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Britain, Scotland, Wales & Ireland T to Z
This section has recently been reorganized to help you find what you're looking for. Please see the index on the right for more.
 River Cottage Handbook #7: Hedgerow
John Wright
While the guide is written to accommodate the regions of Britain, one of the stand-out features of this book is that it includes a section in the back that profiles toxic plants that can be easily confused for edible ones. While this may seem obvious to include, none of the other books have a section dedicated to harmful plants (the pages are even headlined in red, in case you didn't get the message).Similar to the other books in this guide, a calendar is provided detailing the peak points in each season at which to find specific plants. The writing is also executed in classic River Cottage style, appearing simultaneously Oxford and personable. Hardcover, $25.00.
 Simple to Sensational
Jun Tanaka
Both Jean-Georges Vongerichten (Simple to Spectacular, $65.95) and Geoffrey Zakarian (Town/Country, $55.95) have previously written similar books in which they create both simple and complex dishes with the same set of ingredients. This rendition of the concept comes from the chef of London's Pearl Restaurant. Of all these books, this is probably the least intimidating for the home cook with just a simple, yet crucual tweaking of flavours to acheive the "sensational" version. In either case, the plating remains simple but seductive. Colour photos. Hardcover, 177 pp. $59.95.
 Great British Grub
Brian Turner
A veteran of the kitchens of the Savoy and Claridge’s, Brian Turner has also been involved with food programs on both Granada and the BBC. A promoter of traditional British food, Turner’s collection of pub food recipes includes all the iconic foods: toad in the hole, bubble and squeak, both angels and devils on horseback, jam roly-poly…There are also a few culinary invaders such as pizza and bbq ribs. A colour photo accompanies most recipes. Hardcover, 256 pp. $39.95.
A Yorkshire Lad
Brian Turner
From his father's trucker cafe to the Savoy and Claridge's, the celebrated
English chef shares a slice of culinary life. Photos, colour and black and
white. 256 pages. $39.95 cloth.
 Leon: Naturally Fast Food
Henry Dimbleby & John Vincent
Based on the principle that great food can also be great for you, the 2nd book in the Leon series combines simple food techniques with flavorful ingredients selected with a sensible eye to nutrition and health. Definitely one of those cookbooks that you can live off of without getting bored or tired, Leon provides an expansive library of delicious and nutritious British fare that's sure to keep friends and family hungry for more. Hardcover, 308 pp. $39.95.
 Nutmeg & Custard
Marcus Wareing
A cook who reveres ingredients and the creative application of techniques to display coax out their maximum flavour and best texture. Unlike many contemporary cookbook authors who provide a mini essay with every recipe, Wareing confines his comments to the first few pages of the book. Then he leaves you alone to explore his version of contemporary home cooking and home versions of commercial hits such as Jaffa cakes. chorizo-stuffed French toast with manchego, tiramisu doughnuts, smoked paprika and sunblush tomato barley salad are a few of the tempting dishes.The sections include weekends, grill room, Orient, ice-cream parlour, and even one devoted to popcorn. Colour photos. Hardcover, 273 pp, $50.95.
 One Perfect Ingredient, Three Ways To Cook It
Marcus Wareing
Marcus Wareing provides the answers, with over 120 superb recipes using everyday ingredients from your fridge and freezer or cupboard,
you will never be stuck for ideas. Wareing gained his first Michelin star at the age of 25 at L'Oranger in London and gained another in 2000 at Petus in St. James's.
 Eat Britain! 101 Great British Dishes
Andrew Wheeler
Digestives are 96, Cornish Pasty is 71. . . Wheeler provides an opinionated and ever-so-funny countdown of 101 items from Britain’s gastronomical empire worthy of celebration and iconic status. After all, this is the cuisine that not only gave us the inimitable Chip Butty (55) and Marmite (5), but Sticky Toffee Pudding (33) and Sunday Roast (18). Wheeler reminds us of Britain’s natural bounty as well, such as Gressingham Duck (28) and Gooseberries (76). There are recipes, and colour photographs accompany each entry. Hardcover, 238 pp. $19.95.
 Great British Feast
Marco Pierre White
The latest book from one of the world's most celebrated chefs. Recipes from his Berkshire pub, the Yew Tree Inn are combined with modern cooking. White also talks about finding the best ingredients and keeping the cooking approach simple. There is an accompanying TV series in the UK which will land in Canada sometime in 2009. His seminal first book White Heat, ($39.95) is also back in stock. Hardcover, 224 pp, $39.95.
 White
Heat
Marco Pierre White
Publisher Mitchell Beazley have re-issued Marco Pierre White’s first book.
With it’s blend of ground breaking recipes, stunning photos, and White’s
unique observations of the restaurant business make this a must-have for any
chef’s library. Softcover, 127 pp, $39.95.
 The Perfect Ingredient
Bryn Williams
Although he has cooked with Marco Pierre White, Michel Roux, jr. and Chris Galvin, and for the Queen, Bryn Williams focuses on the home cook in this book. Each of the 20 chapters features a specific ingredient with five ways to cook it. Although not offering the compelxity of Jean-Georges Vongerichten's From SImple to Spectacular, the recipes do call for a range of skill. Color photos. Hardcover, 271 pp. $38.00.
 Porter's
English Cookery Bible
Richard, Earl of Bradford and Carol
Wilson
From potted shrimp to Sussex pond pudding, Lord Bradford presents
the great, and often maligned, traditional basics of English cooking.
Vintage illustrations. Hardcover, 288 pp, $35.00.
 England's Heritage Food and Cooking
Annette Yates
Regional sketches, profiles of feasts and festivals, and traditions
explained(high tea versus afternoon tea) provide the background for
160 heritage recipes. From a full English breakfast to veal and ham
pie and Shrewsbury cakes, this book offers the best of British cooking.
Colour photos cover everything from regional landscape to step-by-step
methods. Hardcover, 256 pp. $32.95.
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