- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
New Trade Paper
Currently out of stock.
Other titles in the English Kitchen series:
Jellies & Their Moulds (English Kitchen)by Peter Brears
Synopses & Reviews
Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cookand#8217;s greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.
Book News Annotation:
A mainstay of English cuisine for centuries, jellies achieved a high standard in both ingredients and form, as is demonstrated in this remarkable history. Brears, a former museum director and food historian, writes the history of the food, its ingredients, presentation, and preparation from the earliest evidence in the middle ages through the 20th century. Recipes with instructions and descriptions are provided. The volume is well illustrated with b&w images from cookbooks as well as a set of color plates of the impressive, and historically accurate, recipes made by Brears in the historic kitchens of Petworth House, Sussex. The volume is distributed in North America by The David Brown Book Co. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)
About the Author
Peter Brears is one of Britainand#8217;s foremost reconstructionist cooks and an adviser on historical food and its presentation. He was formerly Director of Leeds City Museums, having before that been in charge of the York Museum. Hisand#160;Cooking and Dining in Medieval Englandand#160;(Prospect) won the Andrand#233; Simon Award for Food Book of the Year for 2009.
What Our Readers Are Saying
Arts and Entertainment » Music » Instruction and Study » Techniques