Although first published 30 years ago, this book seems almost
contemporary - apart from spellings and prices given in pounds,
shillings and pence, little has changed. This book traces the
history of the spread of spices through the Western world and its
emphasis is on the enthusiasm the English have always had for
highly seasoned and spicy food. She remarks more than once that
this book is just a taster and not a comprehensive guide, but she
manages to pack in lots of recipes and ideas covering sauces,
salads, fish, meat, rice and vegetables, poultry, sweet dishes and
cakes, chutneys, pickles and drinks. The dishes use a plethora of
spices, herbs and other seasonings, yet they are fairly short and
simple to prepare. As always David makes you feel in safe hands -
she debunks the perceived difficulty of recipies such as bechamel
sauce and gives clear explanations of how to avoid pitfalls. As
with all her cookery books, this is practical, packed with
information, anecdotes and useful observations. She is never
patronising, and inspires confidence and interest. She is honest
about her own initial forays into cooking, which gives us all hope
- and her recipes work. (Kirkus UK)
In this most elusive of her books, Elizabeth David presents English
recipes notable for their use of spices, salt and aromatics. As is
usual in her writing she mixes instruction with information,
explaining the origins and uses of ingredients such as nutmeg,
cardamom and juniper. She stresses the influence of centuries of
oriental trade on the English kitchen, where spices and Indian
curries, kebabs and yoghurt are now perfectly at home, along with
dishes such as risotto and paella.
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