相關商品
商品簡介
作者簡介
商品簡介
Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involving calves feet, veales, fish skins and many other agents. And we have set clear jellies. lusciously rich and creamy jellies, jellies flecked with gold and silver, and jellies embedded with fruit and other delicacies. A jelly is an optical prism that shows off and transforms its contents, and reflects and refracts the light around it.
Peter Brears tells the story of mainly sweet jellies in England, and discusses their changing place in meals over the centuries. He offers collectors a useful survey of jelly moulds their materials, their patterns and their makers and he gives cooks the opportunity to make the recipes that so delighted our ancestors. The text is illustrated by the author's own drawings, fine colour photographs in Peter Wilson, and reproductions from early catalogues of moulds. He takes his account up to the recent past, and gives recipes and instructions all well tried by himself for making creams, shapes, and other moulded desserts. There is, finally a really useful reperloire-cum-glossary of the names of jellies and their cognales in classic Anglo-French cuisine.
Prospect Books' series. The English Kitchen looks at dishes and categories of dishes and their place in the history of cookery in these islands as well as reprinting essential volumes of early culinary literature.
Previous volumes have included Trifle by Helen Saberi and Man Davidson: Soup by Eileen White: Early legelarian Recipes by Anne O?Connell: Rhubarbaria by Mary Prior: The Closet of Sir Kenelin Digby Opened: The Centaur's Kitchen by Patience Gray: and The Book of Marmalade by C. Anne Wilson.
Peter Brears tells the story of mainly sweet jellies in England, and discusses their changing place in meals over the centuries. He offers collectors a useful survey of jelly moulds their materials, their patterns and their makers and he gives cooks the opportunity to make the recipes that so delighted our ancestors. The text is illustrated by the author's own drawings, fine colour photographs in Peter Wilson, and reproductions from early catalogues of moulds. He takes his account up to the recent past, and gives recipes and instructions all well tried by himself for making creams, shapes, and other moulded desserts. There is, finally a really useful reperloire-cum-glossary of the names of jellies and their cognales in classic Anglo-French cuisine.
Prospect Books' series. The English Kitchen looks at dishes and categories of dishes and their place in the history of cookery in these islands as well as reprinting essential volumes of early culinary literature.
Previous volumes have included Trifle by Helen Saberi and Man Davidson: Soup by Eileen White: Early legelarian Recipes by Anne O?Connell: Rhubarbaria by Mary Prior: The Closet of Sir Kenelin Digby Opened: The Centaur's Kitchen by Patience Gray: and The Book of Marmalade by C. Anne Wilson.
作者簡介
Peter Brears is one of Britain’s foremost reconstructionist cooks and an adviser on historical food and its presentation. He was formerly Director of Leeds City Museums, having before that been in charge of the York Museum. His Cooking and Dining in Medieval England (Prospect) won the Andre Simon Award for Food Book of the Year for 2009.
您曾經瀏覽過的商品
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。