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Spices, Salt and Aromatics in the English Kitchen Hardcover – 31 Oct 2000


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Frequently Bought Together

Spices, Salt and Aromatics in the English Kitchen + English Bread and Yeast Cookery + Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking"
Price For All Three: £40.61

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Product details

  • Hardcover: 280 pages
  • Publisher: Grub Street; New edition edition (31 Oct. 2000)
  • Language: English
  • ISBN-10: 1902304667
  • ISBN-13: 978-1902304663
  • Product Dimensions: 1.9 x 13.3 x 20.3 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 261,987 in Books (See Top 100 in Books)

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Review

'One of her best...' --Bee Wilson, Stella Magazine

Of all David's books, this is my favourite. A fascinating introduction to how English cuisine has been enriched by Eastern influences, but also a superb cookbook in its own right. Her recipe for Pilau rice is the best I have tested. --John Lewis, Waterstones

'While this book is a classic, it makes for entertaining and stimulating reading.' --Frances Atkins, Sainsburys Magazine

'While this book is a classic, it makes for entertaining and stimulating reading.' - Frances Atkins --Sainsburys Magazine

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Customer Reviews

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Most Helpful Customer Reviews

29 of 30 people found the following review helpful By A Customer on 9 Dec. 2000
Format: Hardcover
This overlooked gem from Elizabeth David illustrates how English cooking has drawn on a rich and diverse heritage from early times through to its colonial hey-day. It demonstrates how English cooks were innovative and flexible in adapting their style to the wealth of other influences. In particular it refutes the idea that English cooking is bland and boring.
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19 of 20 people found the following review helpful By Stokey Sue on 26 Oct. 2003
Format: Hardcover
I bought this book the minute it was released in paperback, and I have referred to it time and time again. It is more history and reference than recipes, but the recipes are good, and I have made a number of them. Once made, they tend to get repeated! As a reference book, it is great help in muti-ethnic eating and food shopping.
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15 of 16 people found the following review helpful By A Customer on 9 May 2003
Format: Hardcover
I first read this short book 10 years ago. I still have the copy I purchased then, and use it regularly. You find out where the spices come from and what to do with them. You are also given clear instruction on the cooking of rice. The receipt for Pilau rice is to die for. Cinnamon Ice Cream, though it sounds odd does very well as dessert for an Indian style meal.
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9 of 10 people found the following review helpful By Pat Kadwell on 13 Dec. 2007
Format: Hardcover
If I was asked, what cookery book would you take on a desert island? -- it would be this one! My paperback copy, now a good 30 years old, is yellow and falling to pieces, but I wouldn't part with it. Every recipe is a revelation, not just good cooking, but cooking to die for! I really must get one of these hardbacks, before someone throws my old and tatty copy in the bin! You'll never watch another tv cook programme, ever.
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2 of 2 people found the following review helpful By William S. Bailey on 20 Jan. 2010
Format: Hardcover
I do not always like Elizabeth David's writings, a little too personal, but there is no doubt that she had a great amount of experience in continental cooking, and had a great influence on cookery writing in this country. There is a great deal of information available in this book which is hard to find anywhere else - and I have just counted 70+ cookery books on a nearby shelf without getting up. Worth reading even if you do not intend to cook today!
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1 of 1 people found the following review helpful By Z. Ross on 8 Sept. 2013
Format: Hardcover Verified Purchase
My husband, the chef has been looking for her books for a while, finally I found them on amazon. He said Elizabeth's writing is factual and witty and thoroughly enjoyed the read. The books are vital knowledge for anyone who wishes to cook.
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