The British Table: A New Look at the Traditional Cooking of England, Scotland and Wales by Colman Andrews, published by Abrams.

The British Table: A New Look at the Traditional Cooking of England, Scotland and Wales by Colman Andrews, published by Abrams.

The British Table by Colman Andrews is perhaps THE book that any foodie should have in their library. It is an outstanding piece of work that encompasses not only recipes from a variety of renowned chefs, but also combines pages of useful and interesting information delving into the realms of history and literature. It is a “new look at the traditional cooking of England, Scotland and Wales”.

This is a proper book. A weighty number with over 300 pages printed on good paper stock. It feels like a tome of knowledge, of education, of intelligent writing. It has that magical quality of making you continually delve into to discover another morsel of knowledge that are prevalent. I am going to keep this review simple as the book is simply brilliant. I will not talk about the recipes but instead provide you with abridged list of articles/essays contained within that you must read:-

What is an Epicure?
Dangerous Porridge
A Man and His Smoke
A Philosopher in the Kitchen
France in the Scottish Kitchen
When the Potato Met the Plaice
A Salmon in Welsh
Worth its Salt
The Curious Story of Hindle Wakes
Why a Goose?
Meat Fruit and Sambocade
O’er Far Ben
The Moorhen is Not a Grinch
The Great Eater of Kent
Duck that tastes like Fish
An Offal Success
Pudding at Ye Olde Cheshire Cheese
A Gosling’s Christmas in Wales
Olive Oil in London
The Welshmans Caviar
He Just Did It
The Innkeeper and the Novelist
The Great Pudding Riot
Strictly Come Baking
Saving British Cheese
The Walnut Tree
The Mysterious Yeast
The Brig Lader

Most of the 150 recipes have a comprehensive and informative introduction far in excess of what is usually written. Andrews successfully pulls you into the book, teasing you to turn the next page in anticipation of the knowledge you will gain.

The British Table: A New Look at the Traditional Cooking of England, Scotland and Wales by Colman Andrews, published by Abrams.