The Ploughman's Lunch and the Miser's Feast

CelebritytelevisionchefslikeJamieOliverandculinarystarslikeHughFearnelyWittingstallhavemadeAmericansnewlyawareofthegreatpotentialinBritishcooking.ButthenewBritishfoodrevolutionisnotlimitedtofinerestaurantsandtelevision.WithinBritain,pubandcountryinnchefs,newspaperandmagazinefoodwriters,andeverydayhomecooksaretakingarenewedinterestintheirowntraditionalcuisine,atlonglastapproachingitwithmorepridethanwithprejudice.In"ThePloughman'sLunchandtheMiser'sFeast",theAmericancookbookauthor,travelwriterandprofessionalphotographerBrianYarvinbringsthesenewlyrediscoveredpleasurestotheattentionofhomecooksonthissideoftheAtlantic.In100recipes,65colourphotos,anddozensoflivelysidebars,YarvinrevealswhathehasdiscoveredinhisnumerouswalkinganddrivingtripsacrossthelengthandbreadthofGreatBritain.HisrecipesemphasizetraditionalanddownhomedishesasperfectedandupdatedbythebestcooksinBritain.Theyincludelotsofpubfare,likeFishandChips,Shepherd'sPie,Ploughman'sLunch,andahostofsavourycakesandpasties.TherearefestiveandsubstantialmaincourseslikeHowtowdie,PoachedSalmonwithWhiteSauce,and,ofcourse,asplendidlydoneBeefWellington.ThehardworkingBritslovebigbreakfasts,andthereisachapterdevotedtothose,whileanotherchaptercelebratesthesandwiches,salads,andsnacksthatareservedatteatime.CurryshopshavebeenubiquitousforsolongthatIndianfoodbynowisproperlyBritish,andYarvindevotesanotherchaptertodishessuchasShrimpBiryaniandChickenKorma.Abigchapter,too,showsushowtomakethebestlovedBritishsweets,fromthehumblynamedPlumPuddingandMincemeatCaketotheamusinglymonikeredFastRascals,KentishHuffkins,andWelshDrippingCake.