Spices, Salt and Aromatics in the English KitchenPenguin, 1970 - 279 pages |
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Page 44
... taste which is so overwhelming in many of the foods of commerce - English sausages in particular - is due to the inferior and mixed peppers used . These produce a hot and prickly sensation in the mouth without the true aromatic smell ...
... taste which is so overwhelming in many of the foods of commerce - English sausages in particular - is due to the inferior and mixed peppers used . These produce a hot and prickly sensation in the mouth without the true aromatic smell ...
Page 46
... taste ' . Culpeper's very exact description contains its own warning . There are few spices or aromatics which possess and impart scent , taste and colour in such a high degree as saffron . Properly administered , it can make a rice ...
... taste ' . Culpeper's very exact description contains its own warning . There are few spices or aromatics which possess and impart scent , taste and colour in such a high degree as saffron . Properly administered , it can make a rice ...
Page 121
... taste , I prefer them shelled ) and the beans topped and tailed and broken into inch lengths . Cook steadily for 15 minutes ; sprinkle in half a teaspoon of powdered saffron * and a little salt . In another 5 to 7 minutes the rice ...
... taste , I prefer them shelled ) and the beans topped and tailed and broken into inch lengths . Cook steadily for 15 minutes ; sprinkle in half a teaspoon of powdered saffron * and a little salt . In another 5 to 7 minutes the rice ...
Table des matières
PREFACE | 7 |
INTRODUCTION | 21 |
AROMATIC HERBS DRIED OR FRESH | 58 |
Droits d'auteur | |
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