- Paperback: 192 pages
- Publisher: Cassell Illustrated; New edition edition (12 Aug 2004)
- Language English
- ISBN-10: 1844032655
- ISBN-13: 978-1844032655
- Product Dimensions: 24.4 x 18.8 x 2.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (11 customer reviews)
- Amazon Bestsellers Rank: 282,089 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
This book takes you on a culinary tour of British comfort eating from nursery staples to school canteen classics, from inside the officers mess to City dining rooms. Tom Norrington-Davies asks why we all love the recipes we grew up with, why comfort food has become synonymous with junk food and what we can learn from days gone by. There is corn beef hash sticky toffee pudding, cottage pie, macaroni cheese, eggy bread, welsh rarebit, kedgeree, kippers, toad-in-the-hole, lemon curd, spotted dick and many more mouth-watering recipes that will make you feel ten and a half again.
About the Author
Tom is a cook and writer. He currently runs the kitchen at The Eagle Public House in London, and contributed to their book Big Flavours and Rough Edges in 2001. Tom learned his craft as a youngster. His grandmother was a Cordon Bleu cook and his parents were determined to teach all their children to be self sufficient before leaving home. He has been cooking ever since and still feels like he is not so much following a career as induiging his favourite hobby.
Inside This Book
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Customer Reviews
Most Helpful Customer Reviews
21 of 22 people found the following review helpful
Format:Hardcover
What a wonderful cook book!
This book is full of what used to be known as "nursery food", purely for comfort eating, but in the pages of this book, we learn very early not to sit in judgement. Just because the food does not originate at some isolated Italian Mediteranean location doesn't mean that it's 'bad' or 'junk'. In fact, good British food was always crying out for a champion and this book does the job admirably.
Eat Welsh Rabbit, Lancashire Hotpot or beef and ale casserole and eat it with relish! It's how we should have been brought up to eat and it's GOOD.
26 of 29 people found the following review helpful
Format:Hardcover
this is the way I cook - soup to feed the nation- casseroles to fill the hungry & everything I've tried to pass on - a wonderful book to give to everyone from 5 to 80 to enjoy
Most Recent Customer Reviews
Some good stuff here
My mother wasn't much of a cook so this gave me some information about traditional recipes that I'm looking forward to trying. Read more
Published 1 month ago by batterseadog
Comfort food
Good simple comfort food recipes. Nothing fancy, just the good recipes that we grew up on and forget to make because we are focusing on newer recipes!
Published 4 months ago by flo
Just like mother use to make.
I bought this for my daughter, who has had our copy for a while, she loves it so much I felt obliged to replace it.
Published 23 months ago by J. Crossley
Very disappointing book
The look, design and recipes of this book look fantastic. It instantly appealed to me, as I am a keen cook. Read more
Published 24 months ago by Mrs. Sarah Drury
Buy This Book!
Excellent book which deserves a home on everyone's shelf. Packed with delicious and comforting recipes that can be assembled easily. And best of all, it is amusing to read.
Published on 21 May 2009 by Mr. Edward C. Mitchell
love it
I love it, my husband loves it and so do my kids. You don't really need any other book for family cooking. We eat the melting moments literally in a moment LOL
Published on 10 Jan 2008 by Chrissie Ross
the best cook book ever
i have bought loads of cook books and never used them. This one is perfect as it teaches you the basics. even how to make a cup of tea. i would be lost without this book. Read more
Published on 12 Feb 2006 by nicola holt
Yum Yum!!!
What a wonderful and increadibly useful cook book. From instant meals to something a little more challenging, it all in here and can make anyone look like a real chef!!! Read more
Published on 10 Nov 2003
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