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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... pound of peas in the pod, or perhaps two pounds if they are small or even three if they are very small. No. I am recalling rather the reactions to Mrs Leyel's book of a young woman quite ignorant of cooking techniques but easily ...
... pound of peas in the pod, or perhaps two pounds if they are small or even three if they are very small. No. I am recalling rather the reactions to Mrs Leyel's book of a young woman quite ignorant of cooking techniques but easily ...
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... pound to a powder it is preferable, unless you intend using it in the old-fashioned way, to buy it in ground form, but in very small quantities, for it is not a spice which keeps its aroma over a long period. With the recipe for ...
... pound to a powder it is preferable, unless you intend using it in the old-fashioned way, to buy it in ground form, but in very small quantities, for it is not a spice which keeps its aroma over a long period. With the recipe for ...
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... pound. CUMIN or CUMMIN: One of the endless tribe of umbelliferae, Cuminum cyminum is indigenous to the Upper Nile, and cultivated along the North African coast and in India. The seeds of cumin, or more properly speaking, the.
... pound. CUMIN or CUMMIN: One of the endless tribe of umbelliferae, Cuminum cyminum is indigenous to the Upper Nile, and cultivated along the North African coast and in India. The seeds of cumin, or more properly speaking, the.
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... pound them in an ordinary mortar . Indians grind their spices on a stone , although for commercial sale the job is no doubt performed by machine . An ordinary household electric mixer is of little avail for the more intractable of ...
... pound them in an ordinary mortar . Indians grind their spices on a stone , although for commercial sale the job is no doubt performed by machine . An ordinary household electric mixer is of little avail for the more intractable of ...
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... pound in a household mortar , and is therefore habitually bought in powdered form more often than in whole pieces . It would have been handy in the spice box or cupboard whereas the nutmegs had to be grated and were perhaps scarcer than ...
... pound in a household mortar , and is therefore habitually bought in powdered form more often than in whole pieces . It would have been handy in the spice box or cupboard whereas the nutmegs had to be grated and were perhaps scarcer than ...
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