Cooking the English Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Rating:
Summary: Simple instructions to help kids cooking the English way
Review: "Cooking the English Way" is part of the Easy Menu Ethnic Cookbook series, which, as the subtitle eagerly proclaims, has been "Revised and Expanded to Include New Low-Fat and Vegetarian Recipes." For young students who have never been to England but have read their share of Jane Austen or Charles Dickens and have heard about shepherd's pie, roast beef with Yorkshire pudding, scones, and such, this book will allow them the chance to try the foods themselves. Barbara W. Hill, who was born in London and grew up in Rugby, England, eventually moved to Minnesota where she often makes English meals for her friends, so those who follow her recipes should be in good hands.

Hill's introduction, which appears opposite a photograph of a vegetarian stew topped with cheese-flavored scones, explains the traditions of English foods, from the large cooked breakfast and afternoon tea, to a look at the food produced by the land, and the various holidays and festivals that have special treats for eating (e.g., the three kings almond tart for Epiphany and gingerbread for eating around the bonfire on Guy Fawkes Night). The first chapter in the book is devoted to making readers familiar with the ingredients for cooking these dishes and includes tips for being careful while cooking, cooking utensils and terms, and special ingredients. Before we get to the recipes there is an overview of the English table, detailing what you would need to buy to prepare for Tea or Sunday Lunch.

For Breakfast there are recipes for Fried Bread, Mushrooms on Toast, and Derbyshire Oatcakes. For Sunday Lunch you can make Roast Beef, Browned Roast Potatoes, Yorkshire Pudding, or Summer Pudding. Afternoon Tea is served with Shortbread, Scones, and Victoria Sandwiches. Supper will be Shepherd's Pie (there is also a Vegetarian version) or Poached Fish. The final section is devoted to Holiday and Festival Food, which consists of Carlings (dried peas), Easter Biscuits (cookies), Hearty Autumn Hot Pot, Gingerbread, and Wassail Punch. For most of these recipes there are hints for making a healthier recipe.

All of these recipes are simple enough for junior high students to be able to make, although maybe they are not actually reading any English authors (okay, I forgot about J.R. Rowling for a moment as I was doing an inventory of great English authors in my mind). I am harping on the literary connection because I can easily see students trying out some of these recipes to share with their classmates while reading "Oliver Twist" or "Pride and Prejudice." Of course these would be appropriate as well for a unit on England in the geography part of a curriculum. Then again, you could make an authentic English meal just to surprise your friends and family. Other volumes in this series look at various ways of cooking from the Caribbean and East Africa to the Norwegian and Vietnamese.

Rating:
Summary: Simple instructions to help kids cooking the English way
Review: "Cooking the English Way" is part of the Easy Menu Ethnic Cookbook series, which, as the subtitle eagerly proclaims, has been "Revised and Expanded to Include New Low-Fat and Vegetarian Recipes." For young students who have never been to England but have read their share of Jane Austen or Charles Dickens and have heard about shepherd's pie, roast beef with Yorkshire pudding, scones, and such, this book will allow them the chance to try the foods themselves. Barbara W. Hill, who was born in London and grew up in Rugby, England, eventually moved to Minnesota where she often makes English meals for her friends, so those who follow her recipes should be in good hands.

Hill's introduction, which appears opposite a photograph of a vegetarian stew topped with cheese-flavored scones, explains the traditions of English foods, from the large cooked breakfast and afternoon tea, to a look at the food produced by the land, and the various holidays and festivals that have special treats for eating (e.g., the three kings almond tart for Epiphany and gingerbread for eating around the bonfire on Guy Fawkes Night). The first chapter in the book is devoted to making readers familiar with the ingredients for cooking these dishes and includes tips for being careful while cooking, cooking utensils and terms, and special ingredients. Before we get to the recipes there is an overview of the English table, detailing what you would need to buy to prepare for Tea or Sunday Lunch.

For Breakfast there are recipes for Fried Bread, Mushrooms on Toast, and Derbyshire Oatcakes. For Sunday Lunch you can make Roast Beef, Browned Roast Potatoes, Yorkshire Pudding, or Summer Pudding. Afternoon Tea is served with Shortbread, Scones, and Victoria Sandwiches. Supper will be Shepherd's Pie (there is also a Vegetarian version) or Poached Fish. The final section is devoted to Holiday and Festival Food, which consists of Carlings (dried peas), Easter Biscuits (cookies), Hearty Autumn Hot Pot, Gingerbread, and Wassail Punch. For most of these recipes there are hints for making a healthier recipe.

All of these recipes are simple enough for junior high students to be able to make, although maybe they are not actually reading any English authors (okay, I forgot about J.R. Rowling for a moment as I was doing an inventory of great English authors in my mind). I am harping on the literary connection because I can easily see students trying out some of these recipes to share with their classmates while reading "Oliver Twist" or "Pride and Prejudice." Of course these would be appropriate as well for a unit on England in the geography part of a curriculum. Then again, you could make an authentic English meal just to surprise your friends and family. Other volumes in this series look at various ways of cooking from the Caribbean and East Africa to the Norwegian and Vietnamese.