The National Trust Complete Traditional Recipe Book (National Trust Food) Hardcover by Sarah Edington (National Trust) (IBRCookBooks)

This is a working book; no dust jacket, just a robust binding which I guess is meant to accept a little kitchen detritus: it happens to us all. Starting to read it as a book as opposed to a work of reference, I think the recipes contained here must span over 500 years. Anyone unable to draw inspiration from this tome clearly can not be inspired. It is very good at reminding me of a number of meals & also has a fair few brand new ideas. OK, so it does cover how to cook in an Aga (The Sponsor) as well as conventional, contemporary methods but I guess a sponsor is needed. Anyway, this book is well worth it. It is a good read & the recipes really do work too! OK so it is not cheap but then, how much would one of these meals cost when dining out? No, I am glad I bought this book & now I can really get down to real cooking.

Revised, redesigned, and updated with a selection of new recipes, this glorious book is a celebration of the very best of British food, from warming soups to delectable puddings


Packed with mouthwatering color illustrations, this classic British cookbook contains a wealth of tempting traditional recipes. Choose from time-honored family favorites such as Toad in the Hole or Rice Pudding, or discover local gems from around the country such as Stargazey Pie from Cornwall or Singin' Hinnies from Northumberland. As well as the conventional cooking method, instructions are given for each recipe to be cooked on an Aga. The book also explores the history behind some of the key dishes in British cooking, from 14th-century macaroni cheese to 19th-century mulligatawny soup, and the introductions to each chapter provide a fascinating account of our culinary traditions and influences. Sarah Edington's research has uncovered long-forgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by soups (Golden Cider Soup); fish dishes (Salmon in Pastry); meat dishes (Roast Duck with Sage and Onion Stuffing and Apple Sauce); savory sauces (Onion Gravy); vegetables and side dishes (Cauliflower Cheese); hot puddings (Almond, Orange and Lemon Tart); cold puddings (Blackcurrant and Rum Posset); breads, teabreads and scones (Leek and Onion Scones); cakes and biscuits (Rich Fruit Cake with Guinness); jams and preserves (Rhubarb Chutney); drinks (Homemade Orange Cordial); and confectionery (Peppermint Creams).