Taste of Britannia: A Culinary Journey through the United Kingdom
Edward Walsh
This audiobook is narrated by a digital voice.
Embark on a culinary adventure through the pages of British Isles Bites, a captivating exploration of the United Kingdom's dynamic food scene. This delectable journey takes you on a tantalizing tour, showcasing both treasured classics and innovative gastronomy at its finest. From quaint tearoom delicacies and hearty pub fare to cutting-edge culinary creations, this book encapsulates the essence of British cuisine and its ever-evolving flavors. Indulge in traditional favorites like succulent roast dinners and buttery scones, or savor contemporary delights such as trendy plant-based dishes and fusion-inspired recipes. With stunning visuals and mouthwatering descriptions, British Isles Bites whets your appetite and invites you to experience the vibrant tapestry of flavors that make up the UK's culinary heritage.
Duration - 8h 5m.
Author - Edward Walsh.
Narrator - Digital Voice Madelyn G.
Published Date - Sunday, 19 January 2025.
Copyright - © 2025 Anne Wolfe ©.
Location:
United States
Description:
This audiobook is narrated by a digital voice. Embark on a culinary adventure through the pages of British Isles Bites, a captivating exploration of the United Kingdom's dynamic food scene. This delectable journey takes you on a tantalizing tour, showcasing both treasured classics and innovative gastronomy at its finest. From quaint tearoom delicacies and hearty pub fare to cutting-edge culinary creations, this book encapsulates the essence of British cuisine and its ever-evolving flavors. Indulge in traditional favorites like succulent roast dinners and buttery scones, or savor contemporary delights such as trendy plant-based dishes and fusion-inspired recipes. With stunning visuals and mouthwatering descriptions, British Isles Bites whets your appetite and invites you to experience the vibrant tapestry of flavors that make up the UK's culinary heritage. Duration - 8h 5m. Author - Edward Walsh. Narrator - Digital Voice Madelyn G. Published Date - Sunday, 19 January 2025. Copyright - © 2025 Anne Wolfe ©.
Language:
English
- How British cuisine has changed over time and influenced by other cultures
Duration:00:04:22
- What are the common ingredients, techniques, and dishes of British cooking
Duration:00:04:39
- How to source, store, and prepare British ingredients
Duration:00:04:06
- How to appreciate and enjoy the variety and creativity of British food
Duration:00:04:49
Chapter 1: Breakfast and Brunch
Duration:00:03:23
- Full English Breakfast: eggs, bacon, sausage, beans, toast, and more
Duration:00:03:33
- Porridge: oatmeal with milk, honey, and fruits
Duration:00:03:51
- Scones: sweet or savory pastries with jam and cream
Duration:00:04:01
- Welsh Rarebit: cheese sauce on toast with mustard and Worcestershire sauce
Duration:00:03:42
- Kedgeree: rice with smoked fish, eggs, and curry
Duration:00:04:08
Chapter 2: Soups and Stews
Duration:00:03:23
- Scotch Broth: lamb and barley soup with vegetables and herbs
Duration:00:03:28
- Pea and Ham Soup: split pea soup with ham hock and mint
Duration:00:03:18
- Cawl: Welsh lamb and vegetable stew with cheese and bread
Duration:00:03:30
- Irish Stew: lamb or beef stew with potatoes, carrots, and parsley
Duration:00:04:32
- Cock-a-Leekie: chicken and leek soup with prunes and barley
Duration:00:02:49
Chapter 3: Pies and Pasties
Duration:00:04:13
- Steak and Kidney Pie: beef and kidney in gravy with pastry crust
Duration:00:03:29
- Shepherd's Pie: minced lamb and vegetables topped with mashed potatoes and cheese
Duration:00:03:12
- Cornish Pasty: pastry filled with beef, potato, onion, and swede
Duration:00:03:35
- Pork Pie: pastry filled with pork and jelly
Duration:00:02:58
- Banoffee Pie: biscuit base with caramel, banana, and whipped cream
Duration:00:03:27
Chapter 4: Roasts and Grills - Exploring the World of Flavors
Duration:00:03:39
- Sunday Roast: roasted meat with potatoes, vegetables, Yorkshire pudding, and gravy
Duration:00:04:36
- Toad in the Hole: sausages in batter with onion gravy
Duration:00:03:14
- Haggis: sheep's stomach stuffed with oatmeal, liver, heart, and spices
Duration:00:03:03
- Welsh Lamb: lamb with rosemary, garlic, and red wine sauce
Duration:00:03:59
- Bangers and Mash: sausages and mashed potatoes with onion gravy
Duration:00:03:54
Chapter 5: Fish and Chips
Duration:00:04:27
- Fish and Chips: battered and fried fish with chips and vinegar
Duration:00:03:41
- Kippers: smoked herring with butter and lemon
Duration:00:02:51
- Jellied Eels: eels cooked in gelatin with vinegar and spices
Duration:00:03:36
- Fish Pie: fish and vegetables in white sauce with mashed potato crust
Duration:00:04:32
- Fish Fingers: breaded and fried fish sticks with ketchup or tartar sauce
Duration:00:04:15
Chapter 6: Curries and Spices
Duration:00:03:41
- Chicken Tikka Masala: chicken in creamy tomato and spice sauce
Duration:00:03:33
- Lamb Rogan Josh: lamb in rich onion and spice sauce
Duration:00:03:38
- Vegetable Curry: mixed vegetables in coconut and spice sauce
Duration:00:03:45
- Naan Bread: leavened flatbread with garlic, cheese, or herbs
Duration:00:02:49
- Mango Chutney: sweet and sour condiment with mango, vinegar, and spices
Duration:00:03:15
Chapter 7: Sandwiches and Wraps - A World of Delicious Possibilities
Duration:00:03:59
- BLT: bacon, lettuce, and tomato sandwich with mayonnaise
Duration:00:04:05
- Ploughman's Lunch: cheese, bread, pickle, and salad
Duration:00:03:25
- Coronation Chicken: chicken salad with curry, mayonnaise, and sultanas
Duration:00:04:30
- Scotch Egg: boiled egg wrapped in sausage meat and breadcrumbs
Duration:00:03:47
- Crumpets: griddle cakes with butter and jam
Duration:00:03:28
Chapter 8: Salads and Sides
Duration:00:02:57
- Waldorf Salad: apple, celery, walnut, and mayonnaise salad
Duration:00:03:11
- Coleslaw: cabbage, carrot, and onion salad with mayonnaise
Duration:00:04:44
- Bubble and Squeak: fried potato and cabbage
Duration:00:03:23
- Colcannon: mashed potato and cabbage with butter and cream
Duration:00:03:33
- Chips: thick-cut fried potatoes with salt and vinegar
Duration:00:03:19
Chapter 9: Cheese and Dairy
Duration:00:03:36
- Cheddar: hard cheese with sharp and nutty flavor
Duration:00:03:16
- Stilton: blue cheese with strong and creamy flavor
Duration:00:03:06
- Wensleydale: crumbly cheese with mild and fruity flavor
Duration:00:03:22
- Clotted Cream: thick and rich cream with golden crust
Duration:00:03:03
- Custard: sweet and smooth sauce with milk, eggs, and vanilla
Duration:00:04:25
Chapter 10: Cakes and Biscuits
Duration:00:03:18
- Victoria Sponge: sponge cake with jam and cream filling
Duration:00:03:46
- Carrot Cake: moist cake with carrot, raisins, and cream cheese frosting
Duration:00:03:39
- Bakewell Tart: shortcrust pastry with jam and almond filling
Duration:00:03:37
- Shortbread: buttery and crumbly biscuit with sugar and flour
Duration:00:04:33
- Digestive: wheat and oat biscuit with malt and salt
Duration:00:02:45
Chapter 11: Puddings and Desserts
Duration:00:03:57
- Sticky Toffee Pudding: date cake with toffee sauce and cream
Duration:00:03:23
- Bread and Butter Pudding: bread slices with custard, raisins, and nutmeg
Duration:00:05:02
- Apple Crumble: apple filling with oat and brown sugar topping
Duration:00:03:48
- Trifle: layered dessert with sponge cake, fruit, custard, and cream
Duration:00:03:27
- Eton Mess: crushed meringue with whipped cream and strawberries
Duration:00:03:09
Chapter 12: Tea and Coffee - The Elixir of Refreshment
Duration:00:04:02
- English Breakfast Tea: black tea blend with milk and sugar
Duration:00:03:19
- Earl Grey Tea: black tea with bergamot oil and lemon
Duration:00:03:29
- Afternoon Tea: light meal with tea, sandwiches, scones, and cakes
Duration:00:03:09
- Irish Coffee: coffee with whiskey, sugar, and whipped cream
Duration:00:03:21
- Latte: coffee with steamed milk and foam
Duration:00:03:30
Chapter 13: Beer and Cider: A Delightful Combination of Tradition and Innovation
Duration:00:04:36
- Ale: top-fermented beer with malt and hops
Duration:00:03:03
- Lager: bottom-fermented beer with light and crisp flavor
Duration:00:03:46
- Stout: dark and rich beer with roasted barley and coffee notes
Duration:00:04:10
- Cider: alcoholic drink made from fermented apple juice
Duration:00:03:39
- Perry: alcoholic drink made from fermented pear juice
Duration:00:04:56
Chapter 14: Whisky and Gin: Delving Into the World of Fine Spirits
Duration:00:04:22
- Scotch Whisky: distilled from malted barley and aged in oak barrels
Duration:00:05:26
- Irish Whiskey: distilled from malted and unmalted grains and aged in oak barrels
Duration:00:04:23
- Bourbon: distilled from corn and aged in charred oak barrels
Duration:00:03:54
- Gin: distilled from grain and flavored with juniper berries and botanicals
Duration:00:04:07
- Tonic Water: carbonated water with quinine and citrus
Duration:00:03:47
Chapter 15: Cocktails and Mocktails—Mixing Art with Science
Duration:00:04:25
- Pimm's Cup: Pimm's No. 1, lemonade, and fruit
Duration:00:03:08
- Gin and Tonic: gin, tonic water, and lime
Duration:00:03:22
- Bloody Mary: vodka, tomato juice, Worcestershire sauce, and spices
Duration:00:03:17
- Mojito: rum, lime juice, sugar, mint, and soda
Duration:00:03:53
- Shirley Temple: ginger ale, grenadine, and maraschino cherry
Duration:00:03:33
Chapter 16: Jams and Preserves
Duration:00:03:43
- Strawberry Jam: cooked strawberries with sugar and pectin
Duration:00:03:58
- Marmalade: cooked citrus peel with sugar and water
Duration:00:03:20
- Lemon Curd: cooked lemon juice, sugar, butter, and eggs
Duration:00:04:16
- Chutney: cooked fruit or vegetables with vinegar, sugar, and spices
Duration:00:04:06
- Pickle: preserved vegetables in vinegar, salt, and spices
Duration:00:04:25
Chapter 17: Sauces and Gravies
Duration:00:04:13
- Brown Sauce: tangy sauce with vinegar, molasses, and spices
Duration:00:04:25
- Tomato Ketchup: sweet and sour sauce with tomato, vinegar, and sugar
Duration:00:03:29
- HP Sauce: fruity sauce with tomato, malt vinegar, and tamarind
Duration:00:03:31
- Worcestershire Sauce: savory sauce with vinegar, anchovies, and spices
Duration:00:03:39
- Gravy: meat juices thickened with flour and seasoned with salt and pepper
Duration:00:03:53
Chapter 18: Snacks and Sweets
Duration:00:03:27
- Crisps: thin-sliced fried potatoes with various flavors
Duration:00:04:22
- Popcorn: popped corn kernels with butter, salt, or sugar
Duration:00:03:36
- Chocolate: sweet confection with cocoa, sugar, and milk
Duration:00:03:34
- Fudge: soft candy with sugar, butter, and milk
Duration:00:03:34
- Toffee: hard candy with sugar, butter, and cream
Duration:00:04:03
Chapter 19: Festive and Seasonal
Duration:00:03:17
- Christmas Pudding: steamed fruit cake with brandy and spices
Duration:00:03:18
- Mince Pie: pastry filled with dried fruits, nuts, and spices
Duration:00:03:26
- Hot Cross Bun: spiced bun with raisins and cross icing
Duration:00:03:25
- Simnel Cake: fruit cake with marzipan and Easter eggs
Duration:00:03:03
- Halloween Cake: chocolate cake with orange frosting and candy
Duration:00:03:08
Chapter 20: Modern and Fusion
Duration:00:04:08
- Heston's Meat Fruit: chicken liver parfait with mandarin jelly
Duration:00:02:56
- Nigella's Nutella Cheesecake: cheesecake with Nutella and hazelnuts
Duration:00:04:11
- Jamie's Chicken Tikka Skewers: chicken marinated in yogurt and spices
Duration:00:03:12
- Gordon's Beef Wellington: beef fillet wrapped in pastry with mushroom and mustard
Duration:00:03:20
- Mary's Lemon Drizzle Cake: lemon cake with lemon syrup and icing
Duration:00:03:13
Conclusion: - How to plan and host a British-themed dinner party
Duration:00:03:00
- How to pair British dishes with drinks and desserts
Duration:00:03:26
- How to adapt British recipes to your preferences and dietary needs
Duration:00:04:46
- How to celebrate and share the diversity and richness of British cuisine
Duration:00:13:07