Who Put the Beef in Wellington?: 50 Culinary Classics, Who Invented Them, When and Why by James Winter

  • Caesar salad

    from Who Put the Beef in Wellington?: 50 Culinary Classics, Who Invented Them, When and Why Who Put the Beef in Wellington? by James Winter

    • Categories: Salads; Appetizers / starters; American
    • Ingredients: Worcestershire sauce; white bread; romaine lettuce; Parmesan cheese; store-cupboard ingredients
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  • Apple charlotte

    • mjes on September 05, 2021

      This is a recipe I tried after a discussion with my Mother about Apple Betty which her Mother had made while she stuck to crisps and cobblers. As I had had neither Apple Betty nor Apple Charlotte, both of which use bread, I decided it was time to try this classic recipe. I enjoyed this dish and was surprised it was not familiar. However, I grew up on apple crisps (Mother) and apple pies (Grandmother) so while Mother had emotional connections to the apple Betty, I have emotional connections to the apple crisp.

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  • ISBN 10 1906868980
  • ISBN 13 9781906868987
  • Published Nov 01 2013
  • Format Hardcover
  • Page Count 208
  • Language English
  • Publisher Kyle Books

Publishers Text

Ever wondered why some of our dishes have the names they do? Where does Caesar Salad comes from? Who was Benedict and what’s he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired chefs to combine certain ingredients? And why have they endured to become classics that we turn to again and again?

With a total of 50 famous recipes, including 10 iconic cocktails, James covers some of the most well-known salads, suppers, and desserts from restaurants around the world including Battenberg Cake, Peach Melba, Sole Véronique, Chicken Kiev and Tom Collins. Including the quintessential version of each recipe plus hints and tips from top chefs, this book will inform and inspire in equal measure.

You’ll also find the answers to:
Why is a Tarte Tatin upside-down?
Where does the name Tortellini come from?
What has meringue with ice cream got to do with Alaska?
Who invented Oysters Rockefeller?
Does Chicken Kiev really come from Kiev?
Why is the Bellini named after a famous Italian painter?

Accompanied by a recipe for each dish to inspire you to cook these classics at home, this a book for your kitchen shelf as well as your bedside table.

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