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Ah, I shouldn't have used the word 'original', perhaps definitive is better. Just the most common version of a recipe - only refined to be better than average in taste and texture - rather than the "my lemon drizzle has chocolate chips because why not!" kind.
Velocio-
"my lemon drizzle has chocolate chips because why not!" kind.
Lord I hate that. "It's a classic with a twist!" No it's not Karen. No, it's not.
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Big recommendation for Jane Grigson, particularly "English Food"
Exceptionally well written and researched.For English cakes and puddings I would also recommend the original 1977 version of Delia's Cake book
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not a book, but the guardian website have a 'how to make the perfect...' series where they test bake and evaluate the different choices from various prochef recipes and then amalgamate an 'ideal' recipe from the pieces.
Quite nice as they are transparent about the recipes/choices they make which in turn allows you to alter back to other options as you prefer/see fit. If nothing else it often serves as a perfunctory literature review of other recipes.
For example:
Apple and Blackberry pie
Aroogah
danb
kkg337
Agreed. Rubbish book.
Bear in mind that for lots of those types of things there is no "definitive" version. Not even from Mrs Beeton. Everything is a take on a classic. If you want recipes from a single source then look for old Sainsburys cookbooks from the 70 / 80s. J has one that has all of that sort of stuff in it.