Trifle by Helen Saberi

Trifle by Helen Saberi

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.

Davidson, Alan: - Dr Alan Davidson is a solicitor and barrister of the Supreme Court of New South Wales and of the High Court of Australia. He practised law for more than a decade before moving into academia full time. He was engaged as an Assistant Professor at Bond University, lecturer at Queensland University of Technology including acting Head of School, and Associate Dean at James Cook University before commencing at the University of Queensland in 1997, where he is the Director of Postgraduate Coursework Programs. He is a Fellow of the Institute of International Banking Law and Practice, a member of the Asia Advisory Council of the Institute, a member of the Council of International Standby practices (an international body reviewing and updating the International Standby Practices (ISP98)) and a member of the Banking Committee of the International Chamber of Commerce Australia. He regularly speaks at the conferences for the Institute in Hong Kong, Singapore and New York. He presents courses at the T. C. Beirne School of Law in International Trade Law, International Trade Finance Law, Banking Law and Electronic Commerce Law. He has been a visiting academic in the USA, Thailand, Singapore and China. His book The Law of Electronic Commerce was published by Cambridge University Press. He has also published The Internet for Lawyers and The Internet for Accountants and numerous interactive computer based workbooks and teaching manuals. He was joint author of two editions of the monograph Company Meetings. His publications have appeared in the Australian Law Journal, the Journal of International Banking and Finance Law, the Journal of Commonwealth Law and Legal Education and the International Trade Law Annual. For nine years he authored over 100 articles for the Queensland Law Society journal, Proctor on CyberLaw.

SKU	Unavailable
ISBN 13	9781903018729
ISBN 10	1903018722
Title	Trifle
Author	Helen Saberi
Series	The English Kitchen
Condition	Unavailable
Binding Type	Paperback
Publisher	Prospect Books
Year published	2009-11-16
Number of pages	136
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable