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peppercorns:* The world's most valuable although not most expensive spice.
While whole peppercorns which are the berries of the pepper tree, pipe r nigrum,
retain their aroma and savour almost indefinitely, once ground, pepper rapidly ...
Ddightes for Ladies, Sir Hugh Plat, 1600 ANCHOVY BUTTER Anchovy fillets in
oil, milk, lemon juice, cayenne pepper, freshly milled black pepper, unsalted
butter. Soak the anchovy fillets in a little milk for about an hour, drain them, pound
How to Cook and Eat in Chinese, Buwei Yang Chao, 1956 PAPRIKA CABBAGE
Paprikakraut '1 white cabbage, 1 onion, 3 oz. butter or lard, 1 large green pepper,
caraway seed, salt, black pepper, paprika. 'Cut the cabbage into strips and ...
Avis des internautes - Rédiger un commentaire
LibraryThing ReviewAvis d'utilisateur - Carrie.deSilva - LibraryThing
There was quite a lull after Elizabeth David's (1913 - 1992) prodigious output in the 1950s, then this volume appeared in 1970. Although titled English Kitchen, the history of imports coming along ... Consulter l'avis complet
LibraryThing ReviewAvis d'utilisateur - tonysomerset - LibraryThing
Ultimately an irritating and lazy book, promises so much then fails to deliver. It starts on a high as in her usual very readable style of regaling us with the history and other antedotes about the ... Consulter l'avis complet
Aromat1c herbs dr1ed or fresh
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