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Elizabeth David always succeeds in inducing a desire to use each recipe as soon as it is read. Whether she is describing the preparation of a plain green salad, or the marinading of a haunch of wild boar, she writes with the same imaginative directness. Recipes like pot au feu are described in all their delicious simplicity, which, it is made clear, means cooking without elaboration and has nothing to do with the higgledy-piggledy let's hope it's right technique.
Some excellent advice is included on the choice of the tools that would always be needed in any kitchen.
Excerpt: Verjuice : The juice of unripe grapes, formerly much used in cookery and as a condiment instead of vinegar. It was prepared from a quantity of juice pressed from a special variety of grape known by the same name. This juice was left for several days in shallow bowls until a scum formed on the top. This was skimmed off and salt added to the juice in order to preserve it. Alternatively, it was preserved by evaporation and a small quantity of the resulting concentrated juice used to flavor various dishes. Verjuice was and sometimes is, used in the preparation of mustards. A survival of the old methods of flavoring with verjuice is the Burgundian dish of oxtail cooked with grapes, for which the recipe is on page 404.
CONDITION: USED with light to moderate wear, majority to cover, clean, 584 pages, mild yellowing to pages. |
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