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flavours of england: english breakfast
[Hardback - 2020]
In Stock
List Price: £6.99
Our Price: Rs.775 Rs.387
Standard Discount: 50%
You Save: Rs.388
Category: Cooking
Sub-category: Western Cooking
Publisher: Graffeg | ISBN: 9781912654963 | Pages: 48
Shipping Weight: | Dimensions:

The mention of grand breakfasts can be traced back to the early 1300s and their popularity continued after the Second World War, with the lifting of rations, when the English breakfast tradition spread from the middle to the working classes and it became the staple way to start the day for a huge proportion of the population. As today, it was served in family kitchens, hotels, bed and breakfasts, pubs and cafes throughout the country. Still considered the most important meal of the day , these ten tremendous and traditional recipes are perfect for starting the morning off right with a taste of England. Recipes included: Porridge, Breakfast Rolls, Kedgeree, Gateshead Floddies, Devilled Kidneys, Full English, Buttered Eggs, Kippers, 3 Fruit Marmalade and Fresh Berries with Oatmeal Cream.

Gilli Davies, now based in York, is a Cordon Bleu chef who has run restaurants in Oxford, Berlin and Cardiff and published over twenty books on food, including popular series on Welsh cuisine and organic produce. A national food judge for quality ingredients, restaurants and chefs, an advisor to the Food Standards Agency and former chair of the Guild of Food Writers, Gilli has appeared extensively in the media, with highlights such as the 10-part BBC series Tastes of Wales. Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equipped in the UK, with all dishes prepared and photographed on site using the highest standard industry equipment. His stunning images also complement Gilli s recipes in Graffeg s Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray s Cookery School.

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