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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... Spices, salt and aromatics in the English kitchen 1. Cookery (Spices) 2. Salt 3. Aromaticplants 4. Cookery English I. Title 641.5′942 ISBN 978-1-902304-66-3 All rights reserved. No part of this publication may be reproduced, stored in a ...
... Spices, salt and aromatics in the English kitchen 1. Cookery (Spices) 2. Salt 3. Aromaticplants 4. Cookery English I. Title 641.5′942 ISBN 978-1-902304-66-3 All rights reserved. No part of this publication may be reproduced, stored in a ...
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... spice trade from Portugal, the British East India Company whose merchants in their turn made London for two centuries the greatest spice mart in the world. It is often believed that the lavish use of spices in old English cooking can be ...
... spice trade from Portugal, the British East India Company whose merchants in their turn made London for two centuries the greatest spice mart in the world. It is often believed that the lavish use of spices in old English cooking can be ...
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... spices reached England . Venetian merchants , strategically situated midway between the Levant and Western Europe , became the great middlemen of the spice trade . They sent their cargoes to Flanders and the Low Countries and to England ...
... spices reached England . Venetian merchants , strategically situated midway between the Levant and Western Europe , became the great middlemen of the spice trade . They sent their cargoes to Flanders and the Low Countries and to England ...
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... spices but 'glass and other things of no value'. The European spice trade had passed into the hands of the Portuguese, who held on to it – with difficulty – for a century, only to lose it to the Dutch, whose trade with Java and the Spice ...
... spices but 'glass and other things of no value'. The European spice trade had passed into the hands of the Portuguese, who held on to it – with difficulty – for a century, only to lose it to the Dutch, whose trade with Java and the Spice ...
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... spicy smell of cumin. Because I had so often pored over Mrs Leyel's cookery book without quite realizing what she was putting into my head, the food of the Levant appeared more attractive than perhaps I should have found it without the ...
... spicy smell of cumin. Because I had so often pored over Mrs Leyel's cookery book without quite realizing what she was putting into my head, the food of the Levant appeared more attractive than perhaps I should have found it without the ...
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