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Trifle (The English Kitchen) [Paperback]

Alan Davidson , Helen Saberi
3.8 out of 5 stars  See all reviews (6 customer reviews)

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Book Description

17 Sep 2001 The English Kitchen
The English Kitchen is a series published by Prospect Books to explore and explain the course of English cookery over the last 300 years. Some of the series delves into historic cookery books to find the origins of particular dishes, other titles concentrate on modern favourites and the ways in which they have been interpreted today and in the recent past. Trifle is the first in the series and comes from the pens of Helen Saberi, author of Afghan Food and Cookery and Alan Davidson, author of The Oxford Companion to Food and other classics of the kitchen, particularly relating to fish. Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams. The authors trace their origins to the earliest recipe for trifle of 1596 and its gradual transformation from a mere cooked cream to the many layered custardy extravagance that we know today. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. The authors thereafter range far and wide in search of the perfect trifle, from Zuppa Inglese to American aphrodisiac trifle to a fruit and tapioca trifle from Laos.


Product details

  • Paperback: 125 pages
  • Publisher: Prospect Books; First Edition edition (17 Sep 2001)
  • Language: English
  • ISBN-10: 1903018099
  • ISBN-13: 978-1903018095
  • Product Dimensions: 18.6 x 13.8 x 1.2 cm
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 1,153,757 in Books (See Top 100 in Books)

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Review

"Sparkles with anecdote and generous whippings of erudition," wrote Glen Baxter when nominating it as his book of the year in The Observer. "A fascinating book and a great stocking-filler." Mark Taylor, Bristol Evening News. "A knees-up romp through jelly, custard, whipped cream and nuts, as the authors dig greedily through layers of culinary archaeology." Jill Dupleix, The Times. "The result is a gem." Orlando Murrin, Daily Express. "What a brilliant idea. Another triumph for Prospect Books." Derek Cooper. --This text refers to an alternate Paperback edition.

About the Author

Helen Saberi has written Noshe Djan. Afghan Food and Cookery. She was principal assistant to Alan Davidson on the Oxford Companion to Food and is currently writing a book on Tea for Reaktion Books. 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. --This text refers to an alternate Paperback edition.

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Customer Reviews

3.8 out of 5 stars
3.8 out of 5 stars
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Paperback
This is a charming monograph on that most quintessentially British dessert, trifle, from the erudite culinary publishing house, Prospect Books. The authors start with the first known recipe to appear in print from the Tudor The Good Huswife's Jewell and trace it's development through the ensuing centuries with over ninety authentically written recipes. The trifle's journey is traced to the New Worlds of Canada, Australia,Mexico etc. and includes close cousins such as Whim-wham, Florence White's The Dean's Cream and Meg Dods' Wassail Bowl and Zuppa Inglese and Tira-Mi-Su.There are a number of electic recipes from diverse places such as Eritrea, Iceland and Germany as well as the recipe Helen Saberi developed for an Afghan trifle, reflecting that country's culinary tastes. There are even a couple of recipes of the very odd savoury trifle, surely a contradiction in terms!

The book is more historical interest than cookbook notwithstanding the plethora of recipes as many of these are repetiitve and some downright strange although many of them do promise delectable results and I especially appreciate the Fast-Track Guide on page 6 listing the most practical and exotic specimens for anyone stuck for where to start. The recipes have been tested by the authors and re-written where necessary in the interests of clarity. Personally, the appeal of this book for me is in reading it rather than trying the recipes and there are plenty of snippets of fascinating esoterica.
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3 of 3 people found the following review helpful
5.0 out of 5 stars No Trifling Matter! 1 April 2010
Format:Paperback
A truly excellent book. Careful, informative research is matched with delicious, authentic trifles from three centuries. Highly recommended.
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5.0 out of 5 stars Perfect gift for trifle enthusiasts 2 April 2014
Format:Paperback|Verified Purchase
I bought this as a gift for a friend who always makes trifle to a 'bring and share' type party. Had a brief look through and it was very interesting, giving the origins of this very British dish and recipes for how it has been made over the centuries. My friend was delighted with it.
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