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Fine English Cookery
Michael Smith
出版
Royal College of General Practitioners
, 2015-07-21
主題
Cooking / History
Cooking / Regional & Ethnic / English, Scottish & Welsh
Cooking / General
Cooking / Regional & Ethnic / General
Cooking / Specific Ingredients / Game
Cooking / Specific Ingredients / Poultry
ISBN
1909150576
9781909150577
URL
http://books.google.com.hk/books?id=7o2CDwAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
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