Larry Edwards

This book is an interesting, picture of Edwardian England food in a grand estate. Larry Edwards has conveniently edited some recipes to be easy in a modern, American kitchen, by omitting ingredients that are hard to find, or converting old recipes from wood burning oven to gas, but I wish we could have a reprint of the original as well. I know this is a cookbook, not a history book, but it would be nice to have some references of where the recipes were originally printed. I've tried:
English Rum Balls, pg 2-3 I dusted them with sugar everyday for a week, like mentioned in the introduction. They were good, but to me tasted too strongly of rum.
King Edward Coronation Toffee Shortbread, pg 18, was very good, it was also the shortbread I used to make the rum balls.
Sour Cream and Onion Bread pg 58 This is a strange bread. I guess it's almost more like a cornbread, in that it is baked in a cast iron skillet or cake pan. To me, there wasn't a lot of flavor, except the caramelized onions.
Yorkshire Rye Bread, pg 64 This bread had really good flavor, we have been toasting slices of it all week. Mine did not turn out pretty, but they did taste good!
Leek Pie, pg 112 I have made this twice. I think it's very British in it's subtle flavors. It is really just pie crust, leek and cheese. And that is a great combination!… (mehr)