The British Cookery Book

The British Cookery Book is the most comprehensive work to date on British cuisine. With over 550 recipes painstakingly collected by culinary historian Ben Mervis, this beautifully illustrated book uncovers the world of this must-know cuisine, from classics such as Fish and Chips and Scones, to lesser-known regional specialities such as Lancashire Black Peas and Plough Monday Pudding, served in Norfolk to mark the end of the Christmas festivities. From England to Northern Ireland, via Wales and Scotland, discover the cuisine of a region defined by its coastline, countryside and moors, and whose diverse climate offers ingredients and flavours marked by seasonality.