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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... stews, pies and pasties. Vegetable colouring from herbs, roots and flowers – saffron was the most highly prized – were other auxiliary ingredients of much importance. Pomegranates were evidently familiar in European and English cooking ...
... stews, pies and pasties. Vegetable colouring from herbs, roots and flowers – saffron was the most highly prized – were other auxiliary ingredients of much importance. Pomegranates were evidently familiar in European and English cooking ...
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... If I myself had to choose just one type of dish in which saffron makes an important difference it would be Mediterranean fish soups and stews rather than rice dishes. As an alternative to saffron, genuine or imitation, some cooks.
... If I myself had to choose just one type of dish in which saffron makes an important difference it would be Mediterranean fish soups and stews rather than rice dishes. As an alternative to saffron, genuine or imitation, some cooks.
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... a little into a lamb stew the same evening that I realized it was turmeric, so fresh and aromatic that it was hard to believe that this was the same spice as the one which had obviously spent far too long in my cupboard. A.
... a little into a lamb stew the same evening that I realized it was turmeric, so fresh and aromatic that it was hard to believe that this was the same spice as the one which had obviously spent far too long in my cupboard. A.
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... stews, sauces for pasta, soups, and Mediterranean vegetable dishes. I find basil indispensable and use it lavishly, but it isn't everybody's taste, so quantities must be decided by trial and error. With fresh mint we are on more ...
... stews, sauces for pasta, soups, and Mediterranean vegetable dishes. I find basil indispensable and use it lavishly, but it isn't everybody's taste, so quantities must be decided by trial and error. With fresh mint we are on more ...
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... stewed aubergines, tomatoes and peppers, pilaffs, carrots, fish stewed in oil, soups. Quite often, in this type of cookery, mint can be substituted for dried basil, which is a member of the mint family and when dried takes on something ...
... stewed aubergines, tomatoes and peppers, pilaffs, carrots, fish stewed in oil, soups. Quite often, in this type of cookery, mint can be substituted for dried basil, which is a member of the mint family and when dried takes on something ...
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