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Since cinnamon bark is very difficult to pound to a powder it is preferable, unless
you intend using it in the old/fashioned way, to buy it in ground form, but in very
small quantities, for it is not a spice which keeps its aroma over a long period.
English mustards are popular in France, while in England we import large
quantities of the less ferocious French mustards. Brand names of some of the
best of these are mentioned in the list of branded products at the end of this book.
Into what dishes to put which different herbs, and, roughly, in what quantities?
Questions, all these, put to me by a reader, good questions, but not ones to which
there are any short answers. As briefly as possible, however, and to deal with the
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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