Great British Cooking

More than 200 recipes—from meat pies to plum pudding—adapted for American cooks. “Garmey makes you long for hot scones and beef Wellington.” —Newsweek

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifle...