Author: Edith MartinPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Cornish Recipes Ancient and Modern. Cornish Women's Institutes
Author: Edith MartinCornish Recipes...Ancient and Modern
Author: Cornwall Women's InstitutesPublisher: Noverre Press
ISBN: 9781914311024
Category :
Languages : en
Pages : 74
Book Description
This book collects together Cornish recipes, many of them now forgotten, from the 18th, 19th, and early 20th centuries. The recipes were brought together by the Cornwall Federation of Women's Institutes, and were first published in 1929. The recipes range from the comforting to the bizarre to the dangerous to the downright illegal, but together they form a fascinating record of Cornish domestic life over two centuries.
Cornish Recipes, Ancient and Modern
Author: Cornwall Federation of Women's InstitutesPublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 77
Book Description
Cornish Recipes
Author: Edith MartinCornish Recipes
Author: Cornish Recipes. Ancient & Modern
Author: Cornwall Federation of Women's Institutes (Truro)Publisher:
ISBN:
Category :
Languages : en
Pages : 77
Book Description
Cornish recipes
Author: Gourmet Cornwall
Author: Carol TrewinPublisher: Alison Hodge Publishers
ISBN: 9780906720394
Category : Business & Economics
Languages : en
Pages : 234
Book Description
Talks about the food and drink of Cornwall and the Isles of Scilly; the dedicated men and women who produce it, and the chefs who create some of the finest contemporary dishes. This book features a study of regional food in Britain.
South Wind Through the Kitchen
Author: Elizabeth DavidPublisher: David R. Godine Publisher
ISBN: 9781567923094
Category : Cooking
Languages : en
Pages : 420
Book Description
South Wind Through the Kitchen is the best of British cookery writer, Elizabeth David. Selected from her nine books, here are classic essays on the food of Provence and of Paris, on Italian fish markets and Middle Eastern herb gardens. There are nearly 200 recipes: appetizers, soups, eggs, fish, meat, poultry, vegetables, sauces, breads, preserves, and desserts. Whether discussing the pains of rolling puff pastry or the ease of making pizza, railing against the practices of English bakeries or praising the sausage rolls at the Hôtel du Midi, David always speaks her own mind. Best of all, she's a contagious enthusiast: she makes you want to rise from your chair to travel, shop, or try your hand at an omelette. "Reading her," writes Julian Barnes, "you have a strong sense of a person whose cardinal principles are truth and pleasure. Perhaps it is not absurd to compare her effect on a certain sector of tired, hungry, impoverished '50s Britain with Kinsey's effect on America."
Authenticity in the Kitchen
Author: Richard HoskingPublisher: Oxford Symposium
ISBN: 1903018471
Category : Cooking
Languages : en
Pages : 455
Book Description
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.