Product Description
Recipes and history. ... Read more

Customer Reviews (1)

A lot of bang for your buck
This slim volume has 30 authentic 18th-century recipes, including such characteristic fare as Rich Seed Cake, Fairy Butter, Jugged Pigeons, Salmagundy, Fried Celery, Whipped Syllabub, and Strawberry Fritters. Nicely illustrated with period engravings of dishes, table diagrams and cooking implements, it also features four introductory essays by Jennifer Stead, on "Culinary Methods", "Cookery Books", "Meals" and "Ingredients". Like other volumes in this series, it divides the recipes by class--some made by all social classes, like Buttered Barley, and others made by the Tradesman classes and Above, like Oyster Loaves. A delightful little volume that anyone serious about 18th century cuisine ought to have in their collection. ... Read more

Product Description
A recipe from Cooking with the Two Fat Ladies

SCONES
Makes about 12

Fresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods.No one seems to make them nowadays; instead, they buy terrible things in supermarkets tasting of soda and studded with soggy fruits.Scones take but a moment, so do try them.

1 2/3 cups self rising flour
small pinch of salt
4 tablespoons butter
2/3 cup milk, fresh or buttermilk.

Preheat the oven to 425 degrees F.Mix the flour and salt in a large bowl.Rub in the butter with your fingertips until it all resembles crumbs.Mix in the milk.Form into a soft dough with a metal spatula.Knead lightly on a floured board, then pat out into a round 3/4 inch thick.Cut into 2-inch rounds with a cutter.

Place the rounds on a greased and floured baking sheet and brush with milk.Bake for 10 minutes until well risen and brown.Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam.Yummo.

Variations:
Fruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar.
Savory scones:Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy.
Amazon.com Review
Cooking with the Two Fat Ladies is a delectable,calorie-filled breath of fresh air from the usual low-fatcookbooks. The dynamic duo of Clarissa Dickson Wright and JenniferPaterson roars across the U.K. on their Triumph 950 motorbike,gathering fine recipe ideas from villages and towns all over theidyllic British countryside. Based on a popular BBC cookery program ofthe same name, the book bursts with the unbeatable flavors of heavycream, real butter, and full-fat cheeses. The book is dividedinto five important food groups: fish, meat, cakes, fruit, andgame. Tempting color photographs of the Fat Ladies' recipes titillatethe taste buds. Irresistible is Jennifer's Adult Chocolate Cake; thecombination of ingredients--bittersweet chocolate, sugar, butter, andeggs--form a divine creation certain to elicit groans of ecstasy fromall who sample it.

The featured recipes are rich in flavor and texture. How about Ham withLeeks and Cream Sauce to warm up a rainy afternoon? Or Yorkshire Gingerbread, a stunningly beautiful dessert heaped with cream. Some of therecipes are not for the faint of heart (or vegetarians); Rabbit withAnchovies and Capers, and Pigeon Breast with Honey and Ginger may not beeveryone's cup of tea. Cooking with the Two Fat Ladies is quite an event--a culinary trek into the land of politically incorrect butter and chocolate, laced with a dash of quintessential British humor. ... Read more

Customer Reviews (24)

Love the Two Fat Ladies
If you love the Two Fat Ladies, then you
will love this book.Simple as that.
This is, I think, their best cookbook
collaboration.

Wonderful!
I'm a huge fan of the Two Fat Ladies cooking show, particularly the humor and life they bring to it. This book is everything I desired. There are little stories along the way, some filled with that wonderful humor. Plus, their fantastic recipes are there as well. One of the main reasons I bought this book for my husband (and myself!) was for the tomato summer pudding recipe from the show; and it was in here.Easy directions for great food plus Clarissa and Jennifer's anecdotes equals success!

i love cooking with the 2 fat ladies!!!!!!
definatley a must for the fat ladies fans- personally id suggest getting them all and the DVD's.... but if you're a fan- you need this in your cook book collection

Real English scratch cooking at its very best.. plus the hilarity! (details)
When The Food Network decided to air a cooking program with these two very colorful ladies as the hosts I immediately became a huge fan. In addition to the underlying humor of their motorcycle and side-car travels to their local markets, they have adopted the essential Julia Child ambiance (Julia Child - The French Chef) with their "grab a chicken [or a big fish] and get on with the recipe" approach to scratch English cooking.

The "two fat ladies," Clarissa Dickson Wright and Jennifer Paterson, have assembled a cookbook which markedly epitomizes the essential culture of English prepared dishes. This is the real deal and here are a few of my favorites of the many recipes you'll discover in the book:

-- Scallops with Leeks (p. 26)
-- Pork Tenderloin in Pastry (p. 48)
-- Duck in Honey Sauce (p. 62)
-- Chopped Walnut and Coffee Cake (p.79)
-- Bubble and Squeak (It doesn't get more English than this, p. 97)
-- Partridge Roasted in Grape Leaves (I substitute wild ruffed grouse which can be hunted here in southern Ohio, p. 129)
-- Elizabethan Rabbit (p. 142)
-- Potato Salad (p. 181)

This cookbook also features lots of black-and-white pictures of the gals whisking about here and there on that hilarious contrivance which they use for transportation; however, many of the actual dishes are conveyed through beautifully effected color photographs, and these are mostly full-page spreads so you can see the smallest details of the finished dishes.

The large format of the book and the adequate font size makes for easy reading (all ingredients are published in bold type) and there are 192 pages in all, including a coherent index.

I practically stole this 1996 hardcover treasure, in perfect condition with the dust jacket, just a few days ago at the local Goodwill Store for three bucks! I hope you get a good deal too.

Highly recommended!

Another of my favorite Food Network English Chefs (albeit, he's a bit unorthodox at times!) is Jamie Oliver: The Naked Chef. His recipes are always hearty and typically well thought-out.

I love these ladies!
I just happened to see a rerun of The Two Fat Ladies show and ordered this book to try some of the recipes.We found our favorites as seen on the show and gave them a try.The directions are clear and easy to understand.Being from the US there are some items you may need to special order or substitute but so far everything has turned out great.We're glad this book is part of our kitchen library. ... Read more

Product Description
Author Jennifer Brennan grew up in the heart of the British Raj in India, a witness to the unique lifestyle and delectable cuisine born of the fusion between the Anglo and Indian worlds.In Curries and Bugles, winner of the 1990 Best Book in Literary Food Writing by the International Association of Culinary Professionals, Ms. Brennan entertains readers with tales from this captivating culture, offering hundreds of recipes for breakfasts, lunches, snacks, teas, celebrations, and more.From Mulligatawny Soup to savory Chicken Stuffed with Apricots, from sumptuous desserts like Kulfi Malai (Indian ice cream) to pungent teas, home cooks can recreate the authentic tastes of the British Raj with ease, while colorful stories from history and the author's own experience amuse and entertain. ... Read more

Customer Reviews (1)

Original and wonderful
If you want a book on Indian cuisine that is unlike any other, do not hesitate to get this book.It is a treasure. It earned an IACP award in 1990. Fascinating to read from cover to cover for its stories on the British Raj and full of receipes that are intriguing and delightful.These are not the same receipes that you will find in Madhur Jaffrey's books since they are derived from British influences on the traditional indian dishes, such as tea-time and weddings and club dinners.A must have for anyone who is fascinated with India and Indian cuisine. ... Read more

Product Description

"As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down."

way from the high-octane energy of the professional kitchen, Gordon Ramsay makes meals at home that are more re-laxed, where cooking is fun and everyone gets involved in preparing food for family and friends. The way Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever possible; and celebrate the food culture and its many influences.

And while Gordon loves to celebrate traditional food, he proves that it doesn't have to be boring, bland, or uninventive. Cooking for Friends is full of Gordon's best-loved versions of classic dishes—try a slow-cooked dish like Honey Roast Ham or Corn-Fed Chicken Legs with Braised Peas and Onions, or invite people around for a Sunday lunch of Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy. Cook the ultimate in comfort food, Shepherd's Pie with Branston Pickle or Bakewell Tart, and get the kids involved in making Farfalle with Bacon, Peas, and Sage or Grilled Vegetable Lasagne.

Cooking for Friends contains more than one hundred of Gordon's favorite recipes that he loves to cook and eat with friends and family—uncomplicated recipes but all with Gordon's remarkable feeling for flavor and his extraordinary technical know-how.

Sample Recipes from Cooking for Friends

Smoked Haddock

Mixed Berry Tartlets

... Read more

Customer Reviews (6)

Best of the Best
I have always loved Gordon Ramsay on television. I have not always felt his cookbooks translate well to American cooking. This one does though. I not only loved the recipes and the organization of the book (by course type and protein type mostly) but the photos and the commentary are also great. The book pulled me in from the cover and kept me enraptured all the way to the index. Duck with Port wine and cherry sauce, Pear Frangipane are both on my immediate must try list. Casual enough for everyday cooking and elegant enough for any special occasion, this is going to be my go to Gordon Ramsay cookbook. One caveat: make sure you read the cook's notes in the beginning. If you don't have a convection oven, all temperatures should be set 25 degrees higher than the recipe calls for.

Cooking
We love Gordon Ramsay in our household.So had to have this one and it is wonderful!

love the show and like this book
Gordon has a lot of nice receipies in this book.I have tried several and been happy with most of them.What I really like about Gordon is that he is not tunnel visioned about the types of recipes hence, you get some nice variety.I think for the money,you wont be sorry to add it to your collection like I did.

Home cooking for foodies (and I mean that in a GOOD way)
I've watched Gordon Ramsay on several of his TV shows, particularly on BBC America. He can have Attitude -- oh boy can he! But he also demonstrates a passion for cooking, and his perfectionism very obviously comes from his desire to do things right. That inspired me to pick up his most recent cookbook, Cooking for Friends -- and I'm very glad I did.

Ramsay's cookbook doesn't fall into an easy classification. This isn't special-occasion cooking for impressing the boss (though several recipes would qualify) nor is it exactly family cooking (though again, several recipes fit into that category). It certainly isn't "30 minute meals" as some recipes require quite a bit of time; yet at least a few of the meals are simple enough for a weeknight dinner. I'd have to call this collection, "Recipes that Ramsay likes to make and his friends and family like to eat." Based on my experimentation, so far, I'd have to say that I LIKE that category.

Chapters are devoted to soups; pasta and grains; fish and shellfish; meat and poultry; savory pies and tarts; vegetables and salads; desserts and ices; chocolate and coffee; and basics (chicken stock, etc.). Around half have photos; that matters to some people. About 50 pages of the 260-page book are devoted to desserts and after-dinner treats -- a plus for some people, a detriment to others.

So far, I've made two dishes, both of which were outstanding. As Ramsay describes it, his pork tenderloin stronganoff is "a lovely, unfussy dish to make for supper," served over buttered pasta. It took an hour start-to-finish in the kitchen, with ingredients I mostly had in the house. My husband practically licked the plate. Ramsay's duck breasts with port and cherry sauce created an awesome sauce. (The flub was my fault. He called for 4 duck breasts, each 7-8 ounces; mine were nearly a pound each. Next time I'll pay more attention!) On my "I'll make this soon!" list are broccoli, Stilton, and pear soup; the weeknight-friendly pasta with bacon, peas, and sage; his Shepherd's Pie (assuming I can find a source for Branston Pickle). It's a British book so it reflects their common ingredients -- rather more lamb and venison than we can buy here, for example, at least at affordable prices. Yet I dare say that you can find most ingredients at your local grocery (Branston Pickle notwithstanding).

While none of his techniques are fussy, he definitely doesn't encourage you to take shortcuts. The duck dish has you reduce ingredients by half at least twice; you don't just dump stuff in a pot, give it a big stir, and serve it up. The effort does show in the finished dish, but new or impatient cooks may not care for this.

I do, however. Ever since I got this book, I've cheered on Ramsay's F-Word shows with more enthusiasm. This is a guy who cares about cooking things RIGHT. And my dinners show it.

Utterly depressing
Cookbooks aren't just about the recipes. Part of the reason a person might buy a cookbook is to get a sense of the author/chef and to feel welcomed into his or her world. Gordon Ramsay's most visible world is the one on TV, where we see him losing his sh*% with yet another wanna-be chef in Hell's Kitchen. For him, a cookbook called "Cooking for Friends" is intriguing, because it's easy to wonder if he has any friends. The title is the main reason I picked up the book at the library. I'm very glad I didn't pay for this book because it utterly fails to live up to its name. I could not get past the depressing design and text to even try out the recipes. As introduction, Ramsay writes about how much more relaxed he is at home with his family and friends, compared with the stresses and speed of the professional kitchen. He says that cooking at home is a family affair -- everyone has a job to do, and there is great pleasure in the doing. The kids help with the food shopping at the farmers' market, and they often use their own money to buy produce. Back in the kitchen, the naughtiest child gets put on dish duty. Ramsay has a dishwasher that he says rarely gets used because it's important that his children know how to wash things manually. Fair enough. But why does he choose to give us this information in practically the same breath where he says time in the kitchen is fun and relaxed? It gives the impression that he is not as relaxed as he would like us to believe. The accompanying photos do nothing to support his introduction, either. Nowhere in this book do you see Ramsay having a fine time cooking at home with his wife and children. In fact, all the group photos are of a single lunch with friends. In many of the photos, it's hard to detect that anyone is having a particularly good time. Ramsay is shown at the head of the table looking unengaged. The effect is absolutely dreary. For some reason, the photographer took far too many shots of Ramsay sitting alone at the head of the table, with a monotone backdrop. He is looking at the camera with his head in his hands. How on earth does a shot like that make it into a book called "Cooking for Friends" even once, much less several times? We see Ramsay in isolation. Compare this with Tyler Florence's "Dinner at My Place," a book that takes the same approach -- cooking for family and friends. With Florence's book, you get a lovely sense of how he interacts with his wife, his children, his friends and his community. You see how much he loves the people around him, and how much they love him. The recipes are created with his loved ones in mind: a birthday dinner for his wife, game night with the guys, a meal he made to satisfy his wife's pregnancy cravings, Sunday night dinner, even homemade baby food. Where is that level of personal engagement in Ramsay's book? Although many of the recipes in "Cooking for Friends" do sound scrumptious, it's as if nobody tried all that hard to make the book itself sing the title in every page. That's a shame. This book undoubtedly was a lot of work for a great many creative and talented people. It's difficult to believe that at no point did anyone take a hard look at how it was coming together and see how deeply flawed it was. ... Read more

Product Description
In this sequel to "Modern British Food", Kapoor explores modern British cooking by examining quintessentially British ingredients. Arranged alphabetically by ingredient, each chapter contains a practical guide and cooking tips, as well as providing historical and literary references. ... Read more

Product Description
A detailed guide to cooking and wine courses in the British Isles, as well as shorter courses for the food and wine lover visiting Italy, France, Turkey, and other European and Asian countries. ... Read more

Customer Reviews (1)

Helpful Mostly for the U.K.
I found this book most helpful if you are looking for cookery courses, shops and resources in the U.K. The section on other countries is worth a look, but not detailed enough and does not include many opportunities in other countries. I know of at least one school in Europe that was not listed. The book's smaller pocket size is handy, but does not make for scads of info. Make sure it is what you need! ... Read more

Product Description
This is an illustrated history, with information on food, cooking equipment, the design of kitchens, the serving of meals and the development of taste and etiquette, with recipes adapted for the modern kitchen. ... Read more

Customer Reviews (1)

Somewhat Informative, but Very Thin
There's not much here - about 19 pages of text that describe changing fashions in foodstuffs, cooking methods, and food service, devoting a few pages to each and ending with a smattering of recipes taken from 19th century cookbooks.There's a brief bibliography of books on 19th century English cookery and reprints of 19th century cookbooks, all of them older than this book, of course - which means pre-1985.I bought the book because I was desperate to find a Victorian dinner party recipe for a theme party.The book wasn't worth it, and neither was the recipe I tried from it - though some of the information on cooking and serving food during the period was interesting. ... Read more

Product Description
In this comprehensive and historically rich study, author Vincent DiMarco shares three original, never-before published cookery manuscripts from eighteenth-century England. Taken from the author’s private collection, the manuscripts contain over five hundred recipes in their original form, but DiMarco further enhances the text with expert commentary and revitalizes one hundred of the recipes for today’s kitchen with modern instructions.

Customer Reviews (2)

Scrumptious Meals and (Very) Strong Drinks
I tried the Armenian Perch and it was sensational.I am looking forward to the Sweetbreads Ragout and the Salmon Keveeched.The commentary is learned and fascinating, the recipes are logical and achievable, even for theaverage cook, and the book is laid out beautifully.Buy this for the cook in your house, and sit back and wait until he/she gets around to the formula for 112 gallons of strong beer.Don't know how to skin an eel?to cure ague?You're in luck.DiMarco has located three unpublished English manuscript sources with around 500 recipes, and has presented those recipes in the order they appear in the original, giving you an insight into what a cookbook was like two and a half centuries ago, but he has modernized the measurements and the processes so that they present no more problems than the average Irma Rombauer concoction, and has indexed them for convenient meal planning.Great reading and great eating.

Delectable
This book is not only an exceptional work of scholarship, but also an intriguing narrative liberally sprinkled with dry humor and deliciously unusual (and unusually delicious) recipes that you CAN make at home.Bon appetit! ... Read more

Product Description
This title features the best of British regional cooking from the chefs behind both "BBC Great British Menu" series. You've seen them competing on both "Great British Menu" series to create the best of British fare, now you can cook the meals yourself! Sample dishes from the cream of the British crop with over 200 recipes from top UK chefs; including Marcus Wareing, Antony Worrall Thompson, Gary Rhodes, Atul Kocchar, Nick Nairn, Bryn Williams and Richard Corrigan. From starters and fish dishes, to meat courses and desserts, prepare a delicious meal incorporating the eclectic flavours and styles that make up British cooking today. Plus, find culinary delights from seven regions across the country and regional supplier lists, seasonal recommendations and chef's introductions. Get cooking with top chefs and change the way you think about British food forever. ... Read more

Product Description
In their latest collaboration, chefs Alastair Little and Richard Whittington have distilled their considerable knowledge into a volume that will surely become a valued resource for modern cooks. Addressing current culinary topics, the authors provide abundant information on new ingredients and techniques, gathering recipes and ideas from all corners of the globe. At the heart of their book are500 international recipes, ranging from traditional favorites like French Onion Soup and Roast Goose to the more unusual Char Siu Pork, Umbrian Lemon Poussin, Scallopsla Bordelaise, and Naan Bread. The Global Kitchen Glossary explains300 culinary terms, from Ackee to Zampone, and the pages are peppered with hundreds of tips and hints on kitchen equipment, cooking techniques, and entertaining. The authors' previous books include Keep It Simple and Food of the Sun. ... Read more

Product Description
British food is going through something of a renaissance. At last we are taking a pride and an interest in our own cooking and our locally sourced ingredients. Much of the credit for this must go to Henrietta Green and her now famous Food Lovers' Fairs as a result a legion of chefs are now championing British dishes with a modern twist.

Product Description
Phil Vickery has travelled all over Britain seeking out our best food. Including sardines and apples from the West Country, game from the Midlands and beef, salmon and Whisky from Scotland, this collection of over 130 recipes covers the very best ingredients, the farmers who grow them and the producers who turn them into everything from Stilton to clotted cream to smoked salmon. Leading food photographer Steve Lee travelled the country with Phil, and together they have created an extraordinary collection of recipes, stories and photographs. ... Read more

Product Description
The national food characteristics of Great Britain have been forming since the beginning of life on these islands, but the mid-11th century has been chosen as the starting point for this book's discourse on the outstanding features of British cookery. Such features are linked to individual dishes, their origins and development throughout the centuries. They are also related to new types of foods and new dishes which have been introduced during the 20th century, their subsequent integration and their effects on older recipes. The author has emphasized the social life of the British people, since this is intimately connected with the necessities of food and drink. This new edition contains all the recipes of the original cookbook - over 2000 regional and folk cookery ideas from England, Ireland, Scotland and Wales. The book also covers the history of British cooking, basic preparations, cookery methods and professional cookery. ... Read more

Product Description
Describes, in text and illustrations, the food and beverages of Great Britain in relation to its history, geography and culture. Also includes recipes and information about regional specialities and festive foods. ... Read more

Product Description
There's nothing quite like traditional British food to tempt the taste buds and satisfy the appetite, yet it has a reputation for being rich, fatty and generally bad for you. Great British Dishes the Healthy Way transforms our traditional favourites to make them as healthy as they are satisfying. The recipes featured in this book offer alternatives to unhealthy ingredients, or cut down on them, and suggest leaner cuts of meat or different cooking methods - so you don't sacrifice taste. Each recipe features an at-a-glance guide to how much healthier the recipe is. You'll find family favourites and comfort food, from Macaroni Cheese to Tangy Queen of Puddings, and also traditional British ingredients that have been put together in exciting new recipes, such as Stilton, Walnut and Apple Rarebit, or lean Venison Wellington with Bubble and Squeak. Great British Dishes the Healthy Way offers clear, step-by-step instructions, and the most up-to-date nutritional advice so you can be sure that every dish you prepare is good for you. ... Read more

Product Description
Contains over 500 recipes originating from the British Isles. The book goes beyond the stereotyped meat and veg image, dispelling the myth that the British are a race of culinary savages. It includes everything from snacks to more complicated meals and is ideal for every occasion. ... Read more