Just Like Mother Used to Make - Tapa blanda

This book takes you on a culinary tour of British comfort eating from nursery staples to school canteen classics, from inside the officers mess to City dining rooms. Tom Norrington-Davies asks why we all love the recipes we grew up with, why comfort food has become synonymous with junk food and what we can learn from days gone by. There is corn beef hash sticky toffee pudding, cottage pie, macaroni cheese, eggy bread, welsh rarebit, kedgeree, kippers, toad-in-the-hole, lemon curd, spotted dick and many more mouth-watering recipes that will make you feel ten and a half again.

Tom is a cook and writer. He currently runs the kitchen at The Eagle Public House in London, and contributed to their book Big Flavours and Rough Edges in 2001. Tom learned his craft as a youngster. His grandmother was a Cordon Bleu cook and his parents were determined to teach all their children to be self sufficient before leaving home. He has been cooking ever since and still feels like he is not so much following a career as induiging his favourite hobby.