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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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