Written as part of the Williams-Sonoma Foods of the World
series for the American market, this book can be used as a travelogue, culinary
history or recipe book.
describes the vibrant multi-cultural atmosphere of London.
It has special sections on subjects
such as London pubs, British cheese, tea, delis and bars, as well as
information about markets and different foodie districts. Every recipe is put
into its historical and social context from pea and potato samosas to treacle
tart. Within the recipe section of the book, youíll also find special panels on
topics as diverse as the history of the sandwich and London smoked fish.
Itís been published around the world.
Here are the two English versions.
published by Oxmoor House for Williams-Sonoma, USA, 2005
Bonnier Books Ltd, UK,