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Index
About the Author
Title Page
Copyright Page
Contents
Introduction
ACKNOWLEDGEMENTS
Is there a Nutmeg in the House?
Kitchens and their Cooks
Elizabeth David’s ‘Dream’ Kitchen
How Publishers like to have their Cake and Eat it
Scoff Gaffe
The Oxo Story
Taking Stock
The Making of Broths and Stocks
Yogurt
Summer Greenery
Leaf Salads
Crudités
Garlic Presses are Utterly Useless
Tians
Le Rouge et le Noir
Erbaggi Mantovani: Vegetables of Mantua
Home Cooking
The Great English Aphrodisiac
The Besprinkling of a Rosemary Branch
Herbs, Fresh and Dried
Green Pepper Berries
Is there a Nutmeg in the House
Relishes of the Renaissance
Italian Fruit Mustards
A True Gentlewoman’s Delight
Quiche Lorraine
Hand-made Mayonnaise
Poached Eggs
One William Verral
Edible Maccheroni
Do not Despair over Rice
How Versatile is Risotto?
Excerpt from a letter to George Elliot,
Mistress Margaret Dods
Kedgeree
Two Cooks
Letter to Jack Andrews and John Flint
Christmas in France
Untraditional Christmas Food
John Nott
What to do with the Bird?
Alexis Soyer
Perfumed Toothpicks and Table-hopping Birds
The Baking of an English Loaf
Variations of Pizza
Banketting Stuffe
Caramel Desserts
Crème brûlée
In Pescod Time… I went to gather Strawberries
Hunt the Ice Cream
Making Ice Cream
Pomegranates Pink
The Madeira Era
Letter to Gerald Asher
Epilogue
Bibliography
Index
Footnotes
Tians
Page 55
Le Rouge et le Noir
Page 59
The Besprinkling of a Rosemary Branch
Page 85
The Baking of an English Loaf
Page 222
Page 223
Page 227
Crème brûlée
Page 249
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