Trifle by Alan Davidson and Helen Saberi

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  • ISBN 10 1903018722
  • ISBN 13 9781903018729
  • Published Oct 01 2009
  • Format Paperback
  • Page Count 136
  • Language English
  • Edition Revised edition
  • Countries United Kingdom
  • Publisher Prospect Books
  • Imprint Prospect Books

Publishers Text

This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams of plenty. The authors trace their origins to the earliest recipe of 1596 and its gradual transformation from a mere cooked cream to the many-layered custardy extravagance we know today. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Trifle was first published by Prospect in 2001. On its first appearance it garnered many appreciative comments.

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