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Rhubarbaria - Recipes for Rhubarb (Paperback)
Loot Price: R347
Discovery Miles 3 470
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Rhubarbaria - Recipes for Rhubarb (Paperback)
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Loot Price R347
Discovery Miles 3 470
Expected to ship within 12 - 17 working days
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Mary Prior has compiled an anthology of recipes ancient and modern
that highlight rhubarb, which first came to us as a medicine but
which has successfully naturalized as an especial British
favourite. Drawing on the cuisines of England, Scotland, the
Highlands and Islands, Scandinavia and other parts of northern
Europe, she provides a rhubarbic dish for every occasion. From its
home in the northern climes of Asia - Mongolia, Siberia and the
foothills of the Himalayas - rhubarb came first to Europe in
classical times as a dried root with medicinal qualities. Thus was
it was initially proposed to a British public. 'It purifieth the
bloud and makes yong wenches look faire and cherry-like, ' says
Gerard in his Herbal in 1597. It wasn't until the 17th century that
the fruit or vegetable was introduced to English tables. Mary Prior
has undertaken an extensive search through earlier literature and
presents here a commentated repertoire of every sort of rhubarb
recipe. Whether with meat or fish, vegetables, as a pudding in its
own right, as a jam or in chutney: all sorts of bright ideas are
here explained. Given that it is one of the few plants that every
gardener can manage to harvest - slugproof, droughtproof,
floodproof, the lot - that delectable tartness and fresh, roseate
pink can ornament the tables of rich man and poor. The book is
divided into the following chapters: The Search for the True
Rhubarb; Meat; Fish; Vegetarian Dishes; Soups; Puddings; Cakes;
Ices; Jams and Chutneys; Drinks; Jam Making; Making Chutneys.
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