The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking
Building upon the ever-more-popular principles of The New English Kitchen and The Savvy Shopper, The New English Table celebrates good British food and shows how to make the most of ingredients and leftovers.Hot chestnut and honey soup, whipped potatoes with Lancashire cheese, melted ale and cheddar to eat with bread, baked haddock soup, saffron buns and watercress and radish sauce for pasta: just a few of the 200 completely delectable and original recipes in this inspiring new book.The New English Table explores affordable and easy good food. Rose Prince unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which are perfect for the occasional feast. She shows how to make the most of costly ingredients - traditional breeds, organic produce and handmade foods - and how to recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta.The New English Table is proof that good eating does not have to cost the earth.
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Fourth Estate
An imprint of HarperCollinsPublishers Ltd.
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London SE1 9GF
First published in Great Britain in 2008
Text copyright © Rose Prince 2008
Photographs copyright © Laura Hynd 2008
The right of Rose Prince to be identified as the author of this work and the right of Laura Hynd to be identified as the photographer of this work have been asserted by them in accordance with the Copyright, Designs and Patents Act 1988
A catalogue record for this book is available from the British Library
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Source ISBN: 9780007250943
Ebook Edition © JULY 2017 ISBN: 9780007522736
Version: 2017-08-08
From the reviews of The New English Table:
‘The cook book of the season is The New English Table by Rose Prince, a food writer peerless for her knowledge, passion and practicality. The inventiveness of this bulging culinary treasury is balanced by reassurance.’
Independent
‘Rose manages to turn traditional and unfamiliar ingredients into something special – but without the angst. We love how she recycles leftovers in ingenious ways to make really good food go further. Even nervous cooks will be won over!’
SHE
‘Quintessentially English and pretty, this collection is set to expand your knowledge of new ingredients and ways to use them.’
Sainsbury’s Magazine
‘The emphasis here is on food that tastes fantastic but doesn’t cost the earth – good news in these belt-tightening times.’
Good Housekeeping
‘A proper kitchen book, made to spend time on the kitchen table. A book that chimes with the ‘new austerity’ ethos of buying wisely and making it last.’
Time Out
‘If ever a book was perfectly timed, this is it. Just as we’ve begun to value good-quality food, along comes the promise of a recession. In this heavyweight food bible featuring 200 recipes, Rose Prince explores affordable and easy-to-cook food, and proves that good eating doesn’t have to cost the earth.’
Woman & Home
‘A beacon of talent and intelligence, Prince has generated a devoted and appreciative following … writing in a tone that is all her own, her recipes are moral, healthy, economical and (in case this sounds too uplifting for words) extremely tasty.’
Independent on Sunday
‘What is new about the recipes is the way [Rose Prince] takes traditional English foods and uses them with a twist … this book is the antidote to officious nutritionists and State nannies. It’s a call to treat food with love and reverence rather than guilt.’
Country Life
‘No one bears Mrs Beeton’s mantle better.’
The Economist
‘Making the most of British ingredients has always been at the heart of food writer Rose Prince’s recipes.’
BBC Olive
A man dies and is buried, and all his words and actions areforgotten, but the food he has eaten lives after him in the soundor rotten bones of his children.
George Orwell, The Road to Wigan Pier (1937)
My one table is two tables. Mostly it is an everyday table, a busy junction where plates arrive and leave, sometimes in a hurry, sometimes late. But they leave empty, I hope. Food for every day might be an economical bean and herb soup; juicy threads of braised ham hock beside a pile of buttery potato, or something good rehashed from something left over. But every now and then we sit at the ‘other’ table, for a weekend lunch or dinner, supper with others or a seasonal feast. Then we eat dishes cooked with ingredients that are more luxurious and precious: a whole baked Cornish fish, or roast game birds; a dish of new-season asparagus and pea shoots; a creamy pudding piled with summer berries and decorated with flowers.
