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 7
Spices. and. Condiments. 'The grocers were descended from the pepperers of
Sopers Lane and the spicers of Cheap, who amalgamated in 1345, and in 1370
adopted the more comprehensive title of engrosser or grocer from the Latin ...
Salt is a mineral and regarded as a condiment rather than as a spice, since all
spices are of vegetable origin. So for that matter are all other traditional
condiments, so the prime importance of salt in our food and in our lives is an
It is also worth knowing that this herb can be used rather as is a condiment, and
provides a little help for those on a salt-free diet. For pork roasts and grills, for fish
stocks and soups, for pot-roasted chicken and grilled fish, the sun-dried stalks of
LENGTHY though they may appear, the foregoing notes on spices, aromatics
and condiments used in the English kitchen are very far from complete. The list
could go on to include many more important aromatics such as the zest of lemons
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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