- updated 3 years ago
Offering the best of traditional British cooking, these recipes range from starters to puddings: Medieval Braised Rabbit with Prunes, Apple Hat and College Pudding and delicate desserts like Damson Snow and Marbled Rose Cream. Though the emphasis is on the practical, historical background is also included. Author Sarah Edington was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. Hardcover, 336 pages, 8" x 10"