In Shropshire the quality of locally-produced food is second to none, and over some three or four centuries its people developed a repertoire of very distinct methods for converting their produce into a range of excellent dishes, each suited to a particular way of life.
This book, the first major study of the subject, draws in the widest range of local evidence to show how kitchens were designed and equipped, and various foods cooked, in cottages, halls and baker's shops, either for everyday meals or for special celebrations. With over 100 traditional Shropshire recipes — each having been cooked in order to present them in modern form for anyone wishing to accurately re-create them today — this book makes for a fascinating read for anyone interested in the county with it's stories of food riots, local industries, cooks, explosive firewood and more.
Whether you're 'Having a Do', wanting 'Something for Tea' or even just needing some 'Everyday Fare', you'll find fantastic traditional recipes for any occasion, ranging from: Macaroni Rice, Baked Potato Pudding, traditional Oat Cakes, Shropshire Pie, Shrewsbury Simnel Cake and Shropshire Gingerbread.
Peter Brears is one of Britain's leading food historians and held the prestigious international Andre Simon Food Book of the Year award. After a distinguished career in museums, including the directorship of the York and Leeds City Museums, he became a freelance museum and historic house consultant and food history writer in 1994 before undertaking a wide range of research products for Historic Royal Palaces, the National Trust, English Heritage and others.
- Book Specifications
Sub Heading No ISBN 9781900318396 Author Peter Brears Binding Hardback Extent 254 x 180mm, 213 pages Illustrations Black & White illustrations, colour photographs and illustrations Ebook No
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