English Puddings Sweet and Savoury

Discover the delightful world of English puddings, where traditional sweetness meets savory sophistication. 'English Puddings: Sweet and Savoury' by Mary Norwak is a comprehensive guide to these cherished classics, perfect for both budding chefs and seasoned culinary enthusiasts alike. This cookbook features a rich collection of recipes that highlight the timeless appeal of hearty dishes like Steak and Kidney Pudding and Pease Pudding, alongside comforting favorites such as Bread and Butter Pudding. Dive into this 224-page treasure trove and find recipes that cater to every palate, from creamy flummeries and zesty syllabubs to scrumptious dumplings, pies, and tarts. Each dish reflects the essence of English heritage, showcasing the best of slow-cooked meats and gently stewed seasonal fruits.

Not only does this cookbook provide you with easy-to-follow recipes, but it also offers a captivating insight into the history of these beloved puddings, making it a must-have for anyone passionate about traditional British cuisine. Embrace the culinary trend of uncomplicated satisfaction with dishes that celebrate local ingredients and nostalgic flavors. Elevate your dining experience by exploring these delightful puddings, ideal for both casual family meals and elegant dinner parties. Explore the magic of English puddings today, made simple and enjoyable for everyone, whether you are an expert cook or just starting your kitchen journey.

Author: Mary Norwak Publisher: Grub Street

Dimensions: 175 x 248 x 13 mm
Pages: 224
Publication Date: 01-09-2009

Thanks to so many of today's star chefs producing classic hearty meals as their signature dishes, we are all rediscovering the delights of traditional puddings, both sweet and savoury; Steak and Kidney Pudding, Pease Pudding and Bread and Butter Pudding are all now appearing on the smartest restaurant menus - and rightly so. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of delicious slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and allowing us to eat well without expensive, imported ingredients. As well as a wonderful collection of recipes which spans flummeries, syllabubs, fools, fritters, dumplings, pies and tarts, Mary Norwak also gives us a fascinating insight into the history of all these now popular dishes.