Spices, Salt and Aromatics in the English Kitchen
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
Résultats 1-5 sur 6
Ingredients were anchovies, walnut pickle, soy and shallots, plus a whole ounce
of 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 ...
CAYENNE PEPPER: An umbrella term for various manifestations of a fiery seed
of the capsicum tribe. Two only of these capsicums, capsicum minimum and
capsicum frutescens are recognized by the British Pharmacopeia as being
sources of ...
Cayenne Salt: 'Take two ounces of finely powdered dried birds'-eye chillies or
capsicums, and mix them well in a mortar with two table-spoonfuls of clean salt;
add a glass of white wine and two of water; put it into a corked bottle, and place in
*The Canadian firm of Schwartz are currently marketing cayenne in a practical
shaker. *Reprinted by Sylvan Press, 1948 *The Modem Cook, 3rd edition, 1736. *
See p. 253. *See p. 29 and Bibliography, p. 252. *Faber & Faber, 1932, reprinted
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LibraryThing ReviewAvis 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 ReviewAvis 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