brings together showstopping recipes from the show’s entire run - starters, fish courses, mains and desserts from chefs at the top of their game, representing every region of the British Isles.From a ‘Firefly’ vegan golden beetroot tart to a truffled croque mons...

Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. In this little book of fast food, Nigel Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are ea...

Why does Scotch whisky taste as it does? Where do the flavours come from? How might they have changed over the years? The flavour of Scotch whisky is as much influenced by history, craft and tradition as it is by science. Whiskypedia explores these influences. Introductory sections provide an historical overview, and an explanation of the contribution made by each stage of the production process. Each entry provides a brief account of the distillery's history and curiosities, lists the bottlings...

Puddings are Britain's unsung culinary inheritance, and their infinite variety is unrivalled anywhere in the world. They come boiled, baked and steamed, British trifle is a triumph, and deep pies with fruit below and pastry on top have always intrigued visitors from abroad. Despite the current obsession with diet, puddings have made a dramatic comeback in recent years. Below the abstemious salads and grills on restaurant menus, indulgent toffee pudding, rich chocolate confections and satisfying...