Product Description

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.

Product Details

• Amazon Sales Rank: #135913 in Books
• Published on: 2000-10-31
• Original language: English
• Binding: Hardcover
• 280 pages

Review
Although first published 30 years ago, this book seems almost contemporary - apart from spellings and prices given in pounds, shillings and pence, little has changed. This book traces the history of the spread of spices through the Western world and its emphasis is on the enthusiasm the English have always had for highly seasoned and spicy food. She remarks more than once that this book is just a taster and not a comprehensive guide, but she manages to pack in lots of recipes and ideas covering sauces, salads, fish, meat, rice and vegetables, poultry, sweet dishes and cakes, chutneys, pickles and drinks. The dishes use a plethora of spices, herbs and other seasonings, yet they are fairly short and simple to prepare. As always David makes you feel in safe hands - she debunks the perceived difficulty of recipies such as bechamel sauce and gives clear explanations of how to avoid pitfalls. As with all her cookery books, this is practical, packed with information, anecdotes and useful observations. She is never patronising, and inspires confidence and interest. She is honest about her own initial forays into cooking, which gives us all hope - and her recipes work. (Kirkus UK)

Synopsis
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.

Customer Reviews

She taught me how to cook
If I was asked, what cookery book would you take on a desert island? -- it would be this one! My paperback copy, now a good 30 years old, is yellow and falling to pieces, but I wouldn't part with it. Every recipe is a revelation, not just good cooking, but cooking to die for! I really must get one of these hardbacks, before someone throws my old and tatty copy in the bin! You'll never watch another tv cook programme, ever.

An Old Friend
I bought this book the minute it was released in paperback, and I have referred to it time and time again. It is more history and reference than recipes, but the recipes are good, and I have made a number of them. Once made, they tend to get repeated! As a reference book, it is great help in muti-ethnic eating and food shopping.

Spices
I first read this short book 10 years ago. I still have the copy I purchased then, and use it regularly. You find out where the spices come from and what to do with them. You are also given clear instruction on the cooking of rice. The receipt for Pilau rice is to die for. Cinnamon Ice Cream, though it sounds odd does very well as dessert for an Indian style meal.