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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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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.
Review:
"Sparkles with anecdote and generous whippings of erudition," --Glen Baxter, The Observer
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- PublisherProspect Books
- Publication date2009
- ISBN 10 1903018099
- ISBN 13 9781903018095
- BindingPaperback
- Edition number1
- Number of pages368
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TRIFLE (ENGLISH KITCHEN)
Published by
Prospect Books
(2009)
ISBN 10: 1903018099
ISBN 13: 9781903018095
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Softcover
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Book Description Condition: New. New. In shrink wrap. Looks like an interesting title! 0.49. Seller Inventory # Q-1903018099
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