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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... 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 cookery books and lists of necessary ...
... 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 cookery books and lists of necessary ...
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... roast meat and game, cheese and egg dishes and cream cheeses will follow in due course. London. June, 1970. LIZABETH DAVID * Two Fifteenth-century Cookery Books, published by the Early English Text Society. (Bibliographical details on ...
... roast meat and game, cheese and egg dishes and cream cheeses will follow in due course. London. June, 1970. LIZABETH DAVID * Two Fifteenth-century Cookery Books, published by the Early English Text Society. (Bibliographical details on ...
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... roast the duck nor how many pounds of peas you will need for the purée. I am not now speaking from the point of view of an experienced cook whose path has been crossed by a great many roasted ducks (and by no means all of them perfectly ...
... roast the duck nor how many pounds of peas you will need for the purée. I am not now speaking from the point of view of an experienced cook whose path has been crossed by a great many roasted ducks (and by no means all of them perfectly ...
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... roasted , 20 12 3 1 pounded ) Turmeric 4 2 1 12 Cummin seeds ( dried and ground ) 1 2 1/2 Fenugreek 1 1 1/2 04 Mustard seed ( dried and cleaned of 1 1 1/2 husks ) Ginger , dried 2 2 1/2 1 Black pepper Dried Chillies Poppy seed Garlic ...
... roasted , 20 12 3 1 pounded ) Turmeric 4 2 1 12 Cummin seeds ( dried and ground ) 1 2 1/2 Fenugreek 1 1 1/2 04 Mustard seed ( dried and cleaned of 1 1 1/2 husks ) Ginger , dried 2 2 1/2 1 Black pepper Dried Chillies Poppy seed Garlic ...
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... roast meat and chicken . As for salt for the kitchen , and the table , keep the former , if it is rough or gros - sel , in a non - porous and open stoneware jar or wooden box near to your stove , so that you can reach out to seize a ...
... roast meat and chicken . As for salt for the kitchen , and the table , keep the former , if it is rough or gros - sel , in a non - porous and open stoneware jar or wooden box near to your stove , so that you can reach out to seize a ...
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