Spices, Salt and Aromatics in the English Kitchen

Couverture
Grub 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
 

À l'intérieur du livre

Pages sélectionnées

Table des matières

PREFACE
INTRODUCTION
AROMATIC HERBS DRIED OR FRESH
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
Droits d'auteur

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À propos de l'auteur (2008)

Elizabeth DavidHer life was remarkable and her legacy astonishing. Her brilliant writing stems from a genuine love of food and an intellectual interest in how and why it is prepared. For her food and living were inseparable. Drawing on dishes she had eaten and learned from cooks in France, Italy, Greece and North Africa, her books are evocative pieces of travel writing, creating an instant connection with the places she had visited, and hence her recipes are like a diary and have stood the test of time. Practically all of today?s serious food writers have acknowledged her influence (and continue to do so).

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