Alan Davidson:
Trifle (Paperback) - Taschenbuch
2009, ISBN: 1903018722
[EAN: 9781903018729], Neubuch, [PU: Prospect Books (UK), Blackawton], Paperback. This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The au… Mehr…
[EAN: 9781903018729], Neubuch, [PU: Prospect Books (UK), Blackawton], Paperback. This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Traces the historical and culinary development of that quintessentially English dish, the trifle. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability., Books<
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Alan Davidson:
Trifle (Paperback) - Taschenbuch
2009, ISBN: 1903018722
[EAN: 9781903018729], Neubuch, [PU: Prospect Books (UK), Blackawton], Paperback. This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The au… Mehr…
[EAN: 9781903018729], Neubuch, [PU: Prospect Books (UK), Blackawton], Paperback. This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Traces the historical and culinary development of that quintessentially English dish, the trifle. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability., Books<
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(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
Alan Davidson:
Trifle by Alan Davidson - gebrauchtes Buch
ISBN: 9781903018729
This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trif… Mehr…
This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Media > Book<
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(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
Alan Davidson:
Trifle by Alan Davidson - gebrauchtes Buch
ISBN: 9781903018729
This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trif… Mehr…
This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Media ><
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Helen Saberi, Alan Davidson:
Trifle (Paperback) - Taschenbuch
2010, ISBN: 1903018722
[EAN: 9781903018729], Neubuch, [PU: PROSPECT BOOKS, United Kingdom], Language: English. Brand new Book. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson … Mehr…
[EAN: 9781903018729], Neubuch, [PU: PROSPECT BOOKS, United Kingdom], Language: English. Brand new Book. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement., Books<
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