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| The Foods of England | Cookbooks | Diary | Index | Magic Menu | |
  The Foods of England Cookbooks Diary Index Magic Menu Really English? Timeline English Service - Lost Foods - Accompaniments - Biscuits - Breads - Cakes - Cheeses - Classic Meals - Curry Dishes - Dairy - Drinks - Egg Dishes - Fish - Fruit - Fruits & Vegetables - Game & Offal - Meat & Meat Dishes - Pastries and Pies - Pot Meals - Poultry - Preserves & Jams - Puddings & Sweets - Sauces - Sausages - Scones - Soups - Sweets and Toffee | The Foods of England A guide to one of the richest cuisines in the world.. More than Three Thousand foods listed and described. Here's Pandewaff, the Wigan Slappy and the Omnibus Pudding. Here is the strange origin of Lasagne, Bastard Gravy, Nadgers Pie, Scouse and Dumpsie Dearie. Hundreds upon hundreds of wonderful, tasty, dishes made for centuries, like Chine or Hindle Wakes, but still unknown beyond their own county or village, and here, too, Marmite, Dairylea, Bath Olivers, Cornflake Cakes and the Twiglet. Culled from manuscripts going back to the Master Cooks of King Richard, from newspaper articles, WI newsletters, from cook books and from interviews with ordinary folks the length and breadth of the country, this is an attempt to bring together the truly astonishing, and largely unknown, food heritage of our land. editor@foodsofengland.co.uk |
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