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Traditional Teatime Recipes

 
 
Traditional Teatime Recipes
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Traditional Teatime Recipes

This wonderful collection of the best recipes for a traditional British tea will satisfy even the most jaded of palates. Hundreds of recipes for cakes, biscuits, buns, scones, breads, and rolls are provided here with clear instructions and mouthwatering images. From Herb Bread, Cheese and Celery Whirls, and Scarborough Muffins to Melting Moments Biscuits, Fat Rascals, Seventeenth-Century Honey Cake, and Daniel's Coffee and Drambuie Meringues, there is something for everyone. All the basics of good teatime cooking are provided and great tips on common baking problems and how to avoid them. Including not only a brief history of the recipes (many going back centuries), but also the best teas to drink with each one, this is the ultimate book for enjoying the wonderful occasion of an afternoon tea.

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mon0000266890

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Product Details:
Author: Jane Pettigrew
Hardcover: 192 pages
Publisher: National Trust
Publication Date: November 01, 2007
Language: English
ISBN: 1905400527
Package Length: 9.69 inches
Package Width: 7.56 inches
Package Height: 1.02 inches
Package Weight: 1.72 pounds
Average Customer Rating: based on 2 reviews
 
 

Customer Reviews:
Average Customer Review:2.0 ( 2 customer reviews )
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Most Helpful Customer Reviews

19 of 22 found the following review helpful:

1Disappointed  Dec 13, 2007
By Carolyn F. Lockwood "highteatess"
I have collected a lot of tea related books over the years and have found it disappointing to await the arrival of a new book only to discover that it is a revision of a book that was originally published in 1991! A new cover design and the addition of the word traditional to the title with the same recipes does not make a new book. I waited too long to return it. CFL

8 of 9 found the following review helpful:

3Good, but limited  Jan 29, 2009
By Kevin L. Johnson
I purchased this book to add to my collection of tea time recipe books. I was disappointed with it on two counts. The first has nothing to do with the content. It is printed in light brown ink on cream colored paper, making it difficult to read. The second is the limited scope of the book. Outside the chapter on breads, all the recipes are for sweets, the chapters being: Fruited Buns, Tarts, Biscuits (cookies), and Cakes. Other than a brief mention of "neat, crustless sandwiches" in the historical notes, there are no recipes for savories in the book. Also, be aware that this is a British book, written in British English. While American equivalents are given, some terms may be confusing: wholemeal (wholewheat) flour, caster (superfine, not powdered) sugar, cornflour (cornstarch), mature (sharp) cheddar, etc.

That said, the recipes that are there are delicious. We have tried several so far with very good results. The directions are clear and easy to understand. The Herb Bread is especially good, toasted, and served with lots of sweet cream butter.

If you are just starting to build your tea time collection, I strongly recommend Tea-Time At The Inn by Gail Greco. It contains a well balanced collection of sweets and savories from inns and tea houses across America.

 
 
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