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
PREFACE INTRODUCTION SPICES AND CONDIMENTS AROMATIC HERBS,
DRIED OR FRESH MORE FLAVOURINGS Bouquet garni MEASUREMENTS
AND TEMPERATURES SAUCES Cold Sauces Sauces for Fish Béchamel Sauce
although spices and wine, saffron and fennel and ginger may improve the taste of
frozen fish, they cannot restore the lost texture or the fresh smell. So a chapter on
the straightforward cooking of fish will be included in a future volume of this ...
*Green peppercorns in their unripe and undried state have recently appeared on
the European market. In consistency, these green peppercorns are soft, in taste
and aroma they are delicious – pungent and at the same time very fresh and ...
When a recipe says 'herbs', when can I use dried and when must I use fresh ones
(must because the latter are more difficult to get)? Can I use the herbs such as
fennel and marjoram which I see growing wild? If so, which parts, fresh and-or ...
The feathery leaves of fennel, so delicate when fresh and cooked for a second or
two with veal escalopes, fish fillets and egg dishes, don't survive the drying
process. They are worth neither trouble nor money. * When it is a question of
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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