Spices, Salt and Aromatics in the English KitchenGrub 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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Résultats 1-5 sur 26
Page
... bayleaves, garlic, sliced lemon and coriander seeds. Coriander leaves in their fresh state are much used in Cyprus, in Spain, in Mexico and in the Middle East. Very large quantities of coriander seeds are used in curry powders. And ...
... bayleaves, garlic, sliced lemon and coriander seeds. Coriander leaves in their fresh state are much used in Cyprus, in Spain, in Mexico and in the Middle East. Very large quantities of coriander seeds are used in curry powders. And ...
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... Bay Leaves , ' and Marcel Boulestin observed that ' these are neglected in English cooking , but much appreciated in Flanders and the North of France , where they are used as flavourings in dishes like partridge or pheasant braised with ...
... Bay Leaves , ' and Marcel Boulestin observed that ' these are neglected in English cooking , but much appreciated in Flanders and the North of France , where they are used as flavourings in dishes like partridge or pheasant braised with ...
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... bayleaves, and little pieces of dry ginger root. For the spicing of chutneys and pickled fruits and vegetables it is advisable to tie the spices in a little piece of muslin which can be extracted when cooking is complete. I still ...
... bayleaves, and little pieces of dry ginger root. For the spicing of chutneys and pickled fruits and vegetables it is advisable to tie the spices in a little piece of muslin which can be extracted when cooking is complete. I still ...
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... bayleaves, rosemary and sage, and (stalks only) fennel. Fresh wild thyme from the South Downs and most of the cultivated varieties, and also bay leaves, rosemary and sage, can be left, without water, in a big bowl, or spread out on ...
... bayleaves, rosemary and sage, and (stalks only) fennel. Fresh wild thyme from the South Downs and most of the cultivated varieties, and also bay leaves, rosemary and sage, can be left, without water, in a big bowl, or spread out on ...
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... leaves of fennel, so delicate when fresh and cooked for a second or two with veal escalopes, fish fillets and egg ... basil, marjoram, fennel, savory – flower once a year only and that the season's crop reaches the shops in the early autumn.
... leaves of fennel, so delicate when fresh and cooked for a second or two with veal escalopes, fish fillets and egg ... basil, marjoram, fennel, savory – flower once a year only and that the season's crop reaches the shops in the early autumn.
Table des matières
MEASUREMENTS AND TEMPERATURES | |
SALADS AND FIRSTCOURSE DISHES | |
FISH | |
RICE AND VEGETABLES | |
MEAT DISHES | |
CHICKEN TURKEY DUCK AND GOOSE | |
SWEET DISHES AND CAKES | |
SAVOURIES | |
BEVERAGES | |
BIBLIOGRAPHY AND READING LIST | |
INDEX | |
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½ pint allspice almonds anchovy aromatic baked bayleaves beef black pepper boil bowl Buwei Yang Chao cake cardamom cayenne cayenne pepper cheese chicken Chinese chopped chutney cinnamon cloves cold colour condiments cookery books coriander cream Cumberland sauce cumin curry powder delicious dish dried herbs duck eggs Elizabeth David English cookery fennel fish flavour flour French fresh freshly milled frying gammon garlic ginger greaseproof paper grilled ground half heat Indian ingredients jelly kebabs kitchen leaves lemon juice London mace meat milk minutes mixed mixture mustard nutmeg olive oil onion ounces oven Parmesan parsley peel pepper peppercorns pickled piece pork pound pudding quantities recipe rice risotto roasted saffron salad salt saltpetre sauce saucepan seasonings seeds serve simmer skewers sliced smoked soup spices sprinkle steak stir sugar sweet tablespoons taste teaspoon tomatoes vanilla vinegar wine