| | Spices, Salts and Aromatics in the English Kitchen ( Ancient and Modern English Cooking: Vol.1 ) |  | Author: Elizabeth David
Publisher: Penguin Books Ltd
Category: Book
List Price: £4.95
Buy Used: £0.04
You Save: £4.91 (99%)
New (2) Collectible (2) from £20.00
Avg. Customer Rating:  4 reviews
Sales Rank: 183201
Media: Paperback
Pages: 280
Shipping Weight (lbs): 0.5
Dimensions (in): 7 x 5 x 1
ISBN: 0140461639
EAN: 9780140461633
ASIN: 0140461639
Publication Date: November 26, 1970
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews:
She taught me how to cook December 13, 2007
2 out of 2 found this review helpful
If I was asked, what cookery book would you take on a desert island? -- it would be this one! My paperback copy, now a good 30 years old, is yellow and falling to pieces, but I wouldn't part with it. Every recipe is a revelation, not just good cooking, but cooking to die for! I really must get one of these hardbacks, before someone throws my old and tatty copy in the bin! You'll never watch another tv cook programme, ever.
An Old Friend October 26, 2003
11 out of 12 found this review helpful
I bought this book the minute it was released in paperback, and I have referred to it time and time again. It is more history and reference than recipes, but the recipes are good, and I have made a number of them. Once made, they tend to get repeated! As a reference book, it is great help in muti-ethnic eating and food shopping.
Spices May 9, 2003
7 out of 7 found this review helpful
I first read this short book 10 years ago. I still have the copy I purchased then, and use it regularly. You find out where the spices come from and what to do with them. You are also given clear instruction on the cooking of rice. The receipt for Pilau rice is to die for. Cinnamon Ice Cream, though it sounds odd does very well as dessert for an Indian style meal.
 A gem which refutes the myth of bland English cooking. December 9, 2000
22 out of 23 found this review helpful
This overlooked gem from Elizabeth David illustrates how English cooking has drawn on a rich and diverse heritage from early times through to its colonial hey-day. It demonstrates how English cooks were innovative and flexible in adapting their style to the wealth of other influences. In particular it refutes the idea that English cooking is bland and boring.
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