Trifle - Brossura

Davidson, Alan; Saberi, Helen

Brossura

ISBN 10: 1903018722 ISBN 13: 9781903018729

Casa editrice: Prospect Books, 2009

Riassunto

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.

Su questo libro

Recensione:

'Sparkles with anecdote and generous whippings of erudition', wrote Glen Baxter when nominating it as his book of the year in The Observer --Observer

'A knees-up romp through jelly, custard, whipped cream and nuts, as the authors dig greedily through layers of culinary archaeology.' Jill Dupleix --The Times

L'autore:

The late Alan Davidson was one of Britain’s most distinguished writers on food. His books on fish and seafood and the Oxford Companion have severally been hailed as masterpieces. Prospect publishes not only his seafood books but also his deathless novel, Something Quite Big.

Su questa edizione

• Editore: Prospect Books
• Data di pubblicazione: 2009
• ISBN 10: 1903018722
• ISBN 13: 9781903018729
• Rilegatura: Copertina flessibile
• Numero di pagine: 136