BOYS COOKING

10.11.2011., četvrtak

FRENCH COUNTRY COOKING ELIZABETH DAVID. COOKING ELIZABE


FRENCH COUNTRY COOKING ELIZABETH DAVID. COOKING UNIVERSITY.



French Country Cooking Elizabeth David





french country cooking elizabeth david






    elizabeth david
  • Elizabeth David CBE (26 December 1913 - 22 May 1992) was a pre-eminent British cookery writer of the mid 20th century.





    french country
  • Large, solid, simple furniture and a primary color scheme of reds, blues, and bright yellows.  Sometimes called French Provincial.





    cooking
  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Food that has been prepared in a particular way

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The process of preparing food by heating it











spiced beef, day 3, fresh application of spice rub




spiced beef, day 3, fresh application of spice rub





One of the many gifts bestowed on me by one of my favorite authors, the late and much-missed Laurie Colwin, was a recipe for spiced beef, which she found in Elizabeth David's wonderful book Spices, Salt and Aromatics in the English Kitchen, and which was reprinted in her last published book, More Home Cooking. I first made it for Christmas Eve dinner in 1995. My grandfather told my mother it was the best beef he had ever eaten, and so it was that I made it for Christmas every year, except for 2003, when my grandfather passed away and we just couldn't bear to have it without him. The next year, it was back, partly because we missed it, but also because we knew that Grandpop would kick our asses if we stopped making spiced beef just because he wasn't here to share it with us.

Spiced beef is cured with a dry rub of salt, sugar, black pepper, allspice and juniper berries for two weeks before cooking; it is then slow-roasted, left to cool, wrapped in wax paper, packed between two planks, weighted down and refrigerated overnight. This enables you to slice it paper-thin the next day, which is the best way to serve it. It is intensely spiced, complex, mouthfilling and moreish. *Now* it feels like Christmas.











Penguin Handbooks 14 046100 0




Penguin Handbooks 14 046100 0





Summer Cooking by Elizabeth David
First published by Museum Press 1955
This revised and enlarged edition published in Penguin Handbooks 1965
Reprinted 1966, 1967, 1969, 1970, 1971
Cover photograph by Anthony Denney









french country cooking elizabeth david







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