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Trifle (The English Kitchen) Paperback – 17 Sep 2001

4.0 out of 5 stars 8 customer reviews

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Product details

  • Paperback: 136 pages
  • Publisher: Prospect Books; First Edition edition (17 Sept. 2001)
  • Language: English
  • ISBN-10: 1903018099
  • ISBN-13: 978-1903018095
  • Product Dimensions: 12.7 x 2.5 x 17.8 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 2,471,488 in Books (See Top 100 in Books)
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Product description

Review

'Sparkles with anecdote and generous whippings of erudition', wrote Glen Baxter when nominating it as his book of the year in The Observer --Observer

'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 --This text refers to an out of print or unavailable edition of this title.

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.

Customer Reviews

4.0 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
Lovely book with entrancing recipes and stories. Perfect for historians of food and lovers of trifle. Read it and made a trifle the next day! Can't get enough of it.
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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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Format: Paperback
A truly excellent book. Careful, informative research is matched with delicious, authentic trifles from three centuries. Highly recommended.
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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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