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Farmhouse Cookery [Hardcover]

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Item Number 268468  
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Item description for Farmhouse Cookery by Laura Mason...

Farmhouse Cookery is both a culinary tour of Great Britain and a celebration of regional, traditional, and contemporary cooking. Laura Mason demonstrates how landscape, climate, and culture have contributed to the wide diversity of British cooking, from the excellent Herdwick lamb in the Lake District to the justifiably famous goat's cheese of South Wales. Farming in Britain has been under increasing pressure for the last two decades. The foot and mouth crisis of 2001 threw the plight of British farmers onto an international stage. Launched in conjunction with the National Trust's "Farming Forward" campaign, Farmhouse Cookery aims to promote the excellent foodstuffs produced by British farmers.

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Item Specifications...

Pages   224
Est. Packaging Dimensions:   Length: 11.1" Width: 8.74" Height: 1.1"
Weight:   2.87 lbs.
Binding  Hardcover
Release Date   Feb 1, 2006
Publisher   Anova Books
ISBN  190540008X  
ISBN13  9781905400089  

Availability  0 units.

More About Laura Mason

Register your artisan biography and upload your photo! LAURA MASON is an independent scholar who lives in York, England. She writes on aspects of British food culture for various publications.

Laura Mason was born in 1957.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > European > English, Scottish & Welsh

Reviews - What do customers think about Farmhouse Cookery?

A Sumptuous Book   May 22, 2008
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.

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