Somewhat dated, but still useful
This book was written in the late 1960s, long before the advent of chefs like Fergus Henderson or Nigella Lawson who have revived interest in British cookery. It may seem stodgy to some people, but for those interested in traditional British fare, it's a readable and entertaining general overview with a number of good recipes included.
This was published by Time-Life as part of a longer "Foods of the World" series, which is generally very good. I also recommend the other volumes in this series.
