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Product Description
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An inspired collection of traditional and modern recipes that capture the essence of the English summer and its popular pastimes. The many occasions that mark an English summer and the foods that make them special have long inspired us to cook. Cake stalls at a village fete, picnics on the beach, cricket club teas and a garden lunch or barbecue are all made more pleasurable with the right food and drink. The English Summer Cookbook captures the essence of the season with recipes created for such popular pastimes. Summer is also a time when English gardens are at their best, with even the smallest plot yielding fresh herbs and plump produce. Farmers' markets burgeon with fruit, vegetables, juices and jams and pick-your-own farms open their gates to crowds of berry-lovers. Doversole, crab and lobster are fished by small in-shore boats, hedgerows yield elderflowers for their heady cordial and early walkers collect mushrooms for a country Sunday brunch. From the first of the season's asparagus to the last of the juicy ripe plums, the English summer has some of the best produce around. Another strongly held English tradition is that of embracing new ideas, especially when it comes to food and cooking. So picking liberally from both the traditional and more modern ideas, The English Summer Cookbook presents an irresistible mix of food and drink.
About the Author
Thane Prince co-owns and runs the popular Aldeburgh Cookery School. She first captured the nation's heart as the cookery writer for The Telegraph Weekend and she now writes for magazines including BBC Good Food and Country Living. Thane is also the author of several books, including The Daily Telegraph Book of Cakes, Bakes and Puddings and BBC Quick and Easy Soups. Jean Cazals is a successful food photographer, who is best known for his books with Raymond Blanc and his work in lifestyle magazines.
An inspired collection of traditional and modern recipes that capture the essence of the English summer and its popular pastimes. The many occasions that mark an English summer and the foods that make them special have long inspired us to cook. Cake stalls at a village fete, picnics on the beach, cricket club teas and a garden lunch or barbecue are all made more pleasurable with the right food and drink. The English Summer Cookbook captures the essence of the season with recipes created for such popular pastimes. Summer is also a time when English gardens are at their best, with even the smallest plot yielding fresh herbs and plump produce. Farmers' markets burgeon with fruit, vegetables, juices and jams and pick-your-own farms open their gates to crowds of berry-lovers. Doversole, crab and lobster are fished by small in-shore boats, hedgerows yield elderflowers for their heady cordial and early walkers collect mushrooms for a country Sunday brunch. From the first of the season's asparagus to the last of the juicy ripe plums, the English summer has some of the best produce around. Another strongly held English tradition is that of embracing new ideas, especially when it comes to food and cooking. So picking liberally from both the traditional and more modern ideas, The English Summer Cookbook presents an irresistible mix of food and drink.
About the Author
Thane Prince co-owns and runs the popular Aldeburgh Cookery School. She first captured the nation's heart as the cookery writer for The Telegraph Weekend and she now writes for magazines including BBC Good Food and Country Living. Thane is also the author of several books, including The Daily Telegraph Book of Cakes, Bakes and Puddings and BBC Quick and Easy Soups. Jean Cazals is a successful food photographer, who is best known for his books with Raymond Blanc and his work in lifestyle magazines.
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