Spices, Salt and Aromatics in the English Kitchen

Nonfiction, Food & Drink, Herbs & Spices, Food Writing, International, European
Cover of the book Spices, Salt and Aromatics in the English Kitchen by Elizabeth David, Grub Street Publishing
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Author: Elizabeth David ISBN: 9781909808522
Publisher: Grub Street Publishing Publication: April 11, 2008
Imprint: Grub Street Cookery Language: English
Author: Elizabeth David
ISBN: 9781909808522
Publisher: Grub Street Publishing
Publication: April 11, 2008
Imprint: Grub Street Cookery
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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