Cookaholics Bulletin Board

Heston Blumenthal is at it again, with a new cookbook about historic British food. I'd read about it on Amazon, but didn't realize it had a trailer for its release until I read about it on EYB.

Historic Heston trailer

It is Heston Blumenthal, so one can expect it to be interesting, but the Brits don't exactly have a strong tradition of outstanding food, so I find it curious Blumenthal would explore the past in such depth. And the price tag is hefty...$120.

I think it would be a fascinating read, but I cannot imagine myself cooking much from it.

Amy

Amy,

Yeah, isn't that trailer a hoot? I expected a History Channel miniseries instead of a book.

I'd buy the book if it came with the animation

lol Josh...I know exactly what you mean!

Amy

I think British food gets short shrift. Historically speaking, England had a great reputation, especially for beef, both in the quality of the animals and in its preparation. I so wish I could blow $120, because I love food history.

JB,

I know the English have a reputation for good beef dishes, but every time I ate in London prior to the resurrection of truly good gourmet fare, the food was usually dang awful, and I was eating in highly regarded restaurants.

If you like food history, have you ever read any of Waverly Root's books? They're wonderful.

Amy

I lived in England for 6 months and had great food. I did not patronize any "good restaurants" since we had a baby and a toddler. But had great food in small ones, B&Bs, pubs, fish and bakeries as well as home cooked meals by friends.

I too love historical food books, but that is very steep. Maybe the history channel will make a movie out of the book.

Amy,

WWII and the extended rationing really did a number on British cuisine. At least, that's the usual opinion.

Have not read much Waverly Root -- just excerpts in other works that were referencing Waverly Root.

JB,

I have both his Foods of Italy and Foods of France. I read both of them cover-to-cover when in culinary school, and still pull them out occasionally to refresh my historical reference.

Another interesting book to own if you like classical French is Le Répertoire de Cuisine. It's basically the Cliff Notes of Escoffier. I refer to it when I'm reading about some dish I want to have a historical frame for.

Amy

All I know is that the meat fruit illustration looked disgusting. I'd have chosen a different item to feature in such an over-the-top (yet very cool) ad. But then, I'm not from around those parts.

Emilie

Great reputation amongst the english, who have no taste. Just ask any frenchmen, they'll tell you.

England had a lot more beef then most (all?) of the rest of Europe, so had access to plentiful quantities of good cuts of beef. Cooked has an interesting bit on why English beef cookery is quite different then french due to availability.