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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... sauce , a soup , or a kedgeree , say , with even just a sprinkling of a ready - made curry powder , the flavour will be enormously improved if the powder is put on a heat - proof plate in a low oven or in a dry frying pan over gentle ...
... sauce , a soup , or a kedgeree , say , with even just a sprinkling of a ready - made curry powder , the flavour will be enormously improved if the powder is put on a heat - proof plate in a low oven or in a dry frying pan over gentle ...
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... sauce, is important; brown mustards may taste as good as yellow ones, but tend to turn the sauce a rather unattractive colour. The reason that French cooks give instructions to add mustard to sauces only in the final stages of cooking ...
... sauce, is important; brown mustards may taste as good as yellow ones, but tend to turn the sauce a rather unattractive colour. The reason that French cooks give instructions to add mustard to sauces only in the final stages of cooking ...
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... sauce , because our mustard which we buy from the Chandlers at this day is many times made up with vile and filthy vinegar , such as our stomack woulde abhorre if we should see it before the mixing thereof with the seeds . ' Delihgtes ...
... sauce , because our mustard which we buy from the Chandlers at this day is many times made up with vile and filthy vinegar , such as our stomack woulde abhorre if we should see it before the mixing thereof with the seeds . ' Delihgtes ...
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... sauce . Possibly , given the high price of good - quality nutmegs , and the quantity demanded for the kitchen , the ... sauces and soufflés , with all cream cheese mixtures , with spinach , a great number of egg dishes and in Christmas ...
... sauce . Possibly , given the high price of good - quality nutmegs , and the quantity demanded for the kitchen , the ... sauces and soufflés , with all cream cheese mixtures , with spinach , a great number of egg dishes and in Christmas ...
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... sauces and other pale dishes, many cooks prefer freshly ground white to black peppercorns. The black specks of the latter do perhaps look a little rough in a delicate sauce, although I do not think the point of great import. black for ...
... sauces and other pale dishes, many cooks prefer freshly ground white to black peppercorns. The black specks of the latter do perhaps look a little rough in a delicate sauce, although I do not think the point of great import. black for ...
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