Items related to Trifle (The English Kitchen)
Synopsis
Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams of plenty. The authors trace their origins to the earliest recipe of 1596 and its gradual transformation from a mere cooked cream to the many-layered custardy extravagance we know today.
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Review
'Sparkles with anecdote and generous whippings of erudition', wrote Glen Baxter when nominating it as his book of the year in The Observer --Observer
'A knees-up romp through jelly, custard, whipped cream and nuts, as the authors dig greedily through layers of culinary archaeology.' Jill Dupleix --The Times
About the Author
Alan Davidson, food historian, distinguished author, and publisher, is one of the world's best-known writers on fish and fish cookery. Among his popular books are North Atlantic Seafood and Mediterranean Seafood.
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- PublisherProspect Books
- Publication date2001
- ISBN 10 1903018099
- ISBN 13 9781903018095
- BindingPaperback
- Edition number1
- Number of pages125
- EditorSaberi Helen
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Paperback. Condition: Very Good. Trifle (The English Kitchen) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9781903018095
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Paperback. Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 6545-9781903018095
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