Agricultural Produce - Meat & Dairy, Animal Husbandry, Dairy - Cooking
Log in to track your reading progress.
Overview
Over the centuries, Britains dairymaids have played a vital role in producing the ingredients for the dining tablecheese, butter, cream, and eggs. The authors look at the work traditionally undertaken by the dairymaid, then offer mouthwatering recipes for dairy-inspired dishesWelsh Buttermilk Griddle Pancakes, Chilled Cucumber Mousse, Smoked Trout with Horseradish Cream Sauce, Devon Chicken and Parsley Pie, and Bread and Butter Pudding, to name but a few. In the second part of the book, the authors move to the ice house, explaining in simple terms how to make ices without resorting to complex machinery. Summon up ice creams flavored with saffron, cinnamon, or Seville oranges; try herb sorbets to freshen the palateor for a wonderfully decadent finish, liqueur parfaits. A delightful collection of recipes, well-seasoned with fascinating historical lore.Book Details
Published
March 1, 1999
Publisher
National Trust, Aylesbury
Pages
144
Format
Hardcover
ISBN
9780707802435