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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... cayenne, three heads of garlic, a gallon of vinegar and cochineal for colouring. The whole lot was mixed together, stirred two or three times every day for a fortnight, strained through a jelly bag until perfectly clear, bottled and ...
... cayenne, three heads of garlic, a gallon of vinegar and cochineal for colouring. The whole lot was mixed together, stirred two or three times every day for a fortnight, strained through a jelly bag until perfectly clear, bottled and ...
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... cayenne pepper or chillies, plus other spices such as ginger, allspice, mace and black or white pepper. Some of the mixtures called for heavy doses of vinegar, and two further recipesone specifying carrots, ale, spices and vinegar, the ...
... cayenne pepper or chillies, plus other spices such as ginger, allspice, mace and black or white pepper. Some of the mixtures called for heavy doses of vinegar, and two further recipesone specifying carrots, ale, spices and vinegar, the ...
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... cayenne. Guinea and Malagueta pepper were made from the seeds of afromomum melegueta, a plant related to the cardamom. Allspice was much used in English pot pourris, and there are those who use lavish quantities of this spice in ...
... cayenne. Guinea and Malagueta pepper were made from the seeds of afromomum melegueta, a plant related to the cardamom. Allspice was much used in English pot pourris, and there are those who use lavish quantities of this spice in ...
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... cayenne. Like all products of capsicum plants, cayenne pepper is notoriously difficult, not to say impossible, to track down in its ideal manifestation. This is said to be the cayenne pepper of Nepal, a tiny violet-red pepper or chilli ...
... cayenne. Like all products of capsicum plants, cayenne pepper is notoriously difficult, not to say impossible, to track down in its ideal manifestation. This is said to be the cayenne pepper of Nepal, a tiny violet-red pepper or chilli ...
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... cayenne pepper, while the chilli powder of commerce may be a mixture of varieties. Chilli powders and cayenne peppers are much used in herbal remedies as well as in chutneys, bottled sauces and ketchups. Whole birds' eye peppers or ...
... cayenne pepper, while the chilli powder of commerce may be a mixture of varieties. Chilli powders and cayenne peppers are much used in herbal remedies as well as in chutneys, bottled sauces and ketchups. Whole birds' eye peppers or ...
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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Expressions et termes fréquents
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