Cornwall is the fifth Celtic region of the British Isles and its history stretches back to the end of the previous ice-age. Being a fishing, milk producing and vegetable and potato producing area, Cornwall has a varied cooking tradition and many of the native dishes have developed independently. Others, like the classic Cornish pasty have developed based on the needs of the workers in the local industry (miners, farmers and fishermen).
Cornwall has always been a poor region, so many of the dishes show considerable inventiveness in making the most of what was locally available. Which is why wild foods have always been a feature of Cornish cookery (be that the use of broom buds and nettles from the hedgerow, marsh samphire from river estuaries and sea lettuce or laver from the beach). This tradition is being re-discovered in modern Cornish cookery, as well as increased use of locally caught sustainable seafood like megrim (Cornish) soles, squat lobsters, spider crabs, shrimps and a whole array of fish.
This book contains 237 traditional Cornish recipes or recipes associated with Cornwall, going all the way from the 1500s to the modern day. There is a whole chapter of 33 recipes on traditional Cornish pasties (including meat, vegetable, fish and dessert pasties) and this is contrasted with 14 pasty-like dishes from around Britain and the world.
There are also an additional 18 recipes for pastries, sauces and other dishes that you will need to make some of the other recipes so that you can cook any recipe in this book from scratch. In all, there are 269 recipes presented of which 237 are traditionally Cornish. This is the largest collection of Cornish recipes ever brought together in one place.
Cornwall has always been a poor region, so many of the dishes show considerable inventiveness in making the most of what was locally available. Which is why wild foods have always been a feature of Cornish cookery (be that the use of broom buds and nettles from the hedgerow, marsh samphire from river estuaries and sea lettuce or laver from the beach). This tradition is being re-discovered in modern Cornish cookery, as well as increased use of locally caught sustainable seafood like megrim (Cornish) soles, squat lobsters, spider crabs, shrimps and a whole array of fish.
This book contains 237 traditional Cornish recipes or recipes associated with Cornwall, going all the way from the 1500s to the modern day. There is a whole chapter of 33 recipes on traditional Cornish pasties (including meat, vegetable, fish and dessert pasties) and this is contrasted with 14 pasty-like dishes from around Britain and the world.
There are also an additional 18 recipes for pastries, sauces and other dishes that you will need to make some of the other recipes so that you can cook any recipe in this book from scratch. In all, there are 269 recipes presented of which 237 are traditionally Cornish. This is the largest collection of Cornish recipes ever brought together in one place.
