From Kitchen to High Table: The British-American Edition

David Woodfine

ISBN 10: 0984624465 / ISBN 13: 9780984624461

Published by Hilliard Press Apr 2012, 2012

About this Item

Neuware - From Kitchen to High Table, is a collection of David's recipes and details about British formal dining etiquette. The High Table, in a College setting, is usually situated on the stage or on a raised platform in the main dining hall. Seated at this table during a formal affair are the Principal of the College (similar to a university president in the United States), its tutors (in the United States this would be the professors or teachers), distinguished guests, and visiting dignitaries. The responsibility for this formal event, from what happens in the kitchen to what happens at the High Table, belongs to the High Steward. This sophisticated choreography of preparation, oversight, and follow-through is David Woodfine's forte. This book contains many valued traditional dishes, sitting comfortably alongside their more modern counterparts that now excite the palate. It will be a useful and informative addition to the domestic kitchen, and a great contribution to the cookery books in the kitchen office, where it will be referred to frequently for both recipes and inspiration.

Seller Inventory # 9780984624461

Bibliographic Details

• Title: From Kitchen to High Table: The British-American Edition
• Publisher: Hilliard Press Apr 2012
• Publication Date: 2012
• Language: English
• ISBN 10: 0984624465
• ISBN 13: 9780984624461
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 216W x 140H x 13D millimeters 216 millimeters width by 140 millimeters height by 13 millimeters depth
• Weight: 231 grams

About this title

Synopsis

From Kitchen to High Table, is a collection of David's recipes and details about British formal dining etiquette. The High Table, in a College setting, is usually situated on the stage or on a raised platform in the main dining hall. Seated at this table during a formal affair are the Principal of the College (similar to a university president in the United States), its tutors (in the United States this would be the professors or teachers), distinguished guests, and visiting dignitaries. The responsibility for this formal event, from what happens in the kitchen to what happens at the High Table, belongs to the High Steward. This sophisticated choreography of preparation, oversight, and follow-through is David Woodfine's forte. This book contains many valued traditional dishes, sitting comfortably alongside their more modern counterparts that now excite the palate. It will be a useful and informative addition to the domestic kitchen, and a great contribution to the cookery books in the kitchen office, where it will be referred to frequently for both recipes and inspiration.