James Steen

This was such a joy to read!. I was just expecting recipes but was served a wonderful slice of history as a side dish. All served up by various members of the staff and presented from their own particular perspective. Loved hearing the word "youse" again, Mr. William. And what a grand way to end the book-a double spread of the entire brigade.
I'm looking forward to making the scones because of the unusual (to me, anyway) procedure. Letting the batter rest for two hours, one hour before show more forming the dough, and another hour before putting the scones in the oven. Sounds intriguing.
I do have a suggestion for North American readers. In the book's Cookery Notes, it states that "Eggs should be medium unless otherwise stated." Based on the British Egg Industry Council, this would equate to "large" in the U.S. show less