Great British Cooking

<p>This book is a revelation to Americans who have never tasted real Cornish Pasties Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings trifles meringues and syllabubs that are still renowned no aspect of British cooking is overlooked. Soups fish meat and game vegetables sauces high teas scones crumpets hot cross buns savories preserves and sweets of all kinds are here in clear precise recipes with ingredients and utensils translated into American terms.</p>