Spices, Salt and Aromatics in the English Kitchen

Couverture
Grub Street Cookery, 11 avr. 2008 - 280 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.
 

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LibraryThing Review

Avis 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 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

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Table des matières

PREFACE
INTRODUCTION
AROMATIC HERBS DRIED OR FRESH
MEASUREMENTS AND TEMPERATURES
SALADS AND FIRSTCOURSE DISHES
FISH
CHICKEN TURKEY DUCK AND GOOSE
SWEET DISHES AND CAKES
SAVOURIES
BEVERAGES
BIBLIOGRAPHY AND READING LIST
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