English cuisine
Videos
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly hist
Internationally recognised: afternoon tea in traditional English style in Philadelphia, Pennsylvania
Recipes from The Forme of Cury for "drepee", parboiled birds with almonds and fried onions, and "mawmenee", a sweet stew of capon or pheasant with cinnamon, ginger, cloves, dates, and pine nuts, coloured with sandalwood, c.1390
Thomas Dawson's The Good Huswifes Jewell was first published in 1585.
Pies have been an important part of English cooking from Tudor times to the present day.
The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse, first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market an
Frontispiece and title page in an early posthumous edition, published by L. Wangford, c. 1777
Hannah Glasse's signature at the top of the first chapter of her book, 6th Edition, 1758, an attempt to reduce plagiarism
Glasse used costly truffles in some recipes.
Ann Cook used the platform of her 1754 book Professed Cookery to launch an aggressive attack on The Art of Cookery.