Soup by Eileen White

Soup by Eileen White

Recipes from the classic period of English cookery, approximately 1660 to 1890, as a handy compendium for the curious, saving them the need to own a complete shelf of antiquarian books. Soup was never intended as a stand-alone dish. At its first showing it was merely the broth from a stew: the meat served in one dish, the liquid in another - we are familiar with the idea from the French 'pot-au-feu' or 'bouillabaisse'. And the very word 'soup' referred to the 'sops' of bread put at the bottom of the dish to soak up and thicken the liquor. Eileen White has selected texts that explains the place of soup in our diet, and which offer recipes which can be tried today (and just a few that are better to read than to cook).Eileen White is an historian who has worked mainly in the fields of early English drama and the history of food.

Eileen White is an historian who has worked mainly in the fields of early English drama and the history of food. She edited 'Feeding a City: York' and 'The English Cookery Book: Historical Essays', also published by Prospect Books, and she is closely involved in the Leeds Symposium on Food History. She lives in Yorkshire.

SKU	Nicht verfügbar
ISBN 13	9781903018088
ISBN 10	1903018080
Titel	Soup
Autor	Eileen White
Serie	The English Kitchen
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	Prospect Books
Erscheinungsjahr	2003-03-31
Seitenanzahl	125
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar