Trifle (English Kitchen)

Alan Davidson

Published by Prospect Books, 2009
ISBN 10: 1903018722 / ISBN 13: 9781903018729
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Synopsis: Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement.

About the Author: The late Alan Davidson was one of Britain’s most distinguished writers on food. His books on fish and seafood and the Oxford Companion have severally been hailed as masterpieces. Prospect publishes not only his seafood books but also his deathless novel, Something Quite Big.

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Title: Trifle (English Kitchen)
Publisher: Prospect Books
Publication Date: 2009
Binding: Paperback
Book Condition: Used: Good

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Helen Saberi, Alan Davidson
Published by Prospect Books (2009)
ISBN 10: 1903018722 ISBN 13: 9781903018729
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Book Description Prospect Books, 2009. Paperback. Book Condition: Good. All orders are dispatched the following working day from our UK warehouse. Established in 2004, we have over 500,000 books in stock. No quibble refund if not completely satisfied. Bookseller Inventory # mon0002713673

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Helen Saberi, Alan Davidson
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Book Description PROSPECT BOOKS, United Kingdom, 2010. Paperback. Book Condition: New. Revised edition. Language: English . Brand New Book. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Bookseller Inventory # AAO9781903018729

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Book Description Prospect Books, 2009. Paperback. Book Condition: Brand New. revised edition edition. 136 pages. 7.50x5.50x0.25 inches. In Stock. Bookseller Inventory # __1903018722

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Helen Saberi, Alan Davidson
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Book Description PROSPECT BOOKS, United Kingdom, 2010. Paperback. Book Condition: New. Revised edition. Language: English . Brand New Book. Relaxing after the labours of theOxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Bookseller Inventory # AAO9781903018729

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Book Description PROSPECT BOOKS, United Kingdom, 2010. Paperback. Book Condition: New. Revised edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Bookseller Inventory # BTE9781903018729

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Book Description Prospect Books. Paperback. Book Condition: new. BRAND NEW, Trifle (Revised edition), Helen Saberi, Alan Davidson, This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. 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. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Trifle was first published by Prospect in 2001. On its first appearance it garnered many appreciative comments. Bookseller Inventory # B9781903018729

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Book Description Prospect Books, 2009. Paperback. Book Condition: New. Never used!. Bookseller Inventory # 1903018722

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