Cette auteure est célébrée comme une figure notable dans le monde culinaire et une historienne de l'alimentation. Forte d'une formation juridique et de l'expérience unique d'une bouchère de guilde, elle apporte une perspective distinctive à son travail. Son approche de la cuisine est profondément ancrée dans l'exploration de son histoire et de ses traditions. Les lecteurs découvriront une perspective fascinante sur notre patrimoine culinaire à travers ses écrits.
A suspense thriller first published in the US in 1993 that delves into the suppressed secrets of the characters involved in a police investigation. An already traumatised police officer, Pamela Jacoby, who is present at a murder, heads towards madness. A revisit to the scene of the crime with her psychiatrist, under the command of Amanda Grant, her captain, reveal some shocking truths. The subsequent search for the truth by Amanda is complex, macabre and fraught with difficulty. The first novel by the author who is a former management consultant.
The Game Cookbook contains both exciting recipes and insightful information on
the history and habitat of game. The chapters are divided into types of game,
from the familiar pheasant, partridge and venison to the less obvious coarse
fish including pike and carp.
The author, one of the "Two Fat Ladies" of television cookbook fame, handles the history of the haggis with aplomb in this little cookbook. Haggis, for the unititated, is a dish commonly made in a sheep's maw, of minced lungs, hearts, and liver of the same animal.However, the haggis is much more than a mere meal. The haggis, or some version of it, may be found in the histories of countries as varied as ancient Greece, Sweden, and the United States. Yet the haggis is most closely associated with Scotland and has come to represent that country just as pasta represents Italy. Scotland may thank its beloved bard, Robert Burns, for this. Burns immortalized the dish in perhaps his best-known poem, "Address to the Haggis." In it, he refers to the haggis as the "Great Chieftan o' the Puddin'-race!"How far the haggis had come!Originally a meal of the lower classes who could not afford to waste any edible portion of their livestock, the haggis mysteriously transformed into a delicacy deemed worthy of royalty. Queen Victoria, an enthusiast for most all things Scottish, said of the haggis, "I find I like it very well."Clans and Tartans, A Little Book of Scottish Baking, and A Life of Robert Burns are the other books in Pelican's Little Book series.
Excellent condition, boards clean with light bumping only, pages crisp, clean and flat. Another collection of delicious andflavour-filledrecipestodelighttheirmanny fans, old and new. (cook)
The number one bestselling, no holds barred autobiography of one of the
nations best-loved cookswhose lifehas led her from wealth and privilege to
alcoholism, bankruptcy and eventually fame in Two Fat Ladies
A recipe from Cooking with the Two Fat LadiesSCONESMakes about 12Fresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods. No one seems to make them nowadays; instead, they buy terrible things in supermarkets tasting of soda and studded with soggy fruits. Scones take but a moment, so do try them.1 2/3 cups self rising floursmall pinch of salt4 tablespoons butter2/3 cup milk, fresh or buttermilk.Preheat the oven to 425 degrees F. Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a metal spatula. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Cut into 2-inch rounds with a cutter.Place the rounds on a greased and floured baking sheet and brush with milk. Bake for 10 minutes until well risen and brown. Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam. Yummo.Variations:Fruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar.Savory scones: Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy.
Annie's father left the family home when she was a teenager leaving Annie
feeling abandoned and unwanted. As a result she spurns any opportunity for
love and resists change to her safe and ordered life. At the same time she
remains fearful that she could end up like her increasingly embittered mother.
In this magnificent guide to England's cuisine, the inimitable Clarissa
Dickson Wright takes us from a medieval feast to a modern-day farmers' market,
visiting the Tudor working man's table and a Georgian kitchen along the way.
Peppered with surprises and seasoned with wit, A History of England Food is a
classic for any food lover.
