The Great British Farmhouse Cookbook (Yeo Valley), Hardback Book

The Great British Farmhouse Cookbook (Yeo Valley) Hardback

3 out of 5 (1 rating)


Not just a name on a yoghurt pot, Yeo Valley is a real organic farm in the picturesque West Country.

In this stunning book the family behind this very twenty-first-century farm serve up a slice of the good life, with a collection of over 100 mouthwatering recipes inspired by the traditions of the British farmhouse kitchen. From soups and pates to stews, casseroles, roasts, and pies, and from tarts and crumbles to puddings, cakes, breads, jams and chutneys, seasonal produce from the kitchen garden and rural surroundings is used to present a wonderful range of simple, heartwarming and tasty dishes.

Informed by rural Britain's superb culinary heritage but given a modern twist, recipes range from Cheddar Farls Stuffed with Fried Eggs and Crispy Bacon to Broad Bean Hummus Toasts, Somerset Scrumpy Cake to Eton Mess Semifreddo, capturing the true taste of today's country cooking and bringing the fresh ingredients and seasonal flavours of a farmhouse kitchen into your own home. Stuffed full of details on selecting the best ingredients, eating seasonally and foraging, this book is an invaluable source of information as well as a delicious collection of recipes. Journeying from the dairy, farmyard and vegetable garden into the fields, hedgerows and woods and back to the kitchen to prepare a feast of home-grown produce, wild foods and quality local ingredients Yeo Valley's The Great British Farmhouse Cookbook is a celebration of modern country living and how to get involved with the land and the food you eat.


  • Format: Hardback
  • Pages: 224 pages, 100 colour photographs
  • Publisher: Quadrille Publishing Ltd
  • Publication Date:
  • Category: National & regional cuisine
  • ISBN: 9781849492669



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Containing an abundance of inviting recipes The Great British Farmhouse Cookbook could be a real favourite with such delights as various slow cook roasts, beef and barley cottage pie, braised steak in ale with a herby cobbler topping, warm English chicken salad with tarragon salad cream, and many more hearty and homely dishes. Some of the recipes are I feel a little unnecessarily complicated, for example the marmalade-glazed gammon suggests when soaking the gammon to check that it is ready recommends slicing off a small piece, simmering in it water and tasting it to see if it is still salty - apart from the fuss do this too often and there will be little left to roast.But that is a minor complaint, for I have, for me, a more serious misgiving: I find the book very difficult to work from due to the graphics. The basic layout would be OK if it was adhered to throughout and not complicated by other factors, but occasionally it get a trifle chaotic. Even worse is the typography. A rather heavy typewriter font has been employed (a font with all characters of equal width) which does not make reading easy (the varying width of characters is one factor that makes recognition easier). Making it even harder to read is that each page has a coloured ground, sometimes patterned of mottled, and sometimes black with the type white - none of this makes for easy reading.