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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... 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 mustard and vinegar, herbs and wine and ale. Dried fruits, such as dates ...
... 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 mustard and vinegar, herbs and wine and ale. Dried fruits, such as dates ...
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... mace and black or white pepper. Some of the mixtures called for heavy doses of vinegar, and two further recipesone specifying carrots, ale, spices and vinegar, the second apple pulp coloured with turmeric and flavoured with cayenne ...
... mace and black or white pepper. Some of the mixtures called for heavy doses of vinegar, and two further recipesone specifying carrots, ale, spices and vinegar, the second apple pulp coloured with turmeric and flavoured with cayenne ...
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... mace ' . The recipe for making 2 oz . ( 60 gr . ) of garam masala is as follows : 4 oz . ( 20 gm . ) brown cardamom ... mace ( javatri ) , good - sized pinch nutmeg ( jaiphal ) . ' Grind the ingredients together with the help of a mortar ...
... mace ' . The recipe for making 2 oz . ( 60 gr . ) of garam masala is as follows : 4 oz . ( 20 gm . ) brown cardamom ... mace ( javatri ) , good - sized pinch nutmeg ( jaiphal ) . ' Grind the ingredients together with the help of a mortar ...
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... mace, all baked in pastry. In fact a kind of mincemeat pie – but then nearly every dish, meat, fish or fowl, from a 'crane rosted' to 'a custarde' of veal and herbs and 'sole, boiled, rost or fryed', has the same or a similar litany of ...
... mace, all baked in pastry. In fact a kind of mincemeat pie – but then nearly every dish, meat, fish or fowl, from a 'crane rosted' to 'a custarde' of veal and herbs and 'sole, boiled, rost or fryed', has the same or a similar litany of ...
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... MACE : In English cooking a most important spice , mace comes from the outer covering of the nutmeg ( myrista officinalis or myristica fragrans ) . Potter§ describes it in technical terms as follows : ' ... the arillus known as Mace is ...
... MACE : In English cooking a most important spice , mace comes from the outer covering of the nutmeg ( myrista officinalis or myristica fragrans ) . Potter§ describes it in technical terms as follows : ' ... the arillus known as Mace is ...
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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Expressions et termes fréquents
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