This Is the Boke of Cokery, or The Boke of Cokery, is believed to be the first cookery book printed in English. The name of the author is unknown. It was printed and published by Richard Pynson in 1500. The book remained in print for many years in the 16th century, but was superseded and forgotten by the 18th. The only known surviving copy of the book is in the possession of the Marquess of Bath at Longleat House, Wiltshire.
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and the word glory was appended to the name ofthe dish. At some point in the 1920s, the dish was introduced into the United Kingdom, where it attained...
is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder...
consisting of sausages and mashed potato. It may consist of one of a variety of flavoured sausages made of pork, lamb, beef, or a meat alternative. The dish...
believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School. Eton mess is occasionally served at Harrow...
made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east...
2013, he appeared as one ofthe mentors in the series The Chef's Protege. In March 2014, Roux announced that he was leaving the BBC due to a conflict over...
easier to remove the custard from the oven before it curdles. Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard...
Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically...
Marmalade (from the Portuguese marmelada) is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version...
Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood...
Wellesley, 1st Duke of Wellington, the precise origin ofthe name is unclear and no definite connection between the dish and the duke has been found....
fried. The food writer Howard Hillman classes it as one ofthe "great peasant dishes ofthe world". The dish has been known since at least the 18th century...
originating in the Docks of London. Often accompanied with jellied eels, the dish has been popularised as "a Cockney classic". It typically consists of a minced...
War II, the topping being easier to prepare than pastry. Crumbles in varying forms are common in Britain, Ireland, and across the Commonwealth of Nations...
been dubbed "the first celebrity chef" and the enfant terrible ofthe UK restaurant scene. Marco Pierre White was born in Leeds, West Riding of Yorkshire...
traditional meal of British origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat,...
Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale. The style of cheese originated from a monastery of French...
in numerous ways depending on its ingredients, size, and the accompanying components ofthe meal. As a first course, it can be served with onion gravy...
Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one ofthe meats often served...
associated with the town of Bakewell in Derbyshire. The Bakewell tart developed as a variant ofthe Bakewell pudding in the 20th century. Although the terms Bakewell...
southern counties of England, including Sussex, Surrey, Hampshire, Berkshire, Wiltshire, Dorset and Gloucestershire, each claiming to be the original source...
Bachelor of Science degree in mathematics (she was vice-president ofthe UMIST Alumni Association), she worked for a time as a production manager of pop videos...
pounds of paste ... have some Smyrna raisins well washed". The name "spotted dog" first appeared in 1855, in C.M. Smith's "Working-men's Way in the World"...
college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs. Berry has...
the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire...
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified...
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