Spices, Salt and Aromatics in the English Kitchen
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Spices, Salt and Aromatics in the English Kitchen by Elizabeth David
In this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella.From the evocative Book of Mediterranean Cuisine in ration-bound 1950 to the masterful English Bread and Yeast Cooking in 1977, Elizabeth David (1913-1992) authored eight books during her lifetime. Her cookbooks are praised for their literary depth as well as their recipes. In 1999, Penguin Twentieth-Century Classics released French Provincial Cooking and Italian Cuisine.
| SKU | Unavailable |
| ISBN 13 | 9781902304663 |
| ISBN 10 | 1902304667 |
| Title | Spices, Salt and Aromatics in the English Kitchen |
| Author | Elizabeth David |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Grub Street Publishing |
| Year published | 2000-10-31 |
| Number of pages | 280 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |