British Cookery, edited by Lizzie Boyd, 1st published 1976 by Croom Helm

An edited version of a four year research project at Strathclyde University’s Scottish Hotel School by Catherine Brown (Braithwaite) senior researcher. Sponsored by the British Tourist Authority and the British Farm Produce Council. It is a repertoire of over 2,000 regional, domestic and folk recipes combined with a study of national food characteristics, as well as regional foods, and their relationship to the natural resources of the land and sea as well as the political, social and economic influences which have shaped them since the Middle Ages.

“…a British standard work (to place) alongside Escoffier, Larousse and the rest.” Delia Smith, Evening Standard

“At last, a comprehensive guide to British cooking, a textbook rather than an essay…” Joe Hyam, Caterer and Hotelkeeper