Travel around East Anglia through the pages of this book and discover a selection of the delicious traditional food of the area, as well as stories and fascinating facts behind the recipes. Your journey is given added flavour by the delightful historical images from The Francis Frith Collection, showing the people and places of East Anglia in the past.
A Taste of East Anglia includes 40 recipes, some traditional, some reflecting local products that East Anglia is famous for, some linked to characters or historical personages or events, some versions adapted to suit modern tastes.
Feeling nostalgic, and hungry? This stunning NEW book release from The Francis Frith Collection, is now available for only £11.2.
Price: Was £14.00 Now £11.20
Rediscover 40 traditional locally-inspired dishes. Some recipes are modern interpretations using some of the fine local produce that East Anglia is famous for - we hope that this unique book provides you with a true taste of East Anglia!
|
|
A Taste of East Anglia is peppered with topic boxes of additional snippets and information about regional dialect, words and phrases, traditional customs and local trivia, to convey a true flavour of East Anglia. Read on for a just a few of the fascinating facts from the book.
More about this book
- ISBN: 1-84589-454-5
- Compiled by Julia Skinner
- Includes a voucher for a FREE mounted print!
- Printed to order and Despatched in 3-5 days
- Add your own inscription! - tell me more...
- 96 pages, Paperback
- Size: 246mm x 189mm (10" x 7")
- Stilton Cheese - Stilton is a small village south of Peterborough with a reputation for a cheese which it has never produced. The village was an important staging point on the Great North Road. Leicestershire farmers took their produce to the 17th-century Bell Inn for delivery by coach to London, where the cheese became known as Stilton. Even so, each year there is a cheese-rolling charity race along the village, with local teams, many in fancy dress, bowling a "cheese" (usually a log cut and painted to resemble a cheese) along the High Street. The winning team receives a crate of beer and a real cheese.
- Colchester has been at the heart of the oyster trade in Britain for many years, and the oyster season is opened by a traditional festival when the Mayor, civic dignitaries and members of the Fishing Board go by boat to Pyfleet Creek, where the oyster fattening beds lie. Here the loyal toast is drunk, gingerbread and gin are consumed, and the Mayor makes the first ceremonial oyster dredge of the season; the gingerbread is traditional and may be an echo of the offerings given to the local sea god in ancient times. This recipe makes a delicious snack or appetizer. It dates back to Victorian times, when oysters were both plentiful and cheap, an everyday dish that everyone could afford.
- Sprats are caught along the East Anglian coast, and Aldeburgh and Southwold are particularly famous for these small fish, a small cousin of the herring. The first sprats of the season used to be sent from Aldeburgh to London for the Lord Mayor's Banquet. In olden times sprats were caught in such large numbers off the East Anglian coast and were so inexpensive that in Colchester, where many people were employed in the textile industry, they were known as "weaver's beef".
- Legend says that disaster followed the lighting of an oven in Peterborough in 1116, when a major fire destroyed the monastery buildings and the church. Traditionally the fire was said to have been caused when a monk, struggling to light the bake-house oven, cursed it and cried:"‘Devil light the fire!".
![[bootitle]](/images/products/books/taste/tastefooter.gif "A Taste of East Anglia")
