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England's premier food maven shares recipes for cakes and dainties designed to make teatime sparkle.
Only the most hardened dieter can resist the pleasures of afternoon tea. Its enjoyment, whether it is a simple slice of home-baked cake or dainty sandwiches followed by scones oozing with jam and cream, is part of our culture and is a tradition acted out each and every day in tea-rooms up and down the country.
The cookery queen of England selects her personal favorite recipes.
Marguerite Patten is one of Britain's best known and best loved cookery writers. Here she turns her attention to one of her real true passions: the classic cookery of the British Isles. From traditional breakfasts to high teas, from roasts to hearty soups, she has selected a collection of over 400 of her favorite recipes showing the enormous and exciting variety
Unlocking the world of preserves, one jar at a time.
Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys, and ketchups. Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers
The definitive guide to one of the world's most popular dishes.
Marguerite Patten draws on her years of experience to bring together recipes for one of the great comfort foods: soup. Hot soups are warming in cold weather and cold soups are refreshing in the heat. Soup can also be made from every kind of ingredient. This guide contains recipes for every occasion and soups from around the world—from vichyssoise and minestrone
Britain's top selling cookery writer shares tried and tested recipes for pressure cookers.
Slow-cooked flavor in a fast-paced world—pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply, and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan,