English Provincial Cooking

English Provincial Cooking

By Elisabeth Ayrton

Original Publisher
Mitchell Beazley
Date of publication

from the publisher

The provincial cookery of England is like a tapestry of the culinary arts embroidered to show the seven main regions into which the land and the people seem to divide naturally. The tapestry is intricately worked to illustrate the long tradition of English cooking, both grand and simple, and makes it plain that to understand the differences in the particular dishes of the different provinces we must make a historical journey as we as a geographical one around the coasts and over the countryside.

Recommended by

Bridget Henisch

Medieval food historian