Items related to Trifle (The English Kitchen)
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.
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Review:
'Sparkles with anecdote and generous whippings of erudition', wrote Glen Baxter when nominating it as his book of the year in The Observer --Observer
'A knees-up romp through jelly, custard, whipped cream and nuts, as the authors dig greedily through layers of culinary archaeology.' Jill Dupleix --The Times
About the Author:
'A knees-up romp through jelly, custard, whipped cream and nuts, as the authors dig greedily through layers of culinary archaeology.' Jill Dupleix --The Times
Alan Davidson, food historian, distinguished author, and publisher, is one of the world's best-known writers on fish and fish cookery. Among his popular books are North Atlantic Seafood and Mediterranean Seafood.
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- PublisherProspect Books
- Publication date2001
- ISBN 10 1903018099
- ISBN 13 9781903018095
- BindingPaperback
- Edition number1
- Number of pages136
- EditorSaberi Helen
- Rating
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TRIFLE (ENGLISH KITCHEN)
Published by
Prospect Books
(2009)
ISBN 10: 1903018099
ISBN 13: 9781903018095
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Softcover
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Book Description Condition: New. New. In shrink wrap. Looks like an interesting title! 0.49. Seller Inventory # Q-1903018099
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