British Recipes & Cookbooks

How to Cook dishes from the United Kingdom

• Apple Crumble - A pie-like dessert made from apples topped with a loose sweet pastry. Variations on the dish include blackberry crumble and apple and blackberry crumble.
  
  
• Arbroath Smokie - A smoked haddock, from Arbroath in Scotland.
  
  
• Balti - Balti is an Anglo-Indian dish originating from Birmingham. A thick curry made using chicken ("balti murgh") or lamb ("balti gosht") and served in flat-bottomed iron or steel pot ("balti" means "bucket", hence the name). To eat it, naan (Indian bread) is used to scoop up the sauce.
  
  
• Bangers and mash - Sausages with mashed potatoes, usually with served with gravy.
  
  
• Chicken tikka massala - An Anglo-Indian dish made by cooking chunks of marinated chicken in an Indian-style curry sauce. Chicken tikka massala is usually eaten accompanied with naan (Indian bread), or rice, but so popular has it become that versions of it are even sometimes used for pizza toppings and sandwich fillings!
  
  
• Cock-a-leekie soup - A traditional Scottish soup made from leeks and potato with chicken stock.
  
  
• Cornish pasty - A baked pie with a distinctive shape, traditionally filled with beef, onion, potato and swede (rutabaga). Cornish pasties are said to have originated as a meal eaten by the miners who were working in the Cornish tin mines.
  
  
• Fish and chips - Battered and fried fish (often cod or plaice) with French fries. mushy peas (a green "soup" made from peas) is a popular accompaniment. The dish is usually flavored with salt and vinegar, although ketchup or Tartar sauce may sometimes be used.
  
  
• Full English breakfast - Sausage, bacon, eggs (usually fried eggs or scrambled eggs), fried bread, fried mushrooms, grilled tomatoes, black pudding (a type of blood sausage) and baked beans. The exact elements of the meal may vary somewhat. It should also be noted that basically the same meal is sometimes described as "Full Scottish breakfast" in Scotland, as a "Full Irish breakfast" in Northern Ireland, and the Republic of Ireland), etc.
  
  
• Haggis - Perhaps Scotland's most famous traditional dish, haggis is made using a sheep's heart, liver and lungs (collectively known as the "pluck"), ground ("minced"), and mixed with oatmeal, onions, suet, spices and stock, and then boiled in the sheep's stomach.
  
  
• Kedgeree - Smoked haddock with boiled rice, eggs and butter. The dish is believed to have originated during the period of the British Indian Empire.
  
  
• Kipper - A split smoked herring. They may be grilled, and are most often eaten for breakfast.
  
  
• Lancashire hotpot - Meat, onion and potatoes baked in a casserole dish for a prolonged period on low heat.
  
  
• Mince and tatties - A popular dish in Scotland. it is ground ("minced") beef and mashed potatoes.
  
  
• Pie and mash - A hot pie containing ground ("minced") meat, traditionally served accompanied by mash potato. In the East End of London, such pies were traditionally made with water left over from stewing eels, and the eels were then served with the pies as a cold side dish ("jellied eels").
  
  
• Pork pie - A pie containing pork and pork jelly in a pastry crust. It is normally eaten cold, often as a snack.
  
  
• Scotch egg - A hard-boiled egg, coated in sausage meat and then bread crumbs, and then deep-fried. It is then allowed to cool, stored refridgerated, and eaten cold. Scotch eggs are normally eaten as a snack food, and are readily available from convenience stores as well as supermarkets. Despite the name, Scotch eggs are not originally from Scotland, but were first created by Fortnum & Mason (a famous food shop in London) in 1738
  
  
  
• Shepherd's pie - Ground ("minced") lamb, covered with a layer of mashed potato, and sometimes cheese. Versions of the dish can also be made with beef ("cottage pie") or fish ("fisherman's pie").
  
  
  
• Steak and kidney pie - A pie containing diced beef steak and ox, lamb or pork kidney, in a thick sauce. The sauce is usually made from beef broth with onions, flour and seasonings. The dish is served hot and is known in the British army as "Baby's Head".
  
  
• Sunday roast - Oven roasted meat with roast potatoes and vegetables. This is a traditional British Sunday meal. There are several common varieties: roast beef (beef with gravy, horseradish sauce and mustard, served with Yorkshire pudding - a dish made from baked dough), roast lamb (lamb with mint sauce or redcurrant jam), roast chicken (chicken with chipolata sausages (small thin sausages), bread sauce, and cranberry sauce or redcurrant jam), and roast pork (pork with "crackling" (crispy cooked pork rind), and apple sauce),
  
  
• Toad in the hole - Sausages cooked in Yorkshire pudding batter.
  
  
• Welsh rarebit (sometimes called "Welsh rabbit") - Grated cheese mixed with beer, milk and butter, and then spread on toast and grilled (broiled).

• Bakewell tart - A traditional English pudding, consisting of a pastry shell, filled with jam (fruit preserve) and a sponge-like filling.
  
  
  
• Christmas pudding - This a traditional steamed dessert eaten at Christmas, especially on Christmas Day. It is made from suet (congealed fat) with dried fruit and nuts mixed in, and alcoholic beverages usually poured in (for example brandy). The pudding is extremely dark, almost black, and keeps very well, so is traditionally prepared many weeks in advance of Christmas. Christmas pudding is often eaten with brandy butter (a sauce made from unsalted butter, sugar and brandy), cream or custard.
  
  
• Mince pies - This is a traditional British pastry eating during the Christmas period. They are usually small in diameter (about the size of a cupcake) and contain minced fruit and nuts (chopped raisins, currants, apricot, cherries, walnuts, etc., with spices in suet) and are traditionally eaten with brandy butter (a sauce made from unsalted butter, sugar and brandy).
  
  
• Rice pudding - A pudding made from rice, milk, cream and sugar. Cinnamon, nutmeg or vanilla are often used to flavor the dish. Rice pudding can be eaten hot or cold, and made from fresh ingredients or bought ready-to-use in cans. The dish was probably inspired by Indian cuisine's kheer, during the period when India was ruled by Britain.
  
  
• Spotted dick - A traditional English steamed pudding containing dried fruit and raisins, and usually served with custard.

The Complete Robuchon By Joel Robuchon Knopf Released: 2008-11-04 Hardcover (832 pages) List Price: $37.50* Lowest New Price: $19.49* Lowest Used Price: $22.02* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here Product Description: An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.” Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.

Jamie's Italy By Jamie Oliver Hyperion Released: 2006-10-25 Hardcover (320 pages) List Price: $34.95* Lowest New Price: $16.15* Lowest Used Price: $10.65* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781401301958 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Bestselling author Jamie Oliver finally devotes an entire book to America's favorite cuisine -- Italian! Italy and its wonderful flavors have always had a major influence on Jamie Oliver’s food and cooking. In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy’s influence reaches us all. Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking -- and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy. Jamie’s Italy is the result of that journey -- and it’s a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie’s Italy is a cookbook by the people for the people. From Sicily to Tuscany, it’s about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it’s not only mouthwatering food that Jamie brings back home: it’s also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you’re in. Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you’ll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion -- you’ll never want to leave Jamie’s Italy.

Jamie's Dinners: The Essential Family Cookbook By Jamie Oliver Hyperion Released: 2004-11-03 Hardcover (336 pages) List Price: $34.95* Lowest New Price: $20.00* Lowest Used Price: $15.50* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781401301941 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family! estselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak.

Scotland and its Whiskies: The Great Whiskies, the Distilleries and Their Landscapes By Michael Jackson Duncan Baird Paperback (144 pages) List Price: $19.95* Lowest New Price: $12.36* Lowest Used Price: $11.62* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781844836147 Notes: Brand New from Publisher. No Remainder Mark. Product Description: In his Malt Whisky Companion, Michael Jackson—past winner of The Glenfiddich Trophy and no fewer than five Glenfiddich Awards—was the first writer to describe in detail the aromas and flavors of Scotland’s most famous product. Now he goes even deeper into the world of whisky, discussing the terroir that shapes the taste of this classic liquor. Jackson’s passion for Scotland and its whiskies comes through clearly and deliciously, and photographer Harry Cory Wright (Strand: The Shifting Sands of the Outer Hebrides) beautifully captures the landscape’s magnificent colors and textures. Whether studying the ancient forms of barley in the Orkneys, drinking tea with peat-cutters while a storm brews over Islay, or preferring the finished product by the shore at sundown, they bring a personal understanding to the magic of malt.

The Irish Pub Cookbook By Margaret Johnson Chronicle Books Paperback (224 pages) List Price: $24.95* Lowest New Price: $9.98* Lowest Used Price: $33.93* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here Product Description: Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either—as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd’s pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.

The River Cottage Cookbook By Hugh Fearnley-Whittingstall Ten Speed Press Released: 2008-05-01 Hardcover (448 pages) List Price: $35.00* Lowest New Price: $21.86* Lowest Used Price: $20.00* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781580089098 Notes: Product Description: First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals.

The Naked Chef By Jamie Oliver Hyperion Released: 2005-08-24 Paperback (256 pages) List Price: $19.95* Lowest New Price: $9.50* Lowest Used Price: $9.99* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781401308230 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of -naked+ food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver+s cookbooks appeal to anyone who wants to prepare fantastic meals but doesn+t want to spend all night cooking.The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak+s dream chocolate tart. The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.

Celtic Folklore Cooking By Joanne Asala Llewellyn Publications Paperback (384 pages) List Price: $18.95* Lowest New Price: $10.00* Lowest Used Price: $10.00* Usually ships in 24 hours* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781567180442 Notes: Product Description: A treasury of delectable recipes, Celtic Folklore Cooking by Joanne Asala will help you select foods to serve at your celebrations of the Sabbats and Esbats: the festivals and ritual times for Witches and Wiccans. It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too! Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include: - Mushroom and Scallop Pie - Heather Wine - Pratie Oaten - Beestings Pancakes - Hot Cross buns - Figgy Pudding - Boxty on the Griddle - Barm Brack - Sweet Scones - Scotch Eggs - Colcannon - Cockle Soup - Flower Pudding - Flummery - Mead The ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town! If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.

Preserves: River Cottage Handbook No.2 By Pam Corbin Bloomsbury UK Hardcover (224 pages) List Price: $26.95* Lowest New Price: $17.54* Lowest Used Price: $25.13* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780747595328 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones—and what’s more, it is fun, rewarding, and easy to learn. Explaining the history, science, and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favorites such as raspberry jam, lemon curd, quince cheese, and sloe gin, to fresh new combinations such as apple butter, cucumber pickle, and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes, and full-color photographs throughout, and is completed by a directory of equipment and useful addresses.

Ottolenghi: The Cookbook By Yotam Ottolenghi Ebury Press Released: 2010-05-01 Hardcover (304 pages) List Price: $34.95* *(As of 19:41 Pacific 8 Feb 2010 More Info) Click Here Product Description: Brand-new, cutting-edge cookbook from one of the UK's most popular and stylish deli-restaurants