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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... mixture of freshly pounded cardamom seeds , coriander , cumin , turmeric , and black or white pepper makes the basis ... mixtures is dependent upon the cooking process . If you want to flavour a cooked dish , a sauce , a soup , or a ...
... mixture of freshly pounded cardamom seeds , coriander , cumin , turmeric , and black or white pepper makes the basis ... mixtures is dependent upon the cooking process . If you want to flavour a cooked dish , a sauce , a soup , or a ...
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... mixture of cinnamon , cloves , cardamoms , black cumin seeds , nutmeg and mace ' . The recipe for making 2 oz . ( 60 gr . ) of garam masala is as follows : 4 oz . ( 20 gm . ) brown cardamom seeds ( illaichi ) , % oz . ( 20 gm ...
... mixture of cinnamon , cloves , cardamoms , black cumin seeds , nutmeg and mace ' . The recipe for making 2 oz . ( 60 gr . ) of garam masala is as follows : 4 oz . ( 20 gm . ) brown cardamom seeds ( illaichi ) , % oz . ( 20 gm ...
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... mixture as described in the recipe on page 221. For once it was not the crusaders who introduced this spice to England for it was known here before the Conquest. Probably it was brought via their African colonies by the Romans, who used ...
... mixture as described in the recipe on page 221. For once it was not the crusaders who introduced this spice to England for it was known here before the Conquest. Probably it was brought via their African colonies by the Romans, who used ...
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... mixture or a stuffing , or mixed with salt , olive oil and garlic as a seasoning for pork chops . Juniper berries are also used to flavour wine marinades for venison and mutton , in brines for hams and salt pork , and in the mixture for ...
... mixture or a stuffing , or mixed with salt , olive oil and garlic as a seasoning for pork chops . Juniper berries are also used to flavour wine marinades for venison and mutton , in brines for hams and salt pork , and in the mixture for ...
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... mixture of the two varieties ( approximately 37 per cent of brown to 50 per cent of white mustard flour ) , plus spices , such as pepper , chilli pepper , and even ginger , and about 10 per cent of rice flour . English mustards are ...
... mixture of the two varieties ( approximately 37 per cent of brown to 50 per cent of white mustard flour ) , plus spices , such as pepper , chilli pepper , and even ginger , and about 10 per cent of rice flour . English mustards are ...
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