1/14/2024 0 Comments Galton blackinston![]() Occasionally you may find yourself in need of a good butcher, but besides that everything should be within reach. Will I have trouble finding the ingredients? For the most part, no. This is a thoughtful touch that would be very welcome across the rest of the series. Measurements are provided in imperial and metric as well.Įfforts have been made to highlight dietary concerns in each dish, with small symbols denoting whether it will be suitable for vegetarians, vegans, or those suffering from intolerances to gluten, nuts or dairy. How annoyingly vague are the recipes? Mervis delivers again with precise instructions that will even go so far as to define a ‘splash of buttermilk’ for those who aren’t content to judge for themselves (about 20ml, he reckons). These offer valuable insights into the history of the dish, the best way to serve it, or the colonial influences that often crop up. Mervis provides short introductions for every recipe in the book, though. Phaidon’s titles often skip these altogether, leaving readers baffled over the difference between various Mexican moles that they’ve never previously encountered, nor fully understand. Though hardly enough to count as bedtime reading, credit is due to Mervis for his recipe introductions. Mervis offers up an interesting introductory essay on the meaning of ‘British food’, and there’s a short foreword by man of the hour Jeremy Lee, the one voice in British cooking who seems truly inescapable right now. Is it good bedtime reading? Phaidon’s international cookbooks rarely are, being so focused on the delivery of hundreds of recipes. ![]() The recipes themselves have been contributed by a mixture of ‘food writers, chefs, bakers and home cooks’. Mervis has drawn this book together over several years, whittling down from a preliminary list of around 1,500 recipes to bring us this final selection. A man with culinary pedigree, then, and a good deal of love for the food of his adopted home. Well, except for his turn in the kitchens at Noma. Who wrote it? Ben Mervis, a Philadelphian native who moved to Glasgow for university and never left. This means there’s plenty of room for all the obvious regional specialties (Staffordshire Oatcakes, Sussex Pond Pudding) and a wealth of niche little wonders you may never have heard of (Singin’ Hinnies, Bara Sinsir, or Beesting Pudding, which has absolutely nothing to do with bees). The British Cookbook delivers exactly what it promises: around 550 recipes drawn from across the United Kingdom. Previous entries have included hefty volumes on the food of Latin America, Greece, Mexico and Lebanon, but this time round we’re focusing a little closer to home. What’s the USP? Phaidon are back with the latest addition to their ever-expanding range of globally-inspired cookbooks.
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