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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... coloured were eaten very often , even by those rich enough to buy such luxuries , for luxuries they were , and it has to be borne in mind that until the late - seventeenth century , recorded recipes , in England as elsewhere in Europe ...
... coloured were eaten very often , even by those rich enough to buy such luxuries , for luxuries they were , and it has to be borne in mind that until the late - seventeenth century , recorded recipes , in England as elsewhere in Europe ...
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... coloured with turmeric and flavoured with cayenne – are given under the heading of 'mock tomato sauce'. An unfamiliar world indeed, a world in which tomato sauces were rare enough for cookery writers to feel the need for such imitations ...
... coloured with turmeric and flavoured with cayenne – are given under the heading of 'mock tomato sauce'. An unfamiliar world indeed, a world in which tomato sauces were rare enough for cookery writers to feel the need for such imitations ...
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... colour or shape from the one filled with pepper proper – for allspice, which is at its best freshly ground or pounded. Mention of Jamaica pepper is very frequent in English cookery books of the Edwardian period, when peppers with a ...
... colour or shape from the one filled with pepper proper – for allspice, which is at its best freshly ground or pounded. Mention of Jamaica pepper is very frequent in English cookery books of the Edwardian period, when peppers with a ...
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... coloured or greenish pods which are sometimes put whole into Indian dishes of lentils and other pulses, but more often and more effectively are extracted from the pods (there are some half dozen seeds varying in colour from brown to ...
... coloured or greenish pods which are sometimes put whole into Indian dishes of lentils and other pulses, but more often and more effectively are extracted from the pods (there are some half dozen seeds varying in colour from brown to ...
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... colour and an aroma which is quite delicate and distinguished compared to the hot ginger of Cochin and the harsh peppery taste of the African varieties. The latter are the ones used to make the essences and extracts which flavour ginger ...
... colour and an aroma which is quite delicate and distinguished compared to the hot ginger of Cochin and the harsh peppery taste of the African varieties. The latter are the ones used to make the essences and extracts which flavour ginger ...
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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Expressions et termes fréquents
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