Provenance · Volume XXXII · In progress
The British & Irish Canon
Sixteen entries
Contents
Iopening
IIopening
IIIopening
IV5
V11
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XXXII · contents
British & Irish · V The Canonical Dishes
Desserts & Sweets
Four entries
This section holds four desserts and sweets. Suet pudding and shortcrust pastry shell represent the oldest steamed and baked foundations. The equal-weight sponge stands as the most classic teatime form, while the date-and-brown-sugar pudding served warm in toffee sauce is named Britain's most beloved modern dessert.
V · The Canonical Dishes · 1 of 3Next chapter → Proteins & Mains