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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... Fish Béchamel Sauce Tomato Sauces Butters The Colonel's Sauce Cupboard SALADS AND FIRST-COURSE DISHES FISH Fresh Fish Salted and Smoked Fish RICE AND VEGETABLES MEAT DISHES Meat and Vegetable Dishes Fresh Meat: Kebab Cookery Fresh Meat ...
... Fish Béchamel Sauce Tomato Sauces Butters The Colonel's Sauce Cupboard SALADS AND FIRST-COURSE DISHES FISH Fresh Fish Salted and Smoked Fish RICE AND VEGETABLES MEAT DISHES Meat and Vegetable Dishes Fresh Meat: Kebab Cookery Fresh Meat ...
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... fish are given the same exemption from the spicing of ginger, pepper, mace, cloves, 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 ...
... fish are given the same exemption from the spicing of ginger, pepper, mace, cloves, 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 ...
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... fish, some to grilled meat, others to roast game, others again were hailed as 'universal sauces'. One such, which appears to have been commercialized in the late-eighteenth century was Harvey's. A recipe for this sauce, mentioned in ...
... fish, some to grilled meat, others to roast game, others again were hailed as 'universal sauces'. One such, which appears to have been commercialized in the late-eighteenth century was Harvey's. A recipe for this sauce, mentioned in ...
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... fish sauces or liquid seasonings, noted Law's Grocer's Manual (circa 1892) 'seem peculiar to England. In France next to none are made; they have been tried but would not sell.' Nobody could make such an assertion today. Ketchups and ...
... fish sauces or liquid seasonings, noted Law's Grocer's Manual (circa 1892) 'seem peculiar to England. In France next to none are made; they have been tried but would not sell.' Nobody could make such an assertion today. Ketchups and ...
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... fish recipes. This is because I think that with few exceptions the fish of our own seas and rivers, given that they are fresh, are best cooked very simply. Salt and lemon juice are ordinarily the only necessary seasonings, and fresh ...
... fish recipes. This is because I think that with few exceptions the fish of our own seas and rivers, given that they are fresh, are best cooked very simply. Salt and lemon juice are ordinarily the only necessary seasonings, and fresh ...
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