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Jellies & Their Moulds (English Kitchen)

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Synopses & Reviews

Publisher Comments:

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.

Product Details

ISBN:
9781903018767
Author:
Brears, Peter
Publisher:
Prospect Books
Subject:
History
Subject:
Cooking and Food-Historical Food and Cooking
Edition Description:
Trade Paper
Series:
English Kitchen
Publication Date:
20101012
Binding:
Paperback
Language:
English
Illustrations:
8
Pages:
256
Dimensions:
7 x 5.5 x 0.5 in 0.5 oz

Related Subjects

Arts and Entertainment » Music » Instruction and Study » Techniques
Cooking and Food » Desserts and Candy » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » Europe » Great Britain » General History
History and Social Science » World History » England » General
Metaphysics » General
Travel » General

Jellies & Their Moulds (English Kitchen) New Mass Market
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Product details 256 pages Prospect Books (UK) - English 9781903018767 Reviews:
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