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 Islesby Brian Yarvin
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
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.
- Harvard Common Press, The
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- 8.10(w) x 9.30(h) x 0.90(d)
Meet the Author
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.
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Yarvin is as enthusiastic and daring a foodie as the legendary Bourdain, and may even look a little like him…<br /> <br /> <em>The Ploughman’s Lunch…</em> is for those of us who find British food interesting…and when well done, positively comforting. While there is hardly anything in the book that qualifies as vegetarian, let alone vegan, talented vegan cooks can do what we did long before the recent spate of vegan cookbooks—modify and substitute to deliver that singular Britishness that this book radiates from each page. This book will tell you the tastes and ingredients of each traditional dish—something you positively need to know if you want to create a facsimile and reach the familiar standard. (That having been said, vegetarians and vegans can still revel in the authentic spiciness of “The Curry Shop” chapter, which celebrates the Indian curry dishes featuring some delicious vegetarian dishes including Tofu Tikka Masala, One-Pot Balti, Onion Bhaji, and Onion Relish.)<br /> <br /> So, this book is the indispensable accompaniment to a British vacation. It will tell you what to look for when you visit, and it will give you the means to reproduce what you loved the most. And since it is written by an American, it demystifies ingredients and gives measurements we are familiar with in our own kitchens, in portions suitable for a family or small gathering. From Pickled Eggs, Potted Ham, Cornish Pasties and Gentlemen’s Relish to Treacle Tarts and Lemon Curd, secrets are revealed and treasures unveiled. <br /> <br /> A final note: Brian is a photographer also, and this book had photographs that had everyone in my family exclaiming. I loved the story of the pilgrimage to find the perfect pasty in Cornwall.
Said it all
If you are interested in the food of England this is the book for you.