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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... cinnamon and galingale† specified for ninety per cent of the meat and fish dishes. Those recipes calling for fewer spices make up for the lack in mustard and vinegar, herbs and wine and ale. Dried fruits, such as dates, figs, raisins ...
... cinnamon and galingale† specified for ninety per cent of the meat and fish dishes. Those recipes calling for fewer spices make up for the lack in mustard and vinegar, herbs and wine and ale. Dried fruits, such as dates, figs, raisins ...
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... cinnamon , ginger and sweet briar . It seems not to have occurred to anybody at this time that so many aromatics and flavourings ended in cancelling each other out . It was mainly from the far Orient , overland via Arabia and the Red ...
... cinnamon , ginger and sweet briar . It seems not to have occurred to anybody at this time that so many aromatics and flavourings ended in cancelling each other out . It was mainly from the far Orient , overland via Arabia and the Red ...
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... cinnamon business. At this period, English cooking was still heavy with ginger and pepper, cinnamon, cloves, nutmeg and sugar. The food of Italy and Portugal, Flanders, France, Holland and Germany was similarly spiced and scented. It ...
... cinnamon business. At this period, English cooking was still heavy with ginger and pepper, cinnamon, cloves, nutmeg and sugar. The food of Italy and Portugal, Flanders, France, Holland and Germany was similarly spiced and scented. It ...
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... cinnamon and decorate with whole almonds ' . When I first had Mrs Leyel's book nothing and nobody on earth could have sold me an English rice pudding , but a rice cream made with lemon and almonds and served in a silver dish , well ...
... cinnamon and decorate with whole almonds ' . When I first had Mrs Leyel's book nothing and nobody on earth could have sold me an English rice pudding , but a rice cream made with lemon and almonds and served in a silver dish , well ...
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... cinnamon and nutmeg combined. I cannot myself see where the nutmeg or cinnamon come in. A hint of clove is certainly there, and more than a hint of pepper. It can indeed do duty for the clove – and often does, in my kitchen – and at a ...
... cinnamon and nutmeg combined. I cannot myself see where the nutmeg or cinnamon come in. A hint of clove is certainly there, and more than a hint of pepper. It can indeed do duty for the clove – and often does, in my kitchen – and at a ...
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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