Parametri
- 672pagine
- 24 ore di lettura
Maggiori informazioni sul libro
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years. Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. FOOD IN ENGLAND, which had such a deep influence on many contemporary cooks and food writers, will undoubtedly attract a new generation of admirers.
Acquisto del libro
Food in England, Dorothy Hartley
- Lingua
- Pubblicato
- 1999
- product-detail.submit-box.info.binding
- (In brossura)
Metodi di pagamento
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- Titolo
- Food in England
- Lingua
- Inglese
- Autori
- Dorothy Hartley
- Editore
- Little Brown & Co
- Pubblicato
- 1999
- Formato
- In brossura
- Pagine
- 672
- ISBN10
- 0316852058
- ISBN13
- 9780316852050
- Serie
- Tag
- Saggistica, Tema stórico, Libri di cucina, Arti culinarie & Gastronomia, Cibo, Letteratura britannica
- Valutazione
- 4,35 su 5
- Descrizione
- First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years. Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. FOOD IN ENGLAND, which had such a deep influence on many contemporary cooks and food writers, will undoubtedly attract a new generation of admirers.