Complete Traditional Recipe Book Hardcover – September 28, 2007

Great cookbook, and a wonderful read as well! I'm not English, but definitely an Anglophile, and I enjoyed this very much. What's really nice for we Americans is that all the measurements and temps are in both metric/Celsius and cups/ounces/Fahrenheit , so you don't have to worry about having to convert anything, and possibly making a mistake! Additionally I bought mine used, and it was inexpensive, and looks almost brand new!

This is a working book; no dust jacket, just a robust binding which I guess is meant to accept a little kitchen detritus: it happens to us all. Starting to read it as a book as opposed to a work of reference, I think the recipes contained here must span over 500 years. Anyone unable to draw inspiration from this tome clearly can not be inspired. It is very good at reminding me of a number of meals & also has a fair few brand new ideas. OK, so it does cover how to cook in an Aga (The Sponsor) as well as conventional, contemporary methods but I guess a sponsor is needed. Anyway, this book is well worth it. It is a good read & the recipes really do work too! OK so it is not cheap but then, how much would one of these meals cost when dining out? No, I am glad I bought this book & now I can really get down to real cooking.

I already own several classic cookbooks on traditional British cuisine. My latest purchase was Colman Andrews' 'THE BRITISH TABLE', just released in November 2016 for the holiday season. I vastly prefer the Andrews work for its combination of somewhat better bindiing, paper quality and number of photographs of finished plates and of the British countryside. It also comes with a dust jacket to protect things a bit longer. Sarah Edington's book is a handier size for opening on worktops.Both books are 'complete' in the sense that they offer dishes in every major dining course and for every season. Neither is complete in the sense of being 'comprehensive.' The Edington book offers a nod to cozy British kitchens by following each recipe with a how to cook it paragraph for the traditional AGA range, a stored heat range and one found in upper class kitchens and country cottages. For Americans this section is gratuitous. AGA owners already have instructions to cover the various techniques and that section gets repetitious in this book.Recipes in both books are equally interesting and the recipes do not include much overlap so hard-core fans of this cuisine might do as I did and buy both! Measurements in both books are in US and metric standards and are easy to follow. Eddington offers sections on Soups, Fish Dishes, Meat Dishes, Savory Sauces, Vegetables and Side Dishes, Hot Puddings (think steamed puddings,) Cold Puddings, Breads, Tea Breads and Scones, Cakes and Biscuits, Jams and Preserves, Drinks (hot and cold) and Confectionery. These last two chapters each offer about three or four recipes...but they each have interest. Edington offers 412 pages of content and a short index of recipes, organized by type of dish (eg, 'casseroles') or main ingredient. It works best for cooks who look in the larder and see ingredients and then want to decide what to do with them.

I like to read cookbooks, even when I don't always cook every recipe in them. I was interested in this one because of the Comfort Food aspect.My 90 year old Swedish mother has a rather particular appetite and I thought that some of these might tempt her, especially since I can intrigue her with historical info on it as well.It didn't have quite as much historical interest as I'd hoped for, and as an American, I'm sometimes perplexed by ingredients and what they are in American terms (*cough* Google *cough*), but it's not all that difficult. Ingredient amounts are given by weight as well as by measure, as well as temperatures in Fahrenheit, Celsius, Gas Mark, and AGA methods, and has a U.S. amount conversion table in the back too.There are a number of color photographs throughout that adds to interest.There is a recipe for Venison Casseroled with Apricots that sounds a whole lot like a dish of Venison with Cranberries instead when I was over in Scotland that I intend to try ASAP!

I have found that British food - especially the traditional foods that have stood the test of time - have much more to offer than the blanket dismissal of them would suggest. Have you ever had a well-made "Toad-In-The-Hole?" or a great "Sherry Trifle?" How about a nice Pork Pie or Eel Stew. Well, done right, these dishes can change the way you think about British food and British food traditions. Not sure, start with something foolproof like Kedgeree - really just rice, smoked haddock, hard-boiled eggs and spices. Great for breakfast, lunch or dinner! And quite a treat! Some cookbook features include: Nice pictures and quite a few of them. A crazy 70's font that seems to be just right for the subject. Comprehensive collection of recipes covering every "discipline" from soups and meat dishes to hot and cold puddings to drinks and confectionery. Some quick and interesting historical context is thrown in for those who require and enjoy it. Perfect for the anglophile or international cook in your household.

This book is a gem full of wonderful recipes comforting and perfect for the cool months. I especially liked the section on savory pies. Fidget pie to game pieare admirably covered and a change of pace from the slow cooked stew and casseroles that have become American staples. The hearty fruit crumbles and moredelicate fools are scrumptious and a fun diversion. I hope everyone who buys this enjoys it as much as I do. PKD

The recipes in this book will make you long for England - past and present. The recipes are clearly written, have beautiful pictures and the directions work! Long live the Queen.

This is one of those books that makes you drool just anticipating what you want to try first.  Complete Traditional Recipe Book

I love this book so much I had to get a copy for my Grandmother for Christmas! Not cheap, but good value because it's a big book and you'll want to make EVERY recipe. Well laid out, each recipe has a page to itself with a quality colour photo opposite so you can see what you should be aiming for! Good range of food from starters, mains, desserts, cakes, sweets, pastries etc. etc. Each recipe is well described and should be do-able to anyone with reasonable kitchen skills; they also each come with an interesting bit of background or history about the dish.

No no no. I wanted a cookbook for traditional dishes but this is not it. Every recipe is complex and involves loads of ingredients and I hadn’t heard of most of them. This cookbook is for accomplished cooks not novices like myself.

Comprehensive content. Excellent delivery

ok

A good, substantial cookery book- no nonsense,