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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... seasonings, noted Law's Grocer's Manual (circa 1892) 'seem peculiar to England. In France next to none are made; they have been tried but would not sell.' Nobody could make such an assertion today. Ketchups and bottled sauces ...
... seasonings, noted Law's Grocer's Manual (circa 1892) 'seem peculiar to England. In France next to none are made; they have been tried but would not sell.' Nobody could make such an assertion today. Ketchups and bottled sauces ...
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... seasonings, and fresh herb sauces the best accompaniments. If fish is not fresh, then, speaking for myself, I do not find it worthwhile, and although spices and wine, saffron and fennel and ginger may improve the taste of frozen fish ...
... seasonings, and fresh herb sauces the best accompaniments. If fish is not fresh, then, speaking for myself, I do not find it worthwhile, and although spices and wine, saffron and fennel and ginger may improve the taste of frozen fish ...
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... and pungent berry of the juniper, in Latin ginepro, which gave its name to gin and is the most important of the aromatics which go to make up its characteristic flavour. Juniper berries make a wonderful seasoning for pâtés , stuffings.
... and pungent berry of the juniper, in Latin ginepro, which gave its name to gin and is the most important of the aromatics which go to make up its characteristic flavour. Juniper berries make a wonderful seasoning for pâtés , stuffings.
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... 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 curing dry - spiced beef . An interesting recipe for a dish of veal ...
... 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 curing dry - spiced beef . An interesting recipe for a dish of veal ...
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... Seasonings, Marcel Boulestin and Jason Hill, 1930. §See p. 251. *Porray was a general term for green vegetables, or potherbs, and was also applied to the soup made from them. *See page 251. *Grand Dictionnaire de Cuisine, 1873. *Sieve ...
... Seasonings, Marcel Boulestin and Jason Hill, 1930. §See p. 251. *Porray was a general term for green vegetables, or potherbs, and was also applied to the soup made from them. *See page 251. *Grand Dictionnaire de Cuisine, 1873. *Sieve ...
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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