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Cornucopia: A Gastronomic Tour of Britain Book
Historically speaking, British food has been noted for its sophistication a great deal longer than for its mediocrity. Medieval recipes were complex, often involving the pounding of almost a dozen different herbs into a paste before meat and vegetables were even considered. Somewhere along the way, Britain's culinary reputation got lost: before Paul Richardson began to sample British food, his French, Spanish and Italian friends offered him their condolences. But with cookery now occupying record space on our television screens, the tables seem to have turned. Good food is once again on Britain's menu.Although optimistic, Richardson approached his subject with scepticism, not wishing to be misled by media hype. During the 18-month tour that would become Cornucopia, he talked to both chefs … read more...
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