From a world famous dish like Welsh Rarebit to the magnificent Knickerbocker Glory, Fortnum & Mason has redrawn Britain’s culinary map for more than three centuries. And now, for the first time, the iconic British store is letting the public into the secrets of producing the highest quality food and drink by today launching ‘Fortnum & Mason, The Cook Book’.
This ground-breaking book, certain to be a modern classic, features famous recipes from across the 300-year history of Fortnum’s, and is written by the esteemed food writer, Tom Parker Bowles, who tells the story of how some of the dishes Fortnum’s made famous came into being. It is a fresh, comprehensive recipe book, which successfully combines the traditional with the contemporary.
It includes modern treats such as the Choccolossus Sundae, traditional favourites such as Marmalade Tea Bread and Fortnum’s most famous export, the Scotch Egg. The book also contains flights of fancy by Parker Bowles on some of the forgotten gems from the archives, as well as essays on homely delights like tea, honey and savouries.
As a self confessed Fortnum’s devotee, Tom Parker Bowles is perfectly placed to tell the story of how excellence in food and drink has gilded the history of Fortnum & Mason. He is an established author, and his first cookbook, ‘Let’s Eat’, was published to critical acclaim in 2012. He is also the author of ‘Full English’ (2009), which won ‘The Guild of Food Writers’ Award for Work on British Food, as well as ‘The Year of Eating Dangerously’ (2007) and ‘E is for Eating – an Alphabet of Greed’ (2004).
Fortnum & Mason, 181 Piccadilly, London W1A 1ER