More than 200 recipes—from meat pies to plum pudding—adapted for American cooks. "Garmey makes you long for hot scones and beef Wellington." —NewsweekThis 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."Great British Cooking has the festiveness of a flaming plum pudding . . . If great British cooking was a well-kept secret, Ms. Garmey has let it out." —The Wall Street Journal"A wry, delightful, and learned volume." —New York Daily News

More than 200 recipes—from meat pies to plum pudding—adapted for American cooks. "Garmey makes you long for hot scones and beef Wellington." —NewsweekThis 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."Great British Cooking has the festiveness of a flaming plum pudding . . . If great British cooking was a well-kept secret, Ms. Garmey has let it out." —The Wall Street Journal"A wry, delightful, and learned volume." —New York Daily News