Spices, Salt and Aromatics in the English Kitchen

Couverture
Grub Street Cookery, 11 avr. 2008 - 280 pages
The most incredibly sophisticated compendium of all that is good in British cooking” by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian).
 
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 India, the Middle East, and the Far East on the English kitchen.
 
“David is in her element; the prose sings, and the song is paean to the exotica that she craved. Even her treatment of a subject ordinarily as prosaic as measurements feels fresh forty years later. . . . She demolishes the canard that traditional British food is limited and bland.” —British Food in America
 
“[David] demonstrates the varied and diverse nature of English cooking, identifying its many influences over the centuries resulting from trade with other nations. In fact the book is less a selection of recipes than an historical journey through countries that have influenced the English addiction to spices. . . . This is an exceptional, well-researched book. An informative and enjoyable read which at the same time doubles as a useful reference tool.” —The Caterer
 
“A lovely variety of well-flavored dishes from many countries.” —The Art of Eating
 
 

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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
RICE AND VEGETABLES
MEAT DISHES
CHICKEN TURKEY DUCK AND GOOSE
SWEET DISHES AND CAKES
SAVOURIES
CHUTNEYS AND PICKLES
SOME SHOPS AND SUPPLIERS
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