ISBN 10: 1909248363 / ISBN 13: 9781909248366
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Inhaltsangabe: The English Kitchen series from Prospect Books gives the reader lots of recipes and helpful hints but also offers that extra ingredient to a cookbook: knowledge and context. As very little of this has ever been dished up when it comes to English food, the series is therefore important. This book tells the story of English sausages through the recipes and writings of chefs, cooks and gourmets from the time of the Roman conquest to the present. The story that unfolds is surprising. The English sausage, so often regarded as a food of the peasant and the proletariat, has a long and distinguished lineage - the food of kings and courtiers, as well as commoners. The book contains chapters covering: the sausages of Roman England; English fresh sausages; regional fresh sausages; white puddings and hogs puddings; black puddings, smoked and keeping sausages. There is then a section on making sausages, a full glossary and bibliography. There are approximately 100 recipes. People now think of sausages in 'creative' terms: putting God knows what into a pork casing. This book emphasises the wealth of historical and regional recipes without the need for crazy creations at all. In our lifetimes we have sacrificed the glorious spicing and seasoning of good old-fashioned bangers for the repellent pap of pink recovered meat.

Inhaltsangabe: This book tells the history of English sausages from the Roman conquest to the present day. Despite their current humble status, we discover that sausages have a distinguished pedigree and were once an exclusive food, favoured by kings, queens and their courts. Their culinary heritage is rich and varied: black puddings prepared with the blood of porpoise, opulently spiced sausages from the medieval court, embellished with pine nuts and saffron, and others flavoured with barberries, almonds and figs, served with a claret sauce. This book reveals how the sausage has earned a special place in England's culinary culture. English Sausages is a history and cookery book combined - a book to be read as much as one to cook from.

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Jan Davison
Verlag: PROSPECT BOOKS Okt 2014 (2014)
ISBN 10: 1909248363 ISBN 13: 9781909248366
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Buchbeschreibung PROSPECT BOOKS Okt 2014, 2014. Taschenbuch. Buchzustand: Neu. 214x139x18 mm. Neuware - Englisch. Artikel-Nr. 9781909248366

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