A Taste of Essex: food and recipes of Essex through the ages
Author: Lynn Pewsey ISBN: 0 86025 454 2	£6.55 at Parish Chest

Essex has a fascinating and diverse culinary history, and many traditional dishes are still cooked in Essex homes and restaurants. The great variety of Essex foods is the fruit of a fertile, well-wooded farming landscape with a long sea coast and many rivers. This book nostalgically recalls the original recipes from the county and celebrates this continuing and reviving tradition of Essex regional cookery.

It is presented both practically and historically so that the best-loved recipes can be tried out, together with notes on lesser-known dishes that our forebears cooked and enjoyed in the past.

The book is arranged course by course as Soups (including Milk soup and Oyster soup), Fish and shellfish (including Southend whitebate and Stewed eels), Beef , Pork (including Dunmow chitterling turnovers and Ongar ham cake), Lamb, Game and wildfowl (including Rook pie and Oxbird pudden), Vegetables and herbs (ranging from Samphire to Saffron), Essex salt, Essex puddings, Essex bread (like Turnip bread and Scrap buns), Cheese and butter, Puddings and fruit (like Essex apple dowdy and Christmas pudding with gravy), Cakes and buns (including Cockle cakes and Saffron wigs), Preserves and sweetmeats (including Candied eryngo and Burnham mustard), and Drinks (embracing Swish-swash and Sarsaparilla)

96 pages, line illustrations

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