Food Britannia
Andrew Webb
ສ.ຫ. 2012 · Random House
ປຶ້ມອີບຸກ
560
ໜ້າ
family_home
ມີສິດ
info
reportບໍ່ໄດ້ຢັ້ງຢືນການຈັດອັນດັບ ແລະ ຄຳຕິຊົມ ສຶກສາເພີ່ມເຕີມ
ກ່ຽວກັບປຶ້ມ e-book ນີ້
British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionate loyalty among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Henderson's relish. All are as integral a part of the country's landscape as green fields, rolling hills and rocky coastline.
In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs?
The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.
In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs?
The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.
ກ່ຽວກັບຜູ້ຂຽນ
ANDREW WEBB is a food journalist and photographer who has worked for Channel 4 and the BBC. He has also written for Waitrose Kitchen and Delicious magazines. He lives in London.
ໃຫ້ຄະແນນ e-book ນີ້
ບອກພວກເຮົາວ່າທ່ານຄິດແນວໃດ.
ອ່ານຂໍ້ມູນຂ່າວສານ
ສະມາດໂຟນ ແລະ ແທັບເລັດ
ຕິດຕັ້ງ ແອັບ Google Play Books ສຳລັບ Android ແລະ iPad/iPhone. ມັນຊິ້ງຂໍ້ມູນໂດຍອັດຕະໂນມັດກັບບັນຊີຂອງທ່ານ ແລະ ອະນຸຍາດໃຫ້ທ່ານອ່ານທາງອອນລາຍ ຫຼື ແບບອອບລາຍໄດ້ ບໍ່ວ່າທ່ານຈະຢູ່ໃສ.
ແລັບທັອບ ແລະ ຄອມພິວເຕີ
ທ່ານສາມາດຟັງປຶ້ມສຽງທີ່ຊື້ໃນ Google Play ໂດຍໃຊ້ໂປຣແກຣມທ່ອງເວັບຂອງຄອມພິວເຕີຂອງທ່ານໄດ້.
eReaders ແລະອຸປະກອນອື່ນໆ
ເພື່ອອ່ານໃນອຸປະກອນ e-ink ເຊັ່ນ: Kobo eReader, ທ່ານຈຳເປັນຕ້ອງດາວໂຫຼດໄຟລ໌ ແລະ ໂອນຍ້າຍມັນໄປໃສ່ອຸປະກອນຂອງທ່ານກ່ອນ. ປະຕິບັດຕາມຄຳແນະນຳລະອຽດຂອງ ສູນຊ່ວຍເຫຼືອ ເພື່ອໂອນຍ້າຍໄຟລ໌ໄໃສ່ eReader ທີ່ຮອງຮັບ.
