Written in 1932, this English classic cookbook has become a vital resource for cooks across the world.

“Good Things in England” is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: “English Breakfast, Frying and Grilling”, “Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.”, “Luncheon, Dinner, and Supper Dishes”, “Appetisers and Food Adjuncts”, “Soups, Sauces, and Stuffings”, “Fish”, “The Roast Meat of Old England”, “Oven Cookery and Stews”, “Boiled Meats”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.

FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The inspiration for the primetime ITV series on Great Britain, this is the ultimate journey around England. Christopher Winn takes us to each county, to see where history happened, where people and ideas were born, where dreams took flight and where men and women now rest from their labours. To tread in their footsteps, to touch and experience some of what inspired and moved them is to capture some of the flavour of their lives and make their stories alive and real. Crammed with facts and information, I Never Knew That About England celebrates the places and people that make the country unique and includes history, legends, firsts, supremes, unusuals, inventions, birthplaces and gossip. You'll be able to visit the bridge where Pooh and Piglet played Poohsticks and see where Alfred burnt the cakes. In a small village in Bedfordshire you can visit the graveyard where Long John Silver and Wendy rest. These stories will bring any place that you visit to life (keep one copy in the car and one in the house!) and enable you to discover the rich and surprising history of England.

Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

Focusing on the bizarre, a collection of entertaining, illustrated travel guides features a host of oddball curiosities, ghosts and haunted places, local legends, cursed roads, crazy characters, and unusual roadside attractions that can be found in England.

Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.

This celebration of the English countryside does not only focus on the rolling green landscapes and magnificent monuments that set England apart from the rest of the world. Many of the contributors bring their own special touch, presenting a refreshingly eclectic variety of personal icons, from pub signs to seaside piers, from cattle grids to canal boats, and from village cricket to nimbies. First published as a lavish colour coffeetable book, this new expanded paperback edition has double the original number of contributions from many celebrities including Bill Bryson, Michael Palin, Eric Clapton, Bryan Ferry, Sebastian Faulks, Kate Adie, Kevin Spacey, Gavin Pretor-Pinney, Richard Mabey , Simon Jenkins, John Sergeant, Benjamin Zephaniah, Joan Bakewell, Antony Beevor, Libby Purves, Jonathan Dimbleby, and many more: and a new preface by HRH Prince Charles.

From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.