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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... mustard and vinegar, herbs and wine and ale. Dried fruits, such as dates, figs, raisins and currants, were imported from Greece, the Levant and Spain. Together with quantities of almonds and pine nuts – commonly used at that time – the ...
... mustard and vinegar, herbs and wine and ale. Dried fruits, such as dates, figs, raisins and currants, were imported from Greece, the Levant and Spain. Together with quantities of almonds and pine nuts – commonly used at that time – the ...
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... mustard flour, and for 'Indian pickle' of vegetables – forerunners of today's piccalilli – occur in most of the later eighteenth-century cookery books. Evidence of the growing interest in these pickles is to be found in the frequent ...
... mustard flour, and for 'Indian pickle' of vegetables – forerunners of today's piccalilli – occur in most of the later eighteenth-century cookery books. Evidence of the growing interest in these pickles is to be found in the frequent ...
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... mustard, came commercial competitors such as the enormously popular H.P., O.K., Flag, and many others, more or less successful, and often simply known as 'sauce'. It is mainly through the medium of these sauces, ketchups and relishes ...
... mustard, came commercial competitors such as the enormously popular H.P., O.K., Flag, and many others, more or less successful, and often simply known as 'sauce'. It is mainly through the medium of these sauces, ketchups and relishes ...
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... mustard for the airlines might perhaps take note?* If and when you can find cayenne in viable form – most of it now comes from Africa rather than from Nepal – it does add an important zest to cheese sauces, the beloved English cheese ...
... mustard for the airlines might perhaps take note?* If and when you can find cayenne in viable form – most of it now comes from Africa rather than from Nepal – it does add an important zest to cheese sauces, the beloved English cheese ...
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... mustard seed and fenugreek, in fact too much of too many spices, probably inferior and certainly far from fresh, make commercial curry powders an unattractive proposition, however traditional they may be to the English kitchen. I learn ...
... mustard seed and fenugreek, in fact too much of too many spices, probably inferior and certainly far from fresh, make commercial curry powders an unattractive proposition, however traditional they may be to the English kitchen. I learn ...
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