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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... taste for highly seasoned food – as do most northern people – and since trade with the Near East and southern Europe brought us early in the evolution of our cookery considerable opportunities for indulging the taste, we took to spiced ...
... taste for highly seasoned food – as do most northern people – and since trade with the Near East and southern Europe brought us early in the evolution of our cookery considerable opportunities for indulging the taste, we took to spiced ...
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... taste like mangoes; elder shoots preserved in spiced vinegar were alleged to taste like bamboo; recipes for lemon pickle hotted up with horseradish and mustard flour, and for 'Indian pickle' of vegetables – forerunners of today's ...
... taste like mangoes; elder shoots preserved in spiced vinegar were alleged to taste like bamboo; recipes for lemon pickle hotted up with horseradish and mustard flour, and for 'Indian pickle' of vegetables – forerunners of today's ...
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... taste of frozen fish, they cannot restore the lost texture or the fresh smell. So a chapter on the straightforward cooking of fish will be included in a future volume of this series. My recipes for vegetables are, in this book, as ...
... taste of frozen fish, they cannot restore the lost texture or the fresh smell. So a chapter on the straightforward cooking of fish will be included in a future volume of this series. My recipes for vegetables are, in this book, as ...
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... taste, increased knowledge, experience of writing and publishing my own cookery books, and my travels in search of gastronomic information. Among the authors who came out as sturdy survivors were, predictably, Marcel Boulestin and more ...
... taste, increased knowledge, experience of writing and publishing my own cookery books, and my travels in search of gastronomic information. Among the authors who came out as sturdy survivors were, predictably, Marcel Boulestin and more ...
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... taste the young and totally inexperienced will usually prefer a book which provides stimulus to one which goes into technical details, makes strenuous efforts to keep the reader on the straight and keeps to the main roads of established ...
... taste the young and totally inexperienced will usually prefer a book which provides stimulus to one which goes into technical details, makes strenuous efforts to keep the reader on the straight and keeps to the main roads of established ...
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