Bøger af Gilli Davies

North Wales Cookbook: Fish and Seafood showcases the unique natural produce of North Wales in this collection of restaurant-quality recipes.

A collection of recipes from members of the Welsh regiments together with those of families and friends. A really eclectic mix representing a long and proud history of serving and living around the world. The book has over 80 recipes: soups, starters, main meals, smaller meals, puddings, sauces, baking and drinks.

With sweet and savoury options and including information on the histories and traditions of some of England's most popular varieties, this collection is an ideal addition to any cookbook collection and a perfect souvenir or gift for the visitor.

At one time, cheesemaking was part of everyday life on an English farm. The varieties available are showcased in this collection of recipes with information about the process and how to best utilise this favourite ingredient.

Whether it's buns, cakes, scones, tarts or pancakes, there's a comfort in a kitchen which smells of fresh baking. This collection of some of the finest traditional recipes from around England includes information on their origins and the long history which has seen them savoured from the dining tables of the past to your own today.

Complete with information on the history of the dishes, delve into this collection of recipes to re-create a range of traditional sweet courses and sample new or familiar flavours that have remained popular for centuries.

The coupling of festivities and food is a perfect one. From pancakes on Shrove Tuesday and distinctive hot cross buns on Good Friday to a classic Christmas pudding, mark each celebration with a delicious English accompaniment by dipping into this selection of recipes.

Still considered 'the most important meal of the day', these ten tremendous and traditional recipes are perfect for starting the morning off right with a taste of England.

Concise selections of traditional English cooking with a different aspect of food focused on in each book. Draws attention to the vintage and the regional, expanding the horizons of the contemporary foodie whilst also providing accessible recipes for old favourites.

An essential aspect of English dining habits for centuries, Afternoon Tea is a tradition that recommends a little refreshment to see you through the day. This selection of delicious sweet and savory options is ideal for anyone looking to indulge in an age-old custom or take a little inspiration with them anywhere in the world.

When it comes to strange names for culinary dishes, the English can boast a few. Pan Haggerty is a traditional Northumbrian dish of potatoes and onions flavoured with cheese. But perhaps it's Bubble & Squeak that takes your fancy? A traditional breakfast dish, it gets its name from the cabbage which makes bubbling and squeaking sounds during cooking. On the more conventional front, just find a good-quality English greengrocer to create delicious and unusual vegetarian dishes, the best of which may be the leek and cheese sausage. With a harvest of fresh beans, peas, carrots and courgettes you have all the ingredients to make a rich terrine of vegetables that looks great too. It could be that an asparagus and pecorino risotto or a roast squash salad with feta cheese and toasted seeds is most tempting, but then again some of the most popular pub foods in England at the moment are a good vegetarian curry or mac 'n' cheese. This new series offers up a range of these delicious vegetarian recipes utilising the finest ingredients for both traditional and contemporary English dishes. Recipes included: Vegetable Terrine; Carrot and Spinach Flan; Pan Haggerty; Bubble & Squeak; Spinach, Stilton, Celery and Walnut Filo Ring; Broccoli and Goats Cheese Tart; Vegetable Curry; Asparagus and Pecorino Risotto; Roast Squash Salad with Feta Cheese & Toasted Seeds; Mac 'n' Cheese.

A warming bowl of soup for winter or a cooling bowl of iced soup for summer, England can boast the best of both with recipes such as thick, rich Split Pea and York Ham soup or cool cream of Watercress for a warm summer's day. For a sophisticated starter, why go further than a plate of smoked salmon. The Foreman family have been curing and smoking fish in the East End of London since 1905 and their London Cure Scottish Smoked Salmon is said to be the finest in the world. For a taste of the sea to start your meal perhaps a devilled crab from Northumberland or across on the west coast even some of the famous Morcambe Bay potted shrimps. Then there is always the delicious Cumbrian Ham produced by the Woodall family or even some beetroot salad with warm black pudding a product synonymous with Lancashire cuisine. East Anglia produces some of the best asparagus ever and this teams up well with local cheese, but there again, wild mushrooms and Kentish cobnut pate might fit the bill too. The recipes collected here utilise the finest ingredients sourced from across England to help you create a delicious range of diverse and versatile soups and starters. Recipes included: Traditional Smoked Salmon with Dill Blini, Cream of Watercress Soup, Wild Mushroom and Hazelnut Pate, West Country Fennel and Apple Soup, Beetroot Salad with Warm Black Pudding, Morcambe Bay Potted Shrimps, Split Pea and York Ham Soup, Cumbrian Ham with Fresh Figs and Parmesan Crisps, Devilled Northumbrian Crab, Asparagus and Suffolk Gold Puffs.

As an island surrounded by the sea, it's no wonder that fish have always played a major part of the English diet. Way back in the 18th century the most popular fish dishes in London were jellied eels and oysters while on the south coast of Kent sole were so prolific that they became known as Dover sole, and along the Northumberland coast smoke houses were built to produce delicious kippers. In fact, the 19th century novelist Arnold Bennett had a smoked haddock omelette created for him by the chef of the Savoy Hotel. English rivers are famous for producing hours of marvellous salmon and trout fishing; head to the Lake District to find dishes of salmon or the Avon river in Hampshire for trout. For shellfish, where better to visit than Norfolk for crab and cockles or perhaps spend the day trawling a line behind a fishing boat in hope of catching some mackerel. And no doubt every visitor to England will enjoy at least once the delights of fish and chips! The recipes selected here showcase the finest fish dishes and produce from locations around England, and celebrate a truly indispensable aspect of the nation's cuisine. Recipes included: Jellied Eels, Pan Fried Dover Sole with Butter and Lemon Juice, Smoked Trout Pate, Cornish Mackerel baked in Cider, Cromer Crab Tartlets, Omelette Arnold Bennett, Cockle and Samphire Fishcakes, Fish 'n' Chips, Whole Salmon or Sea Trout with Sorrel Mayonnaise, Craster Kipper Kedgeree.

The Sunday roast has to be the pinnacle of eating in England - from the first delicious aromas wafting out of the kitchen to sitting down to a plateful of crisp flavourful meat and all the trimmings. Well - this is surely heaven! Roast rib of beef with Yorkshire puddings may be most iconic but the English can also boast wonderful roasts of lamb, pork and all sorts of fowl. Travelling around England, the various breeds of livestock bring diverse flavours such as the famous Norfolk Bronze turkeys much favoured for Christmas, or roast leg of Herdwick Lamb, an upland breed that has its own specific flavour. As for pork, this varies with breed and cut. Try roast belly pork from Somerset cooked in local cider with caramelised apples, or melting Tamworth pork with brandy and cream. This collection of recipes showcases the finest ingredients and techniques to help you create a sensational and diverse range of traditional roasts. Recipes included: Roast Rib of English Beef with Yorkshire Puddings; Rack of Romney Salt Marsh Lamb with Herb Crust; Roast Goose with Wild Berries from the New Forest; Roast Belly Pork with Sage, Somerset Cider and Caramelized Apples; Roast Norfolk Bronze Christmas Turkey with all the Trimmings; Tamworth Pork with Brandy and Cream; Spiced Aylesbury Duck; York Ham with Pease Pudding; Roast Leg of Herdwick Lamb with Mint Sauce; Slow Roast Northumbrian Beef with Wild Mushroom Sauce; Roast Pheasant from the Peak District.

The Welsh Lamb Cookbook features a selection of recipes celebrating one of Wales'' most iconic foods - lamb. With recipes and flavours tailored to lamb throughout the year, from delicate, spring lamb to a stronger, late summer salt marsh lamb, complemented with tasteful colour photographs.

Gilli Davies utilizes the finest local Welsh cheeses to create a range of stunningly presented, fresh and traditional recipes, and provides a guide to the wide variety of specialist cheese makers currently operating in Wales. Beginning with a breakdown of more than 20 cheese producers, he then goes on to provide recipes for Caerphilly and Leek Pancake Dome; Olympic Welsh Cheddar Cheese Scones; Ewe's Cheese, Beetroot, Apple and Hazelnut Salad; and more. Includes metric measures with a conversion chart.

The Welsh Sea Salt Cookbook contains a selection of recipes featuring the world-famous Welsh sea salt, Halen Môn. Along with recipes for using Welsh sea salt in cooking, there are also notes on the process of making sea salt along with a history of the Anglesey-based company.

The Welsh Seaweed Cookbook features one of the best known ingredients in Welsh cooking: seaweed, most commonly recognised in its cooked form as laverbread. Along with recipes for traditional Welsh laverbread, there are also notes on the use of seaweed in modern cooking such as making a sauce for fish dishes and an accompaniment to Welsh...

Ordinary recipe books don't take account of the different techniques required due to the more intense flavours of organic ingredients and this book of quick-and-easy ingrediants brings people the possibility of enjoying flavours from the best of ingredients.

Written with a passion for fresh ingredients and no-fuss cooking, this book contains 150 recipes for the conscientious and taste-conscious consumer. It also includes sections on organic mail-order suppliers and the essential store-cupboard.