Trifle: The English Kitchen - Couverture souple

Davidson, Alan; Saberi, Helen

Couverture souple

ISBN 10 : 1903018099 ISBN 13 : 9781903018095

Editeur : Prospect Books, 2001

Synopsis

The English Kitchen is a series published by Prospect Books to explore and explain the course of English cookery over the last 300 years. Some of the series delves into historic cookery books to find the origins of particular dishes, other titles concentrate on modern favourites and the ways in which they have been interpreted today and in the recent past. Trifle is the first in the series and comes from the pens of Helen Saberi, author of Afghan Food and Cookery and Alan Davidson, author of The Oxford Companion to Food and other classics of the kitchen, particularly relating to fish. Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams. The authors trace their origins to the earliest recipe for trifle of 1596 and its gradual transformation from a mere cooked cream to the many layered custardy extravagance that we know today. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. The authors thereafter range far and wide in search of the perfect trifle, from Zuppa Inglese to American aphrodisiac trifle to a fruit and tapioca trifle from Laos.

A propos du livre

Biographie de l'auteur

I am originally from York and it was there where I spent a happy childhood. I went to the local village school in Upper Poppleton and then studied at Queen Anne Grammar School. After A levels I went to do a Private Secretaries Certificate at Leeds College of Commerce. When I was 19 joined the Foreign and Commonwealth Office and in 1970 was posted to the British Embassy, Warsaw. From there I was posted to the British Embassy, Kabul. While working in Kabul I met my husband, an Afghan engineer. We were married in 1972 in England and returned to Kabul where we lived until 1980. During this time I continued to work at the British Embassy for the Commercial Secretary We had to leave Afghanistan in 1980 because of the Russian invasion and we came to live in England with our then 3 and a half year old son Alexander. We settled in Putney, London. In 1983 I decided to write an Afghan cookery book. I wanted to try to record Afghan cuisine with its rich and varied cultural traditions before they became lost due to the war and the massive exodus of refugees to countries all over the world. Noshe Djan Afghan Food and Cookery was the first published in 1986 by Prospect Books and was beautifully illustrated by Abdullah Breshna. In the early 1990s I worked with Alan Davidson on The Oxford Companion to Food. This magnum opus was finally published by the Oxford University Press in 1999 to great acclaim. It was such a fantastic opportunity for me to have worked on this book with Alan and I feel very proud and honoured to have been, in his words, his co-pilot in completing the book. After the Companion was completed Alan and I wrote a little book, a sort of frothy light dessert to the main course of the Companion, called Trifle. We had great fun writing this book together, testing recipes and enjoying the fruits of our labours. After Trifle I went on to help Alan revise three regional seafood books: Mediterranean Seafood; North Atlantic Seafood; and Seafood of South-East Asia and these were republished by Prospect Books in 200x, 200x and 2003. Also during this time I helped Alan edit the Anthology The Wilder Shores of Gastronomy published by Ten Speed Press, Berkeley in 200x. This was also a fun project and we both enjoyed work on this tremendously

Présentation de l'éditeur

This is a reprint of the first volume in Prospect Books series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. 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..

Détails de l'édition

• Éditeur: Prospect Books
• Date d'édition: 2001
• Langue: anglais
• ISBN 10: 1903018099
• ISBN 13: 9781903018095
• Reliure: Broché
• Numéro d'édition: 1
• Nombre de pages: 125
• Éditeur: Saberi Helen
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible