{"title":"The English Kitchen","description":"\u003cp\u003eDelve into the heart of British cuisine with The English Kitchen series. Discover timeless recipes, comforting classics, and innovative twists that celebrate the best of British cooking. A must for any home cook!\u003c\/p\u003e","products":[{"product_id":"trifle-book-alan-davidson-9781903018095","title":"Trifle","description":"Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams of plenty. The authors trace their origins to the earliest recipe of 1596 and its gradual transformation from a mere cooked cream to the many-layered custardy extravagance we know today. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49509591646481,"sku":"GOR001788186","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":51734485827857,"sku":"GOR004130491","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1903018099.jpg?v=1751123656"},{"product_id":"trifle-book-alan-davidson-9781903018194","title":"Trifle","description":null,"brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49517081624849,"sku":"GOR003032976","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1903018196.jpg?v=1751281182"},{"product_id":"trifle-book-helen-saberi-9781903018729","title":"Trifle","description":"This book traces the development and spread of that quintessentially English dish, the trifle. Nothing is more emblematic of English cookery. Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams of plenty. The authors trace their origins to the earliest recipe of 1596 and its gradual transformation from a mere cooked cream to the many-layered custardy extravagance we know today. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance the authors have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49517375127825,"sku":"GOR004059954","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49622255501585,"sku":"GOR009348410","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50393358565649,"sku":"CIN1903018722G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":51075335520529,"sku":"GOR005859560","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1903018722.jpg?v=1751380314"},{"product_id":"berries-book-jane-mcmorland-hunter-9781909248458","title":"Berries","description":"A look at the history and mythology of berries A guide to growing berries in your garden or in pots Fabulous recipes using berries in savoury \u0026amp; sweet dishes From the origin of the raspberry, named by the Olympian gods on Mount Ida in Greece, and then given the Latin name Rubus idaeus, meaningbramble bush of Ida, to the cranberry, beloved of American Thanksgiving celebrations, believed by some to be named because cranes loved them, berries are a vital source of food. Cranberries are also linked to the Pilgrim Fathers who arrived in Cape Cod, Massachusetts in 1620 on the Mayflower, since berry blossoms are shaped like the head of a crane. We have much to learn about berries, and we turn to them when we tire of processed foods. So long as you defend berry plants against birds and insects, they are easy to grow. This book will tell you all you need to successfully grow strawberries, raspberries, and new varieties like the Haskap (honeysuckle) which is currently grown in Canada.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49518089142545,"sku":"GOR007614734","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50631796850961,"sku":"CIN1909248452G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51295918096657,"sku":"NGR9781909248458","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1909248452.jpg?v=1751282278"},{"product_id":"fool-s-gold-book-sam-bilton-9781909248748","title":"Fool's Gold","description":"Saffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary's chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice's name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with 'exotic' dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. 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As we discover more fascinating pieces of information about our earliest ancestors, resulting from recent historical digs, we are increasingly interested in which species and plants nourished early human beings. Emma Kay's book gives us evidence based information from historical artefacts and plants, showing us what our ancestors had at their disposal for survival. However, they were more likely to catch shell fish with their quick fingers, and use rudimentary traps to secure small birds and creatures. They also would have had grasses and early wheat to make simple bread. 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And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook's greatest resource for introducing colour, variety and delight into the table display. The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49536435224849,"sku":"GOR003020567","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51295916622097,"sku":"NGR9781903018767","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":51514913194257,"sku":"GOR014311299","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53405769564433,"sku":"GOR014908856","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1903018765.jpg?v=1751028302"},{"product_id":"medlars-book-jane-steward-9781909248779","title":"Medlars","description":"Medlars orginally came from the Caucasus region, Turkey, Georgia and the Balkans. After the first world war, the popularity of medlar fruit waned, and it became almost forgotten. Jane Steward has been a huge force in the revival of this ancient fruit. Jane Steward is the holder of the Plant Heritage National Collection of medlar trees since 2020. She owns Eastgate Larder, specialist maker of medlar preserves. Her vision and strategy is to revive awareness of the medlar in our gardens and kitchens. 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But it has a long and glorious history as a staple of working-class diet in the industrial towns of Lancashire and northern England. It was never an invention of the Industrial Revolution, but its cheapness and nutritional value gave it a new significance among cotton workers and other factory hands. All through Lancashire there arose large numbers of tripe dressers (often back-room businesses) and tripe restaurants (often of surprising ornateness and magnificence). All this disappeared with our growing affluence in the sixties and seventies and tripe is (almost) now restricted to chefs exploring the byways of butchery. Of course, it was never specifically English: lots of other cultures embraced tripe cookery and made classics of the dish - not least the French (Tripes a la mode de Caen) and the Turkish market workers who still rejoice in tripe soup of a morning. Marjory Houlihan's charming and instructive book tells the story of tripe in Lancashire as well as giving recipes from around the world. The book includes Roy Shipperbottom's essay on the tripe restaurants of Lancashire and Lynda Brown's essay on the cooking of cow's udder (elder) in the north country.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49559778787601,"sku":"GOR004164164","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1903018811.jpg?v=1751093192"},{"product_id":"book-of-marmalade-book-c-anne-wilson-9781903018774","title":"The Book of Marmalade","description":"Marmalade is particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. The Book of Marmalade offers a history of marmalade in Britain from its origins as a quince conserve in medieval times, through its first commercialization in Scotland in the 18th century, to its dominant place in the British jam cupboard and on the breakfast table in the modern era. The first edition has been updated to take account of most recent developments. In addition to the history there are two dozen recipes drawn from old and modern sources and illustrations from old photographs and reproductions of catalogues. 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Mistaken for almonds at one point by Columbus, the cacao bean's value was soon realized even though European traders were often fooled into buying cargoes of avocado stones. Nevertheless, it became a valuable commodity, earning status through the role of the chocolate house in 19th Century European politics. This is a social and economic history of chocolate, looking at the cultural and ritual importance it held for ancient Maya and Aztec civilizations and its reception in the cultural capitals of Europe. It also lays out the controversy over fair trade that taints the chocolate industry today as well as covering the debate over its health properties. 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At its first showing it was merely the broth from a stew: the meat served in one dish, the liquid in another - we are familiar with the idea from the French 'pot-au-feu' or 'bouillabaisse'. And the very word 'soup' referred to the 'sops' of bread put at the bottom of the dish to soak up and thicken the liquor. 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So, while today a vegetarian can eat a light, exciting, fully flavoured and satisfying meal which may be the envy of many a carnivore, the fate of a vegetarian or food-reformer in the reign of Queen Victoria was possibly not so blessed. This little book explores the recipes that were developed by, and available to, the vegetarians of yesteryear. Not every recipe is a culinary thrill but each does unlock a certain secret about early vegetarianism, a movement that was of much greater significance in the years before the First World War than we sometimes acknowledge. The literature of vegetarian cookery starts with Thomas Tryon's 1690 Wisdoms Dictates but then is virtual blank until the second half of the nineteenth century when vegetarianism became more widespread. This book offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. 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