Soup
Soup
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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 | Unavailable |
| ISBN 13 | 9781903018088 |
| ISBN 10 | 1903018080 |
| Title | Soup |
| Author | Eileen White |
| Series | The English Kitchen |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Prospect Books |
| Year published | 2003-03-31 |
| Number of pages | 125 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |