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Synopsis: 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.
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.
Alan Davidson is a Senior Lecturer in the School of Law at the University of Queensland.
Title: Trifle (The English Kitchen)
Publisher: Prospect Books
Publication Date: 2001
Book Condition: Used: Good
Book Description Prospect Books, 2001. Hardcover. Book Condition: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!. Bookseller Inventory # mon0000207669
Book Description Prospect Books, Totnes, 2001. Hard Cover. Book Condition: Good. Dust Jacket Condition: Good. First Edition. 133 pages. The authors trace its origins to the earliest recipe of 1596 and the gradual transformation of the dish from mere cooked cream to the many-layered custard extravagance we know today. Top edge of dustjacket and rear board have been bumped, but this does not affect the contents which are as new. Size: 12mo - over 6¾" - 7¾" tall. Bookseller Inventory # 23463
Book Description Prospect Books, 2001. Hardcover. Book Condition: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Bookseller Inventory # 1903018196