Spices, Salt and Aromatics in the English Kitchen

    Spices, Salt and Aromatics in the English Kitchen

    Elizabeth David

    Grub Street 2013

    Hardback 279pp

    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.

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