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adventures with ruth
Fougasse
October 2009
Keywords
adventures with ruth
,
richard bertinet
,
bath
,
england
,
fougasse
adventures with ruth
Herb and Nut Crusted Rack of Lamb
October 2009
Keywords
adventures with ruth
,
richard bertinet
,
bath
,
england
,
lamb
adventures with ruth
Flamiche
October 2009
Keywords
adventures with ruth
,
richard bertinet
,
bath
,
england
,
flamiche
adventures with ruth
Scones
October 2009
Keywords
adventures with ruth
,
richard bertinet
,
bath
,
england
,
scones
adventures with ruth
Berry Croustillant
October 2009
Keywords
adventures with ruth
,
richard bertinet
,
bath
,
england
,
berry
adventures with ruth
Pastry Cream
October 2009
Keywords
adventures with ruth
,
richard bertinet
,
bath
,
england
,
berry
recipes
Grilled Hearts of Romaine
The lightly charred, wilted romaine leaves are satiny and succulent, better able to stand up to bold elements: crisp pancetta and a rich, robust dressing.
October 2009
Keywords
romaine
,
cheese
,
herbs
,
dieck
,
the green monkey
magazine
Cooking Schools: Padstow Seafood School
Rick Stein brings together recipes from his cookbooks and chefs from his restaurants to demystify seafood for his students.
Alexander Lobrano
May 2008
Keywords
alexander lobrano
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cooking school
,
rick stein
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england
,
seafood
travel + culture
At Last, Patriotic Pride at Table
England used to be the laughing stock of Europe, if not the world, when it came to food.
Fuchsia Dunlop
08.16.07
Keywords
fuchsia dunlop
,
england
,
chefs
,
london
magazine
British Breakfast
I know it is like heresy for me, or any man, to put any people above the French as artists in the fine art of food. Especially the English.
Robert P. Tristram Coffin
October 1948
Keywords
robert p. tristram coffin
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england
,
british
,
breakfast