Ploughman's Lunch and the Miser's Feast : Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles.

Cover image for Ploughman's Lunch and the Miser's Feast : Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles.

ISBN:

9781558327726

Title:

Ploughman's Lunch and the Miser's Feast : Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles.

Author:

Yarvin, Brian.

Personal Author:

Yarvin, Brian.

Physical Description:

1 online resource (317 pages)

Contents:

Title Page -- Table of Contents -- Photo -- Copyright -- Dedication -- Photo -- Discovering British Food: An Introduction -- A FULL BREAKFAST -- Fried Bread -- British-Style Baked Beans -- Kedgeree -- Black Pudding -- Jugged Kippers -- Scotch Woodcock -- Grilled Tomatoes -- SANDWICHES, SALADS, AND SMALL PLATES -- Coronation Chicken -- Jellied Fish Cream -- Galantine of Chicken -- Kipper Pâté -- Pickled Eggs -- Potted Ham -- Scotch Eggs -- Salmagundi -- Potted Asparagus -- Staffordshire Oatcakes -- Salmon and Cucumber Sandwich -- Deviled Crab -- THE SOUP POT -- Beef Tea -- Scotch Broth: Lamb and Barley Soup -- Cock-a-leekie: Chicken, Leek, and Prune Soup -- Cream of Watercress Soup -- Scotch Oatmeal Soup -- Salmon Broth -- Mulligatawny Soup -- Cawl Cennin: Welsh-Style Leek and Potato Soup -- Partan Bree: Scottish Cream of Crab Soup -- Cullen Skink: Smoked Haddock and Potato Soup -- THE MAIN COURSE -- Beef Wellington -- Boiled Beef -- Beef Collops with Pickled Walnuts -- Dumplings and Mince -- Classic Roast Beef with Gravy -- Lancashire Hotpot -- Cawl: Welsh Lamb Stew -- Chicken and Leek Casserole -- Lancashire Hindle Wakes: Chicken with Prune and Almond Stuffing -- Howtowdie: Scottish Roast Chicken -- Dunelm: Scottish Chicken Hash -- Fish and Chips -- Fish Cakes -- Fried Smelts -- Roast Pork with Apricot and Walnut Stuffing -- Ffest y Cybydd: Miser's Feast -- Faggots -- Lamb's Tongue with Raisin Sauce -- Rag Pudding -- Tripe and Onions -- THE CURRY SHOP -- Chicken Korma -- One-Pot Balti -- Lamb Dopiaza -- Chicken Tikka Masala -- Tofu Tikka Masala -- Onion Bhaji -- Onion Relish -- Shrimp Biryani -- Scottish Rabbit Curry -- ON THE SIDE -- Clapshot -- Pan Haggerty -- Bubble and Squeak: Fried Corned Beef Cabbage, Potatoes, and Corned Beef -- Pease Porridge -- Mushy Peas -- Welsh Rarebit -- SAVORY PIES AND BAKED GOODS -- British Hot-Water Crust.

Bacon Roly-Poly -- Chicken, Ham, and Mushroom Pie -- Cockney-Style Minced Meat Pie -- Leek Pie -- Cottage Pie or Shepherd's Pie -- Vegetarian Shepherd's Pie -- Steak and Kidney Pie -- Mutton or Lamb Pie -- Fidget Pie -- Fish Pie with Mashed Potato Crust -- Traditional Cornish Steak Pasty -- Yorkshire Pudding -- Garden Vegetable Pasty -- Toad-in-the-Hole -- THE SWEET SIDE -- Baked Jam Roly-Poly -- Cumberland Pudding -- Custard Sauce -- Banoffee Pie -- Fat Rascals -- Flapjacks -- Fruit Trifle -- Spicy Gingersnaps -- Hot Cross Buns -- Mincemeat Cake -- Plum Pudding -- Poor Knights of Windsor: Eggy Bread -- Spotted Dick -- Treacle Tart -- Kentish Huffkins: Yeast-Raised Sweet Bread -- Welsh Dripping Cake -- Whole-Wheat Scones -- THE PLOUGHMAN'S CUPBOARD -- Clotted Cream -- Cumberland Sauce -- Gentleman's Relish -- Lemon Curd -- Fruit Chutney -- Pickled Onions -- A Modest Glossary of British Food Terms -- Acknowledgments -- Measurement Equivalents -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, English.

Cooking--Scotland.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Minneapolis :

Harvard Common Press,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5942	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

Celebrity television chefs like Jamie Oliver and culinary stars like Hugh Fearnely-Wittingstall have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic.In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington.The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

Author Notes

Brian Yarvin, a native New Yorker, has been a photographer for almost 35 years. He is an instructor of food and commercial photography at the Washington School of Photography in Bethesda, Maryland. He is also a food writer and restaurant reviewer. He lives in Edison, New Jersey.

Reviews (1)

Library Journal Review

In his latest cookbook, Yarvin (The Too Many Tomatoes Cookbook) seeks to correct the unfavorable perception that British cooking is usually bland and heavy. The recipes he presents are unabashedly traditional and range from breakfast fare like Kedgeree (rice with eggs and smoked fish) and main courses such as the Miser's Feast (a Welsh dish of pork chops) to desserts, e.g., Fat Rascals (cookies studded with currants). Readers may be surprised by the inclusion of dishes from the curry shop, a mainstay of modern Britain. Yarvin is American, and his background distinguishes this book from such others as Sybil Kapoor's Simply British. His writing is not nostalgic but appreciative, as he draws on anecdotes from his travels in the UK. Color photographs throughout heighten the appeal of the recipes. -VERDICT A welcome and enjoyable addition to the ranks of ethnic cookbooks. Highly recommended.--Peter Hepburn, Univ. of Illinois at Chicago Lib. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.