Elaine Lemm

Perhaps more than any other nationality, we Brits love our cup of tea. Our day revolves around the morning cuppa, tea breaks, the decadent pleasure of Afternoon Tea, and there's always teatime to look forward to.

So just how and why did tea sneak so completely into the British psyche? Where does it come from and why after centuries is our love of it still so strong today?

The Great Book of Tea traces the history of tea since its introduction into the UK as a medicine and also… Show more

Perhaps more than any other nationality, we Brits love our cup of tea. Our day revolves around the morning cuppa, tea breaks, the decadent pleasure of Afternoon Tea, and there's always teatime to look forward to.

So just how and why did tea sneak so completely into the British psyche? Where does it come from and why after centuries is our love of it still so strong today?

The Great Book of Tea traces the history of tea since its introduction into the UK as a medicine and also looks at the journey of tea ? from plant to pot. Elaine Lemm uncovers the origins of the thoroughly British institution of afternoon tea (currently undergoing something of a revival) and our nation's long standing love affair with tea.

The book also includes many great recipes both those using tea and delicious recipes for the perfect afternoon tea. Show less

The follow up to Elaine Lemm's best selling 2010 publication "The Great Book of Yorkshire Pudding".

Discover the history of rhubarb, which was widely used in medicines in China and Russia before it arrived on British shores in the 14th century and learn why it fell out of favour in the latter half of the 20th century only to rise again as an A-list celebrity of super foods in the 21st.

Rhubarb appears in pies, tarts, puddings, mousses and fools. From sophisticated jellies to… Show more

The follow up to Elaine Lemm's best selling 2010 publication "The Great Book of Yorkshire Pudding".

Discover the history of rhubarb, which was widely used in medicines in China and Russia before it arrived on British shores in the 14th century and learn why it fell out of favour in the latter half of the 20th century only to rise again as an A-list celebrity of super foods in the 21st.

Rhubarb appears in pies, tarts, puddings, mousses and fools. From sophisticated jellies to hearty crumbles on a winters' day or as a sauce for meat or fish, rhubarb is at home on the main course as it is with the puddings. Add it to jam, to a chutney or relish, turn it from vegetable to wine or steep it in vodka.

Packed with handy tips and delicious recipes for using rhubarb in the kitchen, both as a dessert and part of a main course and even advice on growing rhubarb at home, The Great Book of Rhubarb covers everything you would ever need to know about this versatile vegetable. Beautifully illustrated, an ideal gift book. Show less

This book provides the answers to many age-old questions and quarrels. Here is the rebuttal of unjust allegations that pure meanness caused Yorkshire Pudding to be served in tiny portions as a starter. Here too is the terrible tale of what happened to a West Riding housewife caught using an electric mixer for the batter. And the sad fact that Lancashire people used to eat Yorkshire Pudding as a dessert is confirmed.

The book includes detailed recipes for making Yorkshire Pudding and its… Show more

This book provides the answers to many age-old questions and quarrels. Here is the rebuttal of unjust allegations that pure meanness caused Yorkshire Pudding to be served in tiny portions as a starter. Here too is the terrible tale of what happened to a West Riding housewife caught using an electric mixer for the batter. And the sad fact that Lancashire people used to eat Yorkshire Pudding as a dessert is confirmed.

The book includes detailed recipes for making Yorkshire Pudding and its variants such as Toad in the Hole. Explanations as to what might have gone wrong when the dish turns out flat and soggy could help to avoid marital breakdown. Finally, Yorkshire personalities comment on why the dish is so special to them, and we bring the story up-to-date with a look at current attempts to give protected status for our Sunday favourite so that it can only be made in Yorkshire. Show less