Jellies & Their Moulds (The English Kitchen) - Softcover

Brears, Peter

 
9781903018767: Jellies & Their Moulds (The English Kitchen)
Softcover
ISBN 10: 1903018765 ISBN 13: 9781903018767
Verlag: Prospect Books, 2011

Inhaltsangabe

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook’s greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

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Über die Autorin bzw. den Autor

Peter Brears is one of Britain’s foremost reconstructionist cooks and an adviser on historical food and its presentation. He was formerly Director of Leeds City Museums, having before that been in charge of the York Museum. His Cooking and Dining in Medieval England (Prospect) won the André Simon Award for Food Book of the Year for 2009.

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Verlag
Prospect Books
Erscheinungsdatum
2011
Sprache
Englisch
ISBN 10 
1903018765
ISBN 13 
9781903018767
Einband
Taschenbuch
Anzahl der Seiten
255
Kontakt zum Hersteller
Nicht verfügbar
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