Spices, Salt and Aromatics in the English Kitchen

Couverture
Grub Street, 19 févr. 2008 - 279 pages
2 Avis

Elizabeth David presents a collection of English recipes using spices, salt and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of the Orient on the English kitchen.

Avis des internautes - Rédiger un commentaire

LibraryThing Review

Avis 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

LibraryThing Review

Avis d'utilisateur  - jaine9 - LibraryThing

An interesting read - good for dipping into - and some good recipes in amongst. Consulter l'avis complet

Autres éditions - Tout afficher

À propos de l'auteur (2008)


Elizabeth David
Her life was remarkable and her legacy astonishing. Her brilliant writing stems from a genuine love of food and an intellectual interest in how and why it is prepared. For her food and living were inseparable. Drawing on dishes she had eaten and learned from cooks in France, Italy, Greece and North Africa, her books are evocative pieces of travel writing, creating an instant connection with the places she had visited, and hence her recipes are like a diary and have stood the test of time. Practically all of today's serious food writers have acknowledged her influence (and continue to do so).

Informations bibliographiques