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Singing Hinnies, tripe, solomongundy, Hindle wakes, Sussex Pond pudding, flummery...Great names, but who on earth still eats, let alone cooks, them? On a journey the length and breadth of the British Isles, William Black talks to chefs, restaurateurs, and producers; visits the great and the awful; and seeks out the country's disappearing specialties--searching for the heart and soul of Britain through its food. Black goes in search of lobscouse in Liverpool, finds salmon in the Severn, and cheddar in, well, Cheddar. These perambulations through the lost traditions of British cuisine are never less than fascinating. Prepare to be amazed.
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