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Soup: The English Kitchen

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Soup: The English Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock."

Synopsis:

Recipes from the classic period of English cookery books, approximately 1660 to 1890.

Product Details

ISBN:
9781903018088
Author:
White, Eileen
Publisher:
Prospect Books (UK)
Author:
White Eileen
Subject:
General
Subject:
Cooking and Food-General
Series:
English Kitchen
Publication Date:
20030331
Binding:
TRADE PAPER
Language:
English
Pages:
125
Dimensions:
7.42x5.36x.47 in. .61 lbs.

Related Subjects

Cooking and Food » Dishes and Meals » Soups and Stews » General
Cooking and Food » General

Soup: The English Kitchen New Trade Paper
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Product details 125 pages Prospect Books (UK) - English 9781903018088 Reviews:
"Synopsis" by , Recipes from the classic period of English cookery books, approximately 1660 to 1890.
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