Spices, Salt and Aromatics in the English Kitchen by Elizabeth David

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Notes about this book

  • FeastsandFestivals on June 22, 2012

    Wonderful book, scholarly introduction to the neglected English tradition of spiced food which stretches back to the time of the Crusades.

Notes about Recipes in this book

  • Coriander mushrooms

    • chriscooks on November 01, 2015

      This is easy and excellent. I have been making it for decades. Have not used wild mushrooms but regular white ones are just fine.

  • Kubab chicken

    • chriscooks on August 01, 2011

      Ingredient list is wrong. This is an excellent dish. There is a similarity to tandoori foods in the spice mix but the result is completely different.

  • Chicken pot-roasted with fennel and ham

    • chriscooks on August 01, 2011

      A similar recipe is in Italian Food. Better with fresh than dried fennel stalks. Try using unsmoked SE US country ham. Needs a proper braising pot. Takes about 2 h to cook though the recipe says a shorter time.

    • KissTheCook on August 17, 2015

      P. 192. Take care not to overcook as I did with 4# chicken. Agree w/Chriscooks note about needing a more prominent-tasting ham and fresh fennel being better than dried. Did not use my Le Crueset pot (it's so dad-burned heavy...); perhaps this was reason enough for it being overdone.

  • Mild green tomato chutney

    • ania.s on December 15, 2010

      Simply the best green tomato chutney recipe ever. I add the vinegar all at once and it doesn't make any difference. Been making it for years and have not yet come across a better recipe.

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  • ISBN 10 1909808520
  • ISBN 13 9781909808522
  • Published Aug 22 2014
  • Format eBook
  • Page Count 278
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

In this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella.This stimulating book captures what Elizabeth David herself described as ‘the English love affair with Eastern food and Arabian Nights ingredients.’ It is full of recipes for briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. It examines the English preoccupation with the spices, the fruit, the flavourings, sauces and condiments of the orient near and far. This would have been the first volume in a series of works on English Cooking Ancient and Modern, with the next to have covered green salads and fresh herbs but this was the only one she completed.

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