The Dairy Book of British Food
Title | The Dairy Book of British Food PDF eBook |
Author | Elizabeth Martyn |
Publisher | Random House (UK) |
Pages | 328 |
Release | 1988 |
Genre | Business & Economics |
ISBN |
"Introducing cooking from all over the British Isles, this book contains over 400 recipes and concentrates on recipes that make the best use of British produce. The book explains local ingredients and lists annual food fairs and festivals, as well as listing the recipes." -- Amazon.de viewed August 31, 2020.
Four Hundred Years of English Diet & Cookery
Title | Four Hundred Years of English Diet & Cookery PDF eBook |
Author | Bancroft Library |
Publisher | |
Pages | 76 |
Release | 1987 |
Genre | Cookbooks |
ISBN |
Four Hundred Years of [English Diet & Cookery]
Title | Four Hundred Years of [English Diet & Cookery] PDF eBook |
Author | |
Publisher | |
Pages | 0 |
Release | 1987 |
Genre | Books |
ISBN |
Deja Food
Title | Deja Food PDF eBook |
Author | Mary-Anne Boermans |
Publisher | Random House |
Pages | 432 |
Release | 2017-05-25 |
Genre | Cooking |
ISBN | 147352265X |
Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
The Curious Cook
Title | The Curious Cook PDF eBook |
Author | Harold McGee |
Publisher | |
Pages | 339 |
Release | 1990 |
Genre | Cooking |
ISBN | 9780865474529 |
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Fresh from the Past
Title | Fresh from the Past PDF eBook |
Author | Sandra Sherman |
Publisher | Taylor Trade Publications |
Pages | 432 |
Release | 2004 |
Genre | Cooking |
ISBN | 9781589790889 |
Sherman takes readers along on a wild ride back in time, describing how historic families learned to cook with the seasons. From a cookbook of the day she gives readers 120 original recipes, together with contemporary translations of step-by-step instructions for cooks of any level.
The Englishman's Food
Title | The Englishman's Food PDF eBook |
Author | Anne Wilbraham |
Publisher | Random House |
Pages | 575 |
Release | 2012-07-31 |
Genre | History |
ISBN | 144647545X |
Medieval gardens; cookshops; spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; fish, meat and game; the feeding of infants, children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats', the vegetarian diet; menus and recipes. . . The Englishman's Food was first published in 1939, fully revised in 1957 and now appears with a new updating introduction. A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years. Reprinted with a new introduction by food editor Tom Jaine.