Celebrate the best of British

Celebrate the best of British

Books to Buy

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home.

If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

Below is a list of books to buy and read that highlight the diverse and delicious range of British produce. Use one of them to help prepare your British delights today!

National Trust Simply Baking by Sybil Kapoor PDF Print E-mail

National Trust Simply Baking by Sybil KapoorBaking is one of life's pleasures and in this beautiful National Trust cookery book, Sybil Kapoor brings together an inspiring collection of baking recipes. She delves into our kitchen gardens, larders, hedgerows and orchards to illustrate different aspects of modern British baking. She shows how key ingredients such as grain from the mill or butter from the dairy have shaped British baking and led to a delicious and deservedly famous repertoire of cakes, pastries, savoury bakes and bread.

The 320 page book is jam-packed with practical information on baking essentials as well as a beautiful collection of simply delicious recipes. Some of our particular favourites include Lemon Victoria Sandwich Cake, Elderflower and Gooseberry Curd Cake, Greengage soufflé and Baked Pea Custards. This is one baking favourite that you won’t want to be without in the kitchen!  

To order a copy of the book click here.

The Great British Celebration PDF Print E-mail
The Great British Celebration

Compiled by food and drink creative consultants Marketsquare, ‘A Great British Celebration’ is filled with chef-tested recipes for original, celebratory dishes to suit almost every menu. From a Celebration Breakfast with a difference to a ‘Jubilee BLT’ sandwich, from a fish soup with a twist to a spectacular rack of venison, there's something here for all chefs and lovers of British food.

Leading producers and suppliers of great British ingredients - including Essential Cuisine stocks and sauces, BPEX, Welsh Lamb, Label Anglais chicken, Blythburgh Free Range Pork, Seafish and more - have participated to ensure that the book includes an eclectic but practical collection of dishes. Visit ths link for an online version of the book

Cook Britain by Sainsbury's PDF Print E-mail
Cook Britain by Sainsbury's - book cover

2012 is set to be the most patriotic year! With the Queen's Diamond Jubilee and London 2012 Olympic and Paralympic Games just around the bend, British cooking is experiencing an exciting revival. The hardback, available in-store, is packed with 124 delicious recipes. With so much to celebrate this year, there are mouthwatering recipes for street parties, afternoon tea and picnics galore.

Cook Britain pays tribute to unforgettable dishes such as Fish and Chips and Bread and Butter Pudding; as well as looking at a food tour of Britain, highlighting classical regional recipes from The North, East Midlands, East Anglia, The Southwest, The Southeast, Wales, Northern Ireland and Scotland.  

Nostalgic photography and innovative design piece together the intriguing stories and vibrant history behind the country's favourite culinary traditions. The regional section of the collection leads budding chefs on a gastronomic journey around the UK to rediscover old favourites and explore new recipes.

How the British Fell in Love with Food PDF Print E-mail
cover of How the British Fell in Love with Food

The Guild of Food Writers, a body of over 400 members covering all areas of food writing, recently celebrated the 25th anniversary of its formation by publishing How the British Fell in Love with Food, a compilation of articles, essays and mouthwatering recipes, including works from award-winning authors down through those years, from Jane Grigson, Katie Stewart, Alan Davidson and Claudia Roden to Rick Stein, Antonio Carluccio, Mary Berry, Raymond Blanc and Hugh Fearnley-Whittingstall. 

From the arrival of the avocado in our supermarkets in the '70s to Food Blogs in the 21st century; from the appearance of nouvelle cuisine to the rise of the TV chefs, this collection illustrates how members of the Guild have helped shape the British culinary scene over the last quarter of a century. Beautifully illustrated, How the British Fell in Love with Food is a fascinating historical record as well as being a great recipe book, filled with the classic dishes of the last three decades.

To order a copy of the book click here.

On The Menu by James Mackenzie PDF Print E-mail
On The Menu by James Mackenzie

James Mackenzie is the owner and head chef of the Michelin Starred Pipe and Glass Inn. James and his wife have worked hard to stick to the ‘values of great food served with good old-fashioned Yorkshire hospitality’ and ‘want to be true ambassadors for the region’. The menu is inspired by traditional British dishes and local recipes, and is committed to sourcing as much local and seasonal produce as possible - On the Menu is a true reflection of this.

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