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Is There a Nutmeg in the House? 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 0718144449
  • ISBN 13 9780718144449
  • Published Oct 26 2000
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

This anthology of Elizabeth David's work is a direct sequel to "An Omelette and a Glass of Wine". It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research. None of the material here appears in any of her other nine books. The emphasis throughout is on the practical aspects of cooking and eating, and the book contains over 150 recipes. These stem from many different countries, but they all have Elizabeth David's unmistakable personal touch - a Mediterranean tomato consomme or a typically English raspberry ice-cream. Little-known articles on her many and varied likes and dislikes complete a unique picture of what for so long made her the most influential cookery writer in the English language. Her work is always immensely readable, elegant and witty, and she has a wonderful ability to share her sense of season and place, her passionate interest in food, its history, its myriad personalities, its role in civilized society. Those who have followed her progress from the astonishing "Mediterannean Food" to the equally unexpected "Spices, Salt and Aromatics in the English Kitchen" will find much that they have not seen before. For those who are new to Elizabeth David, a feast awaits you.

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