Regional Cooking of England

Editor Carol Wilson is a food writer and historian who has contributed to many publications including The Times, The Illustrated London News, Heritage, Food and Wine, and Gastronomica. She has appeared on television promoting British food and discussing the history and usage of traditional ingredients. Other books include Scottish Heritage Food and Cooking, The Liquorice Cookbook, and The Bacon Cookbook. She is a member of the Guild of Food Writers.

'I review lots of books and they all have their own unique appeal, but Regional Cooking of England by Carol Wilson is something of a masterwork and should grace the shelf of every food lover. I have a routine. I affix stickers to my favourite recipes, but Regional Cooking of England used all my notelets before I got to the end of the first chapter. This is a priceless collection of more than 280 classic recipes. They span both sweet and savoury, and many of these dishes are difficult to find in other cookbooks. They are a delicious traditional bunch which will likely excite memories of grandmother's dinners. They are comforting and truly tempting. All the recipes are tried-and-tested, well written with easy-to-follow instructions. My picks of the book are many. Salad with Warm Black Pudding makes a wonderful lunch. Mutton Pies can be made any size so could be a starter or dinner item. Creamed Leeks are a simple but smart side dish. Saffron Bread would be a delight when toasted over an open fire. OK, realistically, take advantage of your toaster and stand by the radiator consuming that bread dripping with lashings of butter.Regional Cooking of England is a stunner. It is gift quality and at an amazing price too. It's a great addition to my cookbook collection. So happy to have this inspirational volume.' Chrissie Walker, Mostly Food and Drink, April 2024'Many of us have heard of pork pies, scones and trifle, but have you ever seen a recipe for steak and oyster pie, Goosnargh cakes, Sussex pond pudding or stotties? Food writer and historian Carol Wilson takes the reader on a culinary tour from old favourites to contemporary classics, using some ingredients and recipes that might surprise you. English food has a reputation for being bland when compared to spicy foods from other nations, but there are some very flavoursome recipes to be found in the regions that may have fallen by the wayside... This book is a celebration of English cooking, with tantalising recipes supported by glorious photography of thatched cottages, rivers, lakes and patchwork fields. Not just a coffee table book, or an interesting history lesson, but a practical cookbook that can be used every day.' Carmel Audsley, GoodReads, April 2024'My grandma Betty's specialities were fairy cakes smothered in'hundreds and thousands' - lurid-coloured sugar strands. In facthundreds and thousands found their way onto a surprising numberof puddings. Everything from strawberry trifle, to tarts andsponge puddings. They were her little way of adding sparkle. Itmust have been a fad of the 70s and 80s, as I haven't seen themused to decorate puddings for at least 30 years. I have fondmemories of family get togethers and grandma's cakes. Me and mythree brothers ate a prodigious amount of sugary puddings- andamazingly all of us are stick thin! We also played outdoors alot, using up all that energy from those calorie-filled meals.Reading Carol Wilson's new book Regional Cooking of England,brought back all those happy memories of family food. In Carol'sbook there are no hundreds and thousands- but there are all thestalwart recipes of my childhood; jam roly poly, Eve's pudding,bread and butter pudding, and golden syrup sponge. We werebrought up on jam tarts, lemon meringue and Bakewell pudding. Infact, my Mum still makes Bakewell pudding for our Sunday lunch.And very delicious it is too! As we get older, we think back andtry to recreate those happy family memories of carefree days. Ijust remember lots of laughter and joy. I wasn't aware of anytrials and tribulations in the world, just a feeling of securityand warmth. How I would love to go back to those days. A timewhen nothing mattered outside of those four walls. I realise nowhow blessed I was, having wonderful, loving parents andgrandparents, siblings and cousins, aunts and uncles - all inthe same village, close by. The power of a book, to bring backmemories. I can highly recommend Carol Wilson's culinary tour.You might even find that it sparks your own time-travellingmemories into the past! It really is a beautiful book- probablythe most beautiful cookery book I've ever seen to be honest. Itcombines glorious english scenic photography alongsidemouthwatering food.' Karen Gimson, Bramble Garden blog, July 2024'Sometimes one's looking for a really memorable gift for someone who's either recently moved to England, or perhaps is returning home after a spell of living here. Well, I've found the perfect gift that will either introduce them to England and her food, or be a lovely souvenir. But it's not just for them, it's also a stunning testament for us to our English food heritage and it's a coffee table book extraordinaire. And you'll love it' Alison Jee, RiverTribe/Women Talking June 2024'Discovering regional food is part of the fun of travel. Some of us even plan food-related trips with an itinerary, including a chef-owned restaurant, an off-the-beaten-track bistro, or even a cooking class led by a local culinary expert. Some enjoy traveling vicariously through books, films, and museums. So, where is your next stop? You might start with the Regional Cooking of England cookbook by food writer and historian Carol Wilson. Her latest book is filled with history, anecdotes, and, of course, delicious recipes from the region. Once you have learned more about the history and nuances of the regions, you must start your culinary travel with Wilson's recipe for a proper Full English Breakfast. You'll also find recipes from soups and starters, fish, meat, savory pastry, vegetables, puddings, and desserts. Teatime anyone? It's all here to devour. And more to savor ... We particularly like the old-favorite Cream of Tomato Soup and the unique Halibut Fillets with Parsley Sauce. Once you have read Regional Cooking of England, you should be ready to head over to explore the diverse offerings of England.' Healthy Aging Magazine, USA, June 2024