| This is a collection of over 500 traditional recipes and provides a source of the best of traditional British cooking, from medieval braised rabbit with prunes to 'tum-tickling puds' such as Apple Hat and College Pudding and delicate desserts Damson Snow and Marbled Rose Cream. The book also includes the historical background for some of the key dishes within the book.
Hardback, 18.9 x 24.6cm, 480 pages. |
Price:£25.00
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