This truly practical cookbook is one of the Best Kept Series and features recipes by Women's Institute members, renowned for their traditional home cooking. Generally speaking, WI members have learned to cook from their mothers and grandmothers, from family friends and each other. They don't have to rediscover the British tradition of cooking because they never lost touch with it in the first place. As well as lots of classic British dishes, such as macaroni cheese, Lancashire hotpot, shepherd's pie and boiled bacon with pease pudding, there are also plenty using contemporary ingredients and cooking styles, like pork sate, risotto with continental sausage, and salmon with Drambuie and mango sauce. Most require no more than 20 minutes' preparation.
Jill Brand is a Fellow of the Institute of Consumer Sciences and tutor at Denman College, the Women's Institute college. As the the NFWI Home Economics Adviser, she is responsible for advising WI Members on all aspects of food. She has written recipes for numerous books, leaflets and magazines. She is the author of The Best-kept Secrets of the Women's Institute: Cakes and Biscuits.
Title: Home Cooking: Best Kept Secrets of the Women's Institute
Author: Brand, Jill
ISBN: 9780743240130
Binding:
Publisher: Simon & Schuster Ltd
Publication Date: 2003-10-06
Number of Pages: 80
Weight: 0.2813 kg
The calendar and resulting film ?Calendar Girls? managed to do more to dispel the Women?s Institute?s frumpy image than anything else in their history. From grey-haired, floral-aproned matrons to smart, worldlywise, elegant women, out to enjoy life to the full, Women?s Institute members are enjoying an enviable renaissance. So too are the infamous recipes. Whilst jams, Victoria sandwiches and fruit cakes still proliferate, new recipes are emerging from village halls across the country reflecting today?s modern trends. Quicker to make and often tastier too, they take on international flavours and innovative twists. These four new cookery books in the ?Beat Kept Secrets of the Women?s Institute? series are attractively presented and helpfully written by members with many personal hints and tips. ?Bread and Bakes? covers traditional white and brown loaves alongside sweet naans, feta cheese and sage cottage loaf and to-die-for muffins and brownies; ?Home Cooking? focuses on family feasts such as the traditional shepherd?s pie and beef olives to the more adventurous salmon with Drambuie and mango sauce, chicken korma and crunchy vegetable satay stir-fry; ?Chocolate? covers what it says in all its forms ? white, milk, plain, all included in scrumptious cocoa concoctions such as death by chocolate, triple chocolate muffins and the incredibly simple, overwhelmingly irresistible Snickers mousse?.. The last title, apt to cause sniggers, is ?Tarts?, covering both sweet and savoury in a glorious celebration of pastry with offerings such as chicken filo tartlets, red onion and goat?s cheese pizza tart and, on the sweet side, baked nectarine and blueberry tart, lemon and lime ginger crunch pie and the classic French apple flan. It just goes to show that not all the Women?s Institutes?s best kept secrets were revealed on screen ? there are many more waiting in the wings and at lest these ones taste superb and will please every member of the family!
