Trifle by Alan Davidson
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.Helen Saberi is a cuisine historian and journalist located in London. She is the author of several food books, including Noshe Djan: Afghan Cooking; The Road to Vindaloo: Curry Chefs and Curry Books, coauthored with David Burnett; and Tea: A World History, published by Reaktion in their Edible series.
| SKU | Unavailable |
| ISBN 13 | 9781903018095 |
| ISBN 10 | 1903018099 |
| Title | Trifle |
| Author | Alan Davidson |
| Series | The English Kitchen |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Prospect Books |
| Year published | 2001-09-17 |
| Number of pages | 125 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |