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OverviewEnglish food is enjoying a renewed vitality 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 old dishes for the contemporary cook puts almond soup, caveached sole and asparagus and bacon fraze 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 the 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. Full Product DetailsAuthor: Michael Smith , Benedicte Barford , Geraldene HoltPublisher: Serif Imprint: Serif Edition: 2nd Revised edition Dimensions: Width: 13.00cm , Height: 2.50cm , Length: 21.00cm Weight: 0.330kg ISBN: 9781897959367ISBN 10: 1897959362 Pages: 254 Publication Date: 20 March 1998 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |