The Kitchen Magpie by Steen, James -- Read -- Imperial Library of Trantor

Index

On burning or scalding the skin On curing a headache (and jet lag and wrinkles) On bee and wasp stings On cuts to the hand On curing a cold On ‘curing’ the Black Death On breaking a bone, or bones, in Parma On the subject of bladder stones The tansy: a must-have for the medicine box – and hey, you can make a pudding with it, too! Paul Hollywood, what is the food of love?

Chapter 2: The teapot

Who invented tea? So what do we know for certain? Tea: the wine connection The arrival of clippers A word about ‘caddy’ Growing tea in England Tregothnan Earl Grey Sorbet How to stop a tea bore boring you Ken Hom, what is the food of love?

Chapter 3: The coffee machine

Johann Sebastian Bach’s Coffee Cantata Honoré de Balzac’s day went like this Coffee is for men because… Drinking coffee How to make Dublin Coffee James Joyce The rise and fall of saloop On the subject of baristas Antonio Carluccio, what is the food of love?

Chapter 4: The oven

On the Beeton track The reign of Regulo Roast beef with the oven off – how is that done? The resting period The trivet The chef in the life of Florence Nightingale The haggis: myths and legends Pizza without the oven A shoulder of lamb… A leg of lamb… The roasting of turkey The ‘juices running clear’ myth Marco Pierre White, what is the food of love?

Chapter 5: The table

The Roman feast Nap, map and kin In posh restaurants To be read out loud To the manner born by Matthew Fort The peculiar tale of the maitre d’ who gave his life in pursuit of the perfect banquet Lent when Lent was obeyed Food, taste, and our palates Meet the Poles: The Kitchen Magpie’s diary of feasting in Poland

Chapter 6: The cutlery drawer

The traveller who returned with the fork

Chapter 7: The fridge and freezer

Freaky fridge facts What did we do before we had the fridge? Ice cream comes to the streets How to stop an ice cream bore Famous last words The cows of St James’s The cow that was milked the most (by an ad agency) The cowboy’s cow of Hollywood Bacon’s final experiment

Chapter 8: The store cupboard

Bovril: the soldier’s sustenance On matters concerning the salt pot and pepper mill Ketchup The hot dog by ‘Hot’ Doug Sohn What on earth do astronauts eat? Jason Atherton, what is the food of love?

Chapter 9: The spice rack

The science of heat on the palate Three recipes for Mauritian chutney Dealing with spice bores The mysterious curry cookbook Francesco Mazzei, what is the food of love?

Chapter 10: The toaster

The Grand Dame Can toast be drunk? Toast Day Michel Roux, OBE, what is the food of love?

Chapter 11: The fruit bowl

The Banana by Marcus Wareing Which month, which orange? On the subject of apple sauce While sauce is on my mind… How to stop a fruit bore Five ‘different’ fruits to grow at home according to botanist James Wong Why do the best raspberries come from Scotland? Strawberries and cream Michel Roux Junior, what is the food of love?

Chapter 12: The locked larder

Turtle Ortolan: the thumb-sized bird beneath the napkin The most mind-blowing recipe Frogs’ legs? I always walk like this. Do we eat horse? Neigh. The delicate subject of foie gras, by James Martin Pierre Koffmann, what is the food of love?

Chapter 13: The wine rack and drinks trolley

Floydie and Blanc and the subject of cooking with wine What makes Champagne bubbly? From water to wine The oldest wine cellar The wine of prisoners What to know about wine What wines to drink from where Passing the port How to stop a whisky bore The men behind the blends Hangovers The Amis novelists on hangovers The Kitchen Magpie’s hangover cure: perchance the world’s greatest remedy Women and wine Don’t buy fake Turning your home into a winery The birth of AA

Chapter 14: The vegetable rack

Salads of the 17th century Dressing for a salad The fashionable salad maker On the subject of calories A bit more about walnuts Carrots and the battle to get us to eat them The Smith recipe for a salad dressing The potato On garlic On the prevention of tears when slicing onions The perfect roast potatoes Raw vegetables and the Hemingway diet The veg pie that became carnivore’s delight Talking fennel with Mary Berry Kai Chase, what is the food of love?

Chapter 15: The fish kettle

The poaching of the wild salmon Cock crabs and hen crabs at a glance Jellied eels Some tips about SHELLFISH and FISH On the subject of prawns by Pascal Proyart Antony Worrall Thompson, what is the food of love?

Chapter 16: The egg basket

For the perfect poached egg For the perfect fried egg How Scottish are Scotch eggs? Hungry soldiers Do you like perfectly soft boiled eggs? Ant eggs Strange uses of egg timers Adam Byatt, what is the food of love?

Chapter 17: The cake tin

The king of cooks Mary Berry’s favourite cakes The chocolate myth The reluctant cook who wrote a bestseller On buttermilk Anton Mosimann, what is the food of love?

Chapter 18: The window box

Medieval herbs A tribute to coriander Coriander, cooking with it and the cure for colic by Manpreet Singh Ahuja Does coriander reduce flatulence? On finding snails in your window box Marcellin Marc, what is the food of love?

Chapter 19: The cocktail shaker

The golden ratios Let the good times roll Sour Berry sour Collins

Chapter 20: The truffle drawer

On the subject of truffles The Great English Truffle Correspondence, and the master forager Eli Collins Truffle wisdom José Pizarro, what is the food of love?

Chapter 21: The (coco)nut bowl

Worshipping the coconut by Manish Mehrotra Dhruv Baker, what is the food of love?

Chapter 22: The cheese board

Cheese gifts Why can you eat mould in blue cheese and not on bread? The world’s most expensive cheese Can cheese be frozen? One of the smelliest cheeses Eric Chavot, what is the food of love?

Epilogue Acknowledgements