Flavours of England: Soups and Starters by Gilli Davies (English) Hardcover Book

Description: Flavours of England: Soups and Starters by Gilli Davies, Huw Jones Whether a warming bowl of soup for winter or a cooling bowl of iced soup for summer, England can boast the best of both with recipes such as thick, rich Split Pea and York Ham soup or cool cream of Watercress for a warm summers day. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description A warming bowl of soup for winter or a cooling bowl of iced soup for summer, England can boast the best of both with recipes such as thick, rich Split Pea and York Ham soup or cool cream of Watercress for a warm summers day. For a sophisticated starter, why go further than a plate of smoked salmon. The Foreman family have been curing and smoking fish in the East End of London since 1905 and their London Cure Scottish Smoked Salmon is said to be the finest in the world. For a taste of the sea to start your meal perhaps a devilled crab from Northumberland or across on the west coast even some of the famous Morcambe Bay potted shrimps. Then there is always the delicious Cumbrian Ham produced by the Woodall family or even some beetroot salad with warm black pudding a product synonymous with Lancashire cuisine. East Anglia produces some of the best asparagus ever and this teams up well with local cheese, but there again, wild mushrooms and Kentish cobnut pate might fit the bill too. The recipes collected here utilise the finest ingredients sourced from across England to help you create a delicious range of diverse and versatile soups and starters.Recipes included: Traditional Smoked Salmon with Dill Blini, Cream of Watercress Soup, Wild Mushroom and Hazelnut Pate, West Country Fennel and Apple Soup, Beetroot Salad with Warm Black Pudding, Morcambe Bay Potted Shrimps, Split Pea and York Ham Soup, Cumbrian Ham with Fresh Figs and Parmesan Crisps, Devilled Northumbrian Crab, Asparagus and Suffolk Gold Puffs. Author Biography Gilli Davies is the author of 20 books, including Graffegs Flavours of Wales series and Celtic Cuisine,and has made numerous appearances in the media, on regional and national radio and TV, and in newspapers. Along with running restaurants in Oxford, Berlin and an organic cafe in Cardiff, Gilli has 40 years of experience giving cookery demonstrations. Huw Jones is a food photography specialist. His specifically designed studio is among the best equipped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffegs Flavours of Wales series, and the range of seasonal cookbooks from Angela Grays Cookery School. Review For a sophisticated starter, why go further than a plate of smoked salmon. The Foreman family have been curing and smoking fish in the East End of London since 1905 and their London Cure Scottish Smoked Salmon is said to be the finest in the world.The recipes collected here utilise the finest ingredients sourced from across England to help you create a delicious range of diverse and versatile soups and starters.Recipes included: Traditional Smoked Salmon with Dill Blini, Cream of Watercress Soup, Wild Mushroom and Hazelnut Pate, West Country Fennel and Apple Soup, Beetroot Salad with Warm Black Pudding, Morcambe Bay Potted Shrimps, Split Pea and York Ham Soup, Cumbrian Ham with Fresh Figs and Parmesan Crisps, Devilled Northumbrian Crab, Asparagus and Suffolk Gold Puffs. -- Publisher: Graffeg Review Text For a sophisticated starter, why go further than a plate of smoked salmon. The Foreman family have been curing and smoking fish in the East End of London since 1905 and their London Cure Scottish Smoked Salmon is said to be the finest in the world.The recipes collected here utilise the finest ingredients sourced from across England to help you create a delicious range of diverse and versatile soups and starters.Recipes included: Traditional Smoked Salmon with Dill Blini, Cream of Watercress Soup, Wild Mushroom and Hazelnut Pate, West Country Fennel and Apple Soup, Beetroot Salad with Warm Black Pudding, Morcambe Bay Potted Shrimps, Split Pea and York Ham Soup, Cumbrian Ham with Fresh Figs and Parmesan Crisps, Devilled Northumbrian Crab, Asparagus and Suffolk Gold Puffs. Author Comments Gilli Davies is the author of twenty books, including Graffegs Flavours of Wales series and Celtic Cuisine , and has made numerous appearences in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic caf in Cardiff, Gilli has forty years of experience giving cookery demonstrations.Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the highest standard industry equipment. His stunning images complement Gillis recipes in Graffegs Flavours of Wales series, and the range of seasonal cookbooks from Angela Grays Cookery School. Details ISBN1912654768 Author Huw Jones Pages 48 Publisher Graffeg Limited Year 2019 ISBN-10 1912654768 ISBN-13 9781912654765 Format Hardcover Publication Date 2019-03-08 Language English Illustrator Huw Jones UK Release Date 2019-03-08 Imprint Graffeg Limited Place of Publication Cardiff Country of Publication United Kingdom NZ Release Date 2019-03-08 Photographer Huw Jones Series Flavours of England DEWEY 641.812 Series Number 3 Audience General AU Release Date 2019-09-16 Illustrations 10 Colour Images We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:123595697;

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