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Introduction

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About
Standing back and looking at British cookery now, at a time when outside influences often become muddled up with our own honest and sensible instincts, it is interesting to see how few attempts have been made to adapt real traditional British cooking to modern life.
We have all embraced the pizza, the curry and the chop suey and our own great cookery writers have put us in touch with cooking from the Mediterranean, from the Middle East, and from France; but who has done the same for British cooking?

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