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Traditional Food in Shropshire

By Peter Brears
£19.95 hardback
ISBN 978-1-900318-39-6

In Shropshire, the largest and most fertile of England's inland counties, the quality of locally-produced food is second to none. Over some three or four centuries its people developed a repertoire of very distinctive methods for converting their produce into a range of excellent dishes, each suited to a particular way of life. "This book, the first major study of the subject, draws on the widest range of local evidence to show how kitchens were designed and equipped, and various foods cooked, in cottages, halls and baker's shops, either for everyday meals, or for special celebrations. There are also over a hundred traditional Shropshire recipes, each having been cooked in order to present them in modern form for anyone wishing to accurately re-create them today. It also makes a fascinating read for anyone interested in the county, with its stories of food riots, local industries, cooks, explosive firewood and more, including the histories and recipes of those great local specialities, the Shrewsbury Cake and the Shrewsbury Simnel.

Countryman's Cooking 

By W.M.W. Fowler
£16.95 hardback
ISBN 978-1-900318-29-7

This entertaining cookbook by a former Lancaster bomber pilot is as fresh and informative today as when Willie Fowler first set out to instruct his fellow males in the principles of cookery. More a philosophy of life than simply a book of ways and means with food, his writing and observations reflect the succulent wholesomeness of English cooking at his best.

A Curry Book 

by Henrietta Hervey
£6.95 hardback
ISBN 978-1-900318-33-4

Henrietta Hervey, the 'wife of a Retired Indian Officer', published this little classic in 1895. Some time before her book was published, she returned to Hammersmith in west London with her 'dekchies' (Indian metal cooking vessels), her curry powders and her curry stone, and an unquenched enthusiasm for curry making. Although her book is more than 100 years old, it remains a model of its type, with clear instructions based on long experience. The classic Anglo-Indian recipes she gives all work and are as good today as ever.

Good Cookery from Wales

By Lady Llanover
£6.95 hardback
ISBN 978-1-900318-32-7

Lady Llanover's extraordinary cookbook, The First Principles of Good Cookery, was published 1867. Her recipes from the Appendix form this book. The basis of Lady Llanover's method was the use of the Ffwrn Fach, or double boiler, in which the food is placed with a very little water in a tin pan which is then set within a larger iron one filled with water where it is simmered. The effect of this method is to produce succulent meat and a flavoursome gravy or jelly. At least four classic recipesare included here: Chicken poached in the Ffwrn fach with parsley sauce; Chicken and Leek pie; Chicken Fricassee; and Salt Duck

A Sausage Book 

Helen Saberi
£6.95 hardback
ISBN 978-1-900318-31-0

Ludlow is a place where the sausage is fully appreciated. In the town centre, four independent butchers flourish, each offering individual and special sausages and competing at the annual Food Festival, held in September, for the title of Sausage Champion. For most cooks, even in Ludlow, the sausage is a food which is simply dealt with: it is sizzled on the barbecue, broiled under the grill, baked in the oven or unfashionably fried. Yet there are many more interesting ways to cook a sausage from the plain traditional (Toad in the Hole) to the gourmet delicious (Ali-Bab's Sausages in White Wine). This small book gives a feast of classic recipes old and new.

A Pudding Book

By Helen Saberi
£6.95 hardback
ISBN 978-1-900318-30-3

This book gives a selection of varied, interesting or favourite sweet puddings from an historical or modern point of view. Many are interesting because they have been named after a person, including royalty or after a place perhaps where the pudding was first invented or evolved. Great Britain is renowned for it's puddings in all their glory and variation. Each country has its own specialities.This book includes boiled, steamed, baked, bread, milk, fruit and batter puddings and all recipes serve 4 unless otherwise stated.