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Hugh Fearnley-Whittingstall
The Taste of Britain
Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 1
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Страница 1
Страница 2
Contents
Foreword
Страница 5
South West England
Dittisham Plum
Bath Cheese
Baydon Hill Cheese
Beenleigh Blue Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cheddar Cheese
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Clotted Cream and Clotted-Cream Butter DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Yarg Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Curworthy Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dorset Blue Vinney Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Double Gloucester Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Single Gloucester Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sharpham Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Vulscombe Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Whey Butter DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Elver DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Smoked Mackerel DESCRIPTION:
HISTORY
TECHNIQUE:
REGION OF PRODUCTION:
Bath Chaps DESCRIPTION:
HISTORY
TECHNIQUE:
REGION OF PRODUCTION:
Bradenham Ham (Fortnum Black Ham) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Brawn DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Pasty DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Devon Cattle DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Devonshire Ham DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dorset Horn Sheep DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Gloucestershire Old Spots Pig DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Gloucester Sausage DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Hog’s Pudding DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Mendip Wallflsh DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Wiltshire Bacon DESCRIPTION:
FLAVOUR: A MILD CURE. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Apple Cake DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bath Bun DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bath Oliver DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Blueberry Pie (Double-Crust Fruit Pie) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Colston Bun DESCRIPTION:
FLAVOUR: SWEET, WITH LEMON AND SPICE. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Fairing DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Heavy Cake DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Saffron Cake DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Devonshire Split DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dorset Knob DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Dough Cake DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Easter Biscuit DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Mothering Bun DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Oldbury Tart DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sally Lunn DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cider (West Country) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Plymouth Gin DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Shrub DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sparkling Cider DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Original Urchfont Chilli Mustard DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tewkesbury Mustard DESCRIPTION:
FLAVOUR IS SHARP WITH A SWEET, DISTINCT HORSERADISH AFTERTASTE. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Страница 197
South England
Blueberry (High Bush) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Borage DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cherry DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cox’s Orange Pippin DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Egremont Russet Apple DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lord Derby Apple DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Samphire DESCRIPTION:
ROCK SAMPHIRE IS MORE PINNATE, GROWING ON ROCKY CLIFFS AND SLOPES BY THE COAST. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Watercress DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sussex Slipcote Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bedfordshire Clanger DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Berkshire Pig DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Chitterlings DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Oxford Sausage DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cottage Loaf DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Isle of Wight Doughnut DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cider Cake DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lardy Cake DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Elderflower Cordial DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Single-Variety Apple Juice DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
South East England
Blenheim Orange Apple DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Grenadier Apple DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kentish Cobnut DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Leveller Gooseberry DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Strawberry (Royal Sovereign) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Victoria Plum DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Carolina Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Wellington Cheese DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Jellied Eels DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Oyster DESCRIPTION:
WHITSTABLE OYSTERS ARE SLOW-GROWING WITH HEAVY SHELLS; THEY MAY WEIGH UP TO 240G AND BE UP TO 11CM LONG. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Patum Peperium DESCRIPTION:
HISTORY:
REGION OF PRODUCTION:
Smoked Salmon (London cure) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
THE MEAT IS BROWNISH-YELLOW, FLAVOURFUL AND CHEWY; THEY ARE SOLD BY WEIGHT OR IN PRE-WEIGHED PORTIONS. THERE ARE SIGNIFICANT DISPARITIES OF SIZE BETWEEN WHELKS FROM DIFFERENT AREAS AROUND THE BRITISH COAST. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Whitebait DESCRIPTION:
FLAVOUR: WHITEBAIT ARE VALUED AS MUCH FOR THEIR CRUNCHY TEXTURE AS THEIR FLAVOUR, WHICH, WHILST MILDLY FISHY, IS MASKED BY THE FLAVOUR OF HOT FAT DURING FRYING AND THE LEMON JUICE WITH WHICH MOST PEOPLE SEASON THE DISH JUST BEFORE EATING IT. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Aylesbury Duck DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Romney Sheep DESCRIPTION:
HEAVY-BODIED SHEEP WITH GOOD CONFORMATION. MEAT IS DARK, WELL-FLAVOURED, CLOSE-TEXTURED. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Southdown Sheep DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sussex Cattle DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sussex Chicken DESCRIPTION:
WELL-FLAVOURED, WHITE FLESH WITH A JUICY, SUCCULENT TEXTURE. THERE ARE SEVERAL VARIETIES DISTINGUISHED BY THE COLOUR OF THEIR PLUMAGE, WITH PALE FEATHERS GENERALLY BEING FAVOURED IN THE LAST 100 YEARS. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Chelsea Bun DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Huffkin DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bread Pudding DESCRIPTION:
HISTORY:
TECHNIQUE:
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