English Puddings - New Edition

Discover the ultimate guide to delightful British desserts with 'English Puddings - New Edition'. Authored by the beloved culinary expert Mary Norwak, this hardback book is a treasure trove of both sweet and savory pudding recipes, expertly organized into categories such as Jellies, Blancmanges, Dumplings, and Pies. This 320-page hardback publication, dimensions 129 x 198 mm, brings heritage cuisine to your kitchen, featuring classic favorites like Steak and Kidney Pudding, festive Christmas Pudding, and lesser-known gems such as Peterhouse Pudding. Understanding the history and preparation of these timeless dishes, Norwak provides comprehensive insights that elevate your cooking experience, perfect for both novice and seasoned chefs. Alongside practical cooking hints and presentation tips, this edition successfully revives the culture of hearty, delicious puddings that have been a staple in British households. Whether you seek to impress at a dinner party or enjoy a cozy family meal, 'English Puddings' offers recipes that turn every occasion into a celebration of indulgence. Revamp your dessert repertoire and unleash your inner pudding prodigy with Mary Norwak’s iconic cookbook today.

Author: Mary Norwak Publisher: Grub Street
Bind: hardback
Dimensions: 129 x 198 mm
Pages: 320
Publication Date: 20-04-2015

With an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. Mary Norwak’s English Puddings is now being reissued as part of Grub Street’s classic range, to adorn bookshelves alongside the highly acclaimed cookery writers, Elizabeth David and Jane Grigson. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts. Containing recipes for all the firm favourites, from the tried and tested Steak and Kidney pudding and the festive Christmas pudding, to the lesser know, but equally delicious, Peterhouse Pudding and Devonshire Apple Drugget. Proudly flying the flag for heritage fare, this book both redefines and revives a culture of hearty, unfussy plates of delicious slow cooked stewed meats and gently poached seasonal fruits. Norwak is a writer who frequents the shelves of many a kitchen, both the modern and traditional, as well as the professional and amateur alike. With helpful hints and presentation tips throughout, this book will turn even the novice into a pudding prodigy. ‘Pudding fanciers need to arm themselves with a collection of recipes… Best of the lot is Mary Norwak’s glorious little book English Puddings.’ Nigel Slater