Brian Turner's Favourite British Recipes
By Brian Turner
Headline Pub; (2003)
ISBN: 0755310926
Reviewed by Rochelle Caviness
Please note: This review is based upon the large print editin of Brian Turner's Favourite British Recipes.
Have you ever wondered how to make Spotted Dick, Cullen Skink, Victorian Sponge, Bara Brith, Clapshot, or Bubble and Squeak? Or have you ever wondered, "What exactly is a skink?" Well, wonder no more. Famed TV chef Brian Turner has compiled a fabulous collection of more than 120 recipes that are uniquely British in his book, Brian Turner's Favourite British Recipes. In addition to the recipes, Turner also includes a vibrant commentary that offers background information about each recipe as well as anecdotes about his cooking experiences. For example, you'll learn that a skink is simply a term for a soup or stew, Bara Brith is a type of fruit bread, Spotted Dick is a type of pudding, and Victorian Sponge is a type of sponge cake. You'll also discover that Bubble and Squeek is a mashed potato and cabbage dish, whereas Clapshot is a mashed potato and turnip dish.
Besides the aforementioned recipes, you'll also find recipes for such classic British dishes as Cock-a-Leekie, Hot Cross Buns, Blackwell Tart, Pease Pudding, Minced Pies, Scones, Beef Wellington, Steak and Kidney Pudding, and Welsh Rarebit. As well as recipes for such traditional comfort foods such as apple pie, cream of mushroom soup, poached chicken, potato salad, rice pudding, and gingerbread.
The recipes in this collection are organized into nine thematic sections:
Soups
Eggs, Cheese, and Savouries
Fish and Shellfish
Meat and Offal
Poultry and Game
Vegetables
Puddings
Bread, Cakes, and Baking
Preserves, Sauces, and Accompaniments
All the recipes begin with a notation of how much the recipe makes (i.e., makes 1 loaf, serves 4-6, etc...), a brief commentary, which is followed by an ingredient list, than easy to follow, step-by-step instructions that guide you through the preparation phase. Ingredients are listed in both metic and a mix of imperial (avoirdupois) and domestic measurements. As well, oven temperatures are provided in Celsius, Fahrenheit, and Gas numbers (i.e., 180C/350F/Gas 4).
No matter where you live, you should find that most of the ingredients called for in this cookbook are easy to come by. In the case of some of the listed ingredients, you may need to seek the items out under different names. For example, caster sugar also goes under the name of superfine granulated sugar and double cream is equivalent to heavy cream. You can find a list a British and American cooking terms online at the: English-American Recipe Translator.
In addition, the selection of recipes in this collection provides ample fare for all occasions and provides a wealth of insights into Britains culinary history. Whether you are seeking out a recipe for an old favorite, or seeking out something new to try, you'll find that Brian Turner's Favourite British Recipes will provide you with a wealth of cooking ideas, tips, and recipes. The only drawback to this book is that it lacks an index, it does however, have a selection of mouth-watering illustrations to wet your appetite and your imagination. Best of all, Turner wrote this cookbook specifically for home cooks and all his directions are clear, precise, and easy to follow. As such, these recipes are suitable for use by cooks of varying skill levels. Bon appetite!
Reprinted, with Permission, from Large Print Reviews
www.largeprintreviews.com
