The British table
Subtitle: a new look at the traditional cooking of England, Scotland, and Wales
By: Colman Andrews ; photography by Hirsheimer & Hamilton
Contributors: Hirsheimer, Christopher, photographer; Hamilton, Melissa, photographer
Publisher: Abrams
Published: 2016
Language: eng
Number of pages: 327
ISBN-13: 9781419722233
Subjects: Welsh Cooking; English Cooking; Scottish Cooking; British Cooking; History
Notes: Includes bibliographical references (pages 318-321) and index.
Table of contents: title: Breakfast; title: Soups; title: Fish and Shellfish; title: Poultry and rabbit; title: Beef, pork, and lamb; title: Wild game and offal; title: Savory pies and puddings; title: Vegetables; title: Desserts and confections; title: Whets and savouries; title: Sauces, condiments, and preserves; title: Teatime; title: Whisky, cider, beer, and wine.