More Books:

Spices, Salt and Aromatics in the English Kitchen
Language: en
Pages: 280
Authors: Elizabeth David
Categories: Cooking
Type: BOOK - Published: 2008-04-11 - Publisher: Grub Street Cookery

“The most incredibly sophisticated compendium of all that is good in British cooking” by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian). Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and
English Cooking, Ancient and Modern: Spices, salt and aromatics in the English kitchen
Language: en
Pages: 279
Authors: Elizabeth David
Categories: Condiments
Type: BOOK - Published: 1970 - Publisher:

Books about English Cooking, Ancient and Modern: Spices, salt and aromatics in the English kitchen
South Wind Through the Kitchen
Language: en
Pages: 400
Authors: Elizabeth David
Categories: Cooking
Type: BOOK - Published: 2011-03-17 - Publisher: Grub Street Cookery

A posthumous collection of recipes and articles—recommended by her friends and fans—from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of “The Best of,” but then her
William Verrall's Cookery Book
Language: en
Pages: 153
Authors: William Verrall
Categories: Cooking
Type: BOOK - Published: 1988 - Publisher: Southover Press

First published in 1759. One of the most lively and immediate of the 18th-century cookery books. William Verrall's dictation to an amanuensis shows well the life-style of the gentry in an English county town and in the country around. Verrall was a pupil of M de St Clouet, the Duke
William Verrall's Cookery Book, 1759
Language: en
Pages: 164
Authors: William Verrall
Categories: Cooking
Type: BOOK - Published: 2007-08 - Publisher:

William Verrall was master of the White Hart, an important coaching station on the High Street of Lewes, Sussex in the middle of the 18th Century. He had been apprenticed to the Duke of Newcastle's cook, the Frenchman St. Clouet, and his recipes are an inspired combination of the French