Fine English Cookery |
|
| Author:
| Smith, Michael
Holt, Geraldene |
| ISBN: | 978-1-897959-36-7 |
| Publication Date: | Jul 1998 |
| Publisher: | Serif
|
| Book Format: | Paperback |
| List Price: | AUD $32.95 |
Book Description:
|
English food is enjoying a renewed vitality after decades in the shadow of European and other cuisines. This book is centred on 18th-century recipes, but also delves 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.
English food is enjoying a renewed vitality after decades in the shadow of European and other cuisines. This book is centred on 18th-century recipes, but also delves 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.