Prue Leith's Cookery Bible is solid for British cooking, largely French influenced. How do I make pate, what's a terrine, cooking times for chicken or venison or anything in between, puddings.
This thread reminded me to look at Gary Rhodes' New British Classics. It had a moment in the sun a few months ago-I think Jay Rayner mentioned it on a list of the best cookbooks ever and it came up here on egullet, and probably elsewhere. When I searched on eBay at the time it was being offered for three figures. Just looked now, £3.49 in good condition. Bought!
