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From Kitchen to High Table, is a collection of David's recipes and
details about British formal dining etiquette. The High Table, in a
College setting, is usually situated on the stage or on a raised
platform in the main dining hall. Seated at this table during a
formal affair are the Principal of the College (similar to a
university president in the United States), its tutors (in the
United States this would be the professors or teachers),
distinguished guests, and visiting dignitaries. The responsibility
for this formal event, from what happens in the kitchen to what
happens at the High Table, belongs to the High Steward. This
sophisticated choreography of preparation, oversight, and
follow-through is David Woodfine's forte. This book contains many
valued traditional dishes, sitting comfortably alongside their more
modern counterparts that now excite the palate. It will be a useful
and informative addition to the domestic kitchen, and a great
contribution to the cookery books in the kitchen office, where it
will be referred to frequently for both recipes and inspiration.
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