Fine English Cookery

Author: Michael Smith
Publisher: Serif
ISBN: 1909150576
Category : Cooking
Languages : en
Pages : 256

Book Description
English food is enjoying a revival after decades spent in the shadow of European and other cuisines. Michael Smith's highly acclaimed book is centred on eighteenth-century recipes, but also delves back into Elizabethan and Stuart kitchens, and his skill in adapting historic dishes for the contemporary cook puts Almond Soup, Asparagus and Bacon Fraze, and Caveached Sole within easy reach of today's reader. Traditionally, English cooking was generous in its use of herbs and spices and adventurous in its combining of flavours, and Michael Smith's wide-ranging research uncovers dishes with a surprisingly modern air: Mustard Soup, Salmon in Red Wine, and Gooseberry and Rosemary Ice Cream, for example, sit alongside classic potted meats and fish. For too long, breakfast and tea have been seen as the only meals at which English cooking has anything to offer the world. This refreshingly contemporary collection of classic recipes proves once and for all that the inventiveness and diversity of English food deserve to be recognised – and enjoyed. 'Of the many books on our food, he is my favourite, the one I use most.' Jane Grigson

Seven Centuries of English Cooking

Author: Maxime de La Falaise
Publisher: Grove Press
ISBN: 9780802132963
Category : Cooking
Languages : en
Pages : 254

Book Description
The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.

In Defence of English Cooking

Author: George Orwell
Publisher: Penguin Canada
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 70

Book Description
In May 2005 Penguin will publish 70 unique titles to celebrate the company's 70th birthday. The titles in the Pocket Penguins series are emblematic of the renowned breadth of quality of the Penguin list and will hark back to Penguin founder Allen Lane's vision of good books for all'. political thinkers of the twentieth century, he is also the author of the bestselling Penguin title of all time: Animal Farm first published in Penguin in 1951. These heartfelt essays demonstrate Orwell's wide-ranging appeal, and range from political manifesto to affectionate consideration of what being English truly means.

A History of Food in 100 Recipes

Author: William Sitwell
Publisher: Little, Brown
ISBN: 031625570X
Category : Cooking
Languages : en
Pages : 458

Book Description
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

English Bread and Yeast Cookery

Author: Elizabeth David
Publisher:
ISBN: 9780964360006
Category : Baking
Languages : en
Pages : 0

Book Description

English Seafood Cookery

Author: Rick Stein
Publisher: Michael Joseph
ISBN: 9780140299755
Category : Cooking
Languages : en
Pages : 0

Book Description
'Deserves a place on everyone's kitchen shelf' - Sophie Grigson Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the special recipes he serves at his Seafood Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways.

The Cook Not Mad

Author: The Cookbook
Publisher: Andrews McMeel Publishing
ISBN: 1449428177
Category : Cooking
Languages : en
Pages : 81

Book Description
Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

The Forme of Cury

Author: Samuel Pegge
Publisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 248

Book Description

Taste

Author: Kate Colquhoun
Publisher: A&C Black
ISBN: 1408834081
Category : History
Languages : en
Pages : 576

Book Description
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.

The Escoffier Cookbook

Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Category : Cooking
Languages : en
Pages : 943

Book Description
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.