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Is There a Nutmeg in the House?: Essays on Practical Cooking with Over 150 Recipes by Elizabeth David

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Notes about this book

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Notes about Recipes in this book

  • Sweet-sour cabbage

    • KissTheCook on February 03, 2016

      2.01.16 - sauteed 3-4 oz chopped bacon end piece first with 3/4 head cabbage and one sliced onion. Terrific.

  • Spiced baked carré of lamb

    • veronicafrance on April 20, 2019

      Simple and quick to do. *Do not* obey ED's instructions to bake the rack for 60-70 minutes! Mine was done (i.e. pleasantly pink in the middle) in 25, as advised by the butcher. The spicing is quite subtle, so up the spices if you'd like it a bit more present. Served with a gratin dauphinois and broad beans.

  • Chicken baked with Italian spice and olive oil

    • veronicafrance on August 30, 2012

      Not bad, and simple to do. But you won't get crispy skin with this method. I think if I did it again I'd take the foil off for the last 20 minutes.

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  • ISBN 10 0670030333
  • ISBN 13 9780670030330
  • Linked ISBNs
  • Published Oct 29 2001
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Viking Books
  • Imprint Viking Books

Publishers Text

Along with M.F.K. Fisher and Julia Child, Elizabeth David changed the way we think about and prepare food. Her nine books, written with impeccable wit and considerable brilliance, helped educate the taste (and taste buds) of the postwar generation. Insisting on authentic recipes and fresh ingredients, she taught that food need not be complicated to be delicious.

Elizabeth David, who died in 1992, was a very private person who seldom gave interviews. However, a 1984 collection of her journalism entitled An Omelet and a Glass of Wine greatly revealed David to her readers and is now considered the best food book written in the 20th century. Now, nearly twenty years later, Viking will publish the sequel to that landmark book. Is There a Nutmeg in the House contains material that has never appeared in previous collections. The emphasis throughout is on the practical aspects of cooking and eating and the book includes 150 recipes from around the world. Delightful essays on her various likes and dislikes - from the wonders of nutmeg to the utterly useless garlic press - complete a unique picture of what for so long made David the most influential writer on food in the English language.



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