Regional Cooking of England

A culinary tour with more than 280 traditional recipes

Sussex pond pudding, fruit crumbles, trifle, steak and
oyster pie, raised pork pies, scones, stotties, Bosworth
jumbles, the full English… In this book you’ll find
everything from old-fashioned favourites and current
classics to less well known, almost forgotten historical
dishes (a few of which might raise an eyebrow), along
with many wonderful local recipes. This collection offers a
glorious illustration of England’s splendid culinary diversity.
The recipes are easy to follow, with accessible ingredients,
and achievable in today’s modern kitchens. Introductory
chapters detail the history of cooking and eating in
England, the feasts and festivals, high days and holidays,
eating habits and ingredients. This glorious cookbook
offers the true taste of England, and a fascinating glimpse
of the past.

Editor Carol Wilson is a food writer and historian who has
contributed to many publications including The Times,
The Illustrated London News, Heritage, Food and Wine,
and Gastronomica. She has appeared on television
promoting British food and discussing the history and
usage of traditional ingredients. She is a member of the
Guild of Food Writers.