Grub Street 2011
9781902304663   Product Code: 17142
Legendary cook Elizabeth David describes how English food has for centuries been influenced by oriental trade, and explains the origins and uses of spices and aromatics such as nutmeg, cardamom and juniper. With delicious recipes - among them, Mussels in Saffron Sauce, Lamb and Aubergine Stew and Cinnamon Ice Cream - the book captures what David described as 'the English love affair with Eastern food and Arabian Nights ingredients'. First published in 1970.