No comments about Gary Rhodes Complete Cookery Year.

1 comments about Island Harvest.

1. For those who have not witnessed the nairn cooking style on TV, do what you can to see him action. The "island harvest" series showed how simple many of his dishes are, all utilising the freshest local ingredients. None of the generic "here's one I prepared earlier" TV chef cliches. His approach is simple, and nick really stresses how by using the freshest ingredients, the best dishes are (usually) the most basic. How many TV chefs can cook up the fresh caught highland trout on a gas camping stove, on the edge of the loch in which the trout swam minutes before? Nick is an inspirational chef. Watch the series, buy the book, see a real chef in action

No comments about English Cookery Books: To the Year 1850.

1 comments about Scotland on a Plate.

1. Loved it. Simon Gosling is the best in biz. =)

No comments about A Queen's Delight or the Art of Preserving, Conserving, and Candying (1671).

1 comments about Farmhouse Cookery.

1. In best British fashion, this book looks unassuming on the outside (no flashiness for us, thanks very much), but is quite lovely on the inside. I own dozens of British cookbooks (including my aunt's that dates back to the 1930s) and this one has rapidly become one of my favourites. It has loads of colour photographs of the British countryside, a short introduction to each region and fantastic recipes, many of which I don't have in my other cookery books, and many of which have an updated twist to them whilst still being quite traditional. Recipes that I will make repeatedly are: tomato tartlets, buttered walnuts, apple pancakes with cider sauce, and Kathleen's Cornish fairings, to name only a few. I'm vegetarian, so I had to tweak some of the main dishes to leave out the meat and the recipes still turned out well. British cookery, done properly, stands with the best of any cuisine out there, but please do take the time, trouble, and expense to make these recipes with real British ingredients. Most large cities now have speciality shops that stock things like clotted cream and golden syrup, and they are easily obtainable over the Internet. You simply won't have the same success with most American ingredients. Do search the Internet for equivalent terms (swedes are rutabagas, single cream is regular whipping cream, double cream is heavy whipping cream, and so on). Self-raising flour is a common ingredient in British cooking. If your local supermarket doesn't stock it, you can easily make it yourself. Do an Internet search for recipes and you should find several. Finally, if you only add one British cookery book to your collection, you can't go wrong with this one. Just don't blame me if buying this makes you book a holiday to the UK straight away.

No comments about Food of the Scots (Scottish Life & Society).

No comments about Scottish Christmas Crackers.

No comments about The QE2 Cook Book.

No comments about Good Housekeeping Aga Weekend Cookbook: Over 150 Recipes Including Sunday Roasts and Teatime Bakes (Good Housekeeping).