Spices, Salt and Aromatics in the English Kitchen
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Spices, Salt and Aromatics in the English Kitchen

4.33 of 5 stars 4.33  ·  rating details  ·  24 ratings  ·  2 reviews
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 the Orient on the English kitchen.
Hardcover, 280 pages
Published October 31st 2000 by Grub Street (first published 1970)
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Feb 13, 2014 ^ rated it 4 of 5 stars  ·  review of another edition
Recommends it for: Cooks who want to read and eat well.
There is a significant danger in spending longer in reading this book than cooking from it. It’s a VERY good read; especially for acquiring essential culinary thinking skills that, with time and experience, become second-nature to every good cook. As such, this is a cookbook for those who take pleasure from an intangible sense of living history shared across the generations.

In making fresh Tomato Sauce (pp.84-85), the flavour is far superior, as with almost any tomato recipe nowadays, if home-gr...more
Jane
E. David is easily my favorite food writer. David's triumph was bringing fresh, simple, truly excellent ideas about food to post-war England from the Mediterranean, the French provinces (as opposed to elite Parisian haute cuisine), and even the middle East. She is a terrific food historian and antiquarian, and she has a strong preference for fresh, lively flavors. She emphasized quality and variety of ingredients over elaborate techniques, and delighted in popular culinary traditions. Like most...more
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Born Elizabeth Gwynne, she was of mixed English and Irish ancestry, and came from a rather grand background, growing up in the 17th-century Sussex manor house, Wootton Manor. Her parents were Rupert Gwynne, Conservative MP for Eastbourne, and the Hon. Stella Ridley, who came from a distinguished Northumberland family. They had three other daughters.

She studied Literature and History at the Sorbonn...more
More about Elizabeth David...
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