Marguerite Patten's Best British Dishes Paperback
Marguerite Patten is one of Britain's best known and best loved cookery writers.
She is the author of over 170 books and numerous newspaper and magazine articles.
Her "Cookery in Colour" was first published in 1960 and with sales of over 2 million copies has broken all records in cookery book publishing.
She was awarded an OBE in 1991 for 'services to the art of cookery' and in addition she received Lifetime Achievement Awards in 1995 from the Guild of Food Writers, in 1996 from the Trustees of the Andre Simon Award, in 1998 from the BBC Good Food Awards and in 2007 Woman of the Year Lifetime Achievement Award.
Here she turns her attention to one of her real true passions - the classic cookery of the British Isles.
From traditional breakfasts, to high teas, from roasts to hearty soups she has selected a collection of over 400 of her favourite recipes showing the enormous and exciting variety of British produce and cooking.
She covers soups, fish dishes, meat, poultry and game, vegetables, salads and savoury dishes as well as puddings, baking and preserves.
Marguerite Patten's career spans more than half a century and began before World War II working for the Ministry of Food. She had a weekly television programme in the early days of broadcasting in the late 1940s and throughout the 1950s.
Since then she has lectured, given countless thousands of demonstrations and written articles and cookery cards and many, many successful books.
She celebrated her 90th birthday in 2005 but still works full-time and lives in Brighton.
- Format: Paperback
- Pages: 366 pages, colour illustrations throughout
- Publisher: Grub Street
- Publication Date: 29/10/2010
- Category: National & regional cuisine
- ISBN: 9781906502898
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Review by mstrust
This is a great cookbook for the very traditional dishes we all read about in novels. Now I can see what a freshly made Eccles Cake looks like (something I would eat a dozen of). It's all written for the home cook, so nothing that takes too many gadgets, though some ingredients wouldn't be so readily available to the American cook. Am I going to make a Pigeon Pie, Jellied Fish Cream or Jugged Hare? No. But Cheese Pudding and Gingernuts sound awesome.