Kathryn Hawkins

Food of London

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The Food of London explores the ethnic influences in multicultural London and discovers the stars behind the 'new London cuisin'. This unique volume of over 60 recipes reveals the treasures of London-style cooking. Discover the all-time favorite, Cod & Chips, as well as other delicious and easy to prepare dishes such as Smoked Haddock Tart, Roast Red Leg of Partridge, Pears with Stilton and Walnut Dressing, Port Wine Jelly, Coronation Chicken with Fruity Rice, Baked Lemon Sole, and Sherry Trifle.In addition to the many recipes in this cookbook there is also a vast amount of information on the culinary history of London. Feasts, festivals, and celebrations are also showcased in this book as well as restaurants in London.Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city, make The Food of London the perfect companion for your adventure into the cuisine of this great city.
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172 printed pages
Original publication
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    yidahhas quoted4 years ago
    5 cups (1¼ liters) milk

    1 lb (450 g) smoked haddock

    1 lb (450 g) cod fillet

    ½ cup (100 g) butter

    2 large onions, diced

    2 tablespoons all-purpose (plain) flour

    1¼ cups (300 ml) heavy cream

    Freshly squeezed lemon juice to taste

    Salt and freshly ground black pepper


    Carrot, cut in julienne strips

    Zucchini (courgette), cut in julienne strips

    Turnip, cut in julienne strips

    Parsley, finely chopped

    Pour the milk into a large saucepan and bring to a boil. Remove from the
    Laura Shas quoted5 years ago
    BLACK PUDDING: Served at a traditional English breakfast. This north England speciality is made from pork and pig's blood. It is usually sliced and fried, and its rich, savory, spicy flavor goes particularly well with fried apple rings.
    HASLET: Cooked, brined pork and offal made in loaves. It is cut and thinly sliced and used as a sandwich filling or as a sliced meat. Beige-pink with a dark brown edge, it has a salty flavor seasoned with black pepper and sometimes sage.
    POLONY: A mixture of lean and fat raw pork which is cooked and sold in a bright red skin. The meat is pale pink and has a mild cured-pork flavor, lightly spiced and smoked.
    SAVELOY: Made from minced, smoked and cured pork mixed with cereal and seasoning, this is deep-fried, sometimes in batter.
    One of the great British favorites is the sausage, and there are many different flavors. Sausages are bought fresh and then grilled, fried or baked.
    CAMBRIDGE: Sausages flavored with sage, cayenne, and nutmeg.
    CUMBERLAND: Made of coarsely cut pork, this is spicier than most sausages. It is sold by length from a long coil. It's usually baked or pan cooked, twisted into a large spiral.
    GLOUCESTER: Made from Gloucestershire Old Spot pig, these sausages are very large.

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