A book tracing the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.
Sprache
Verlagsort
Illustrationen
20 black and white illustrations
Maße
Höhe: 183 mm
Breite: 137 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-1-903018-57-6 (9781903018576)
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Schweitzer Klassifikation
David Burnett was formerly with firms such as Gollancz and Heinemann and is now a publisher in his own right, mainly of food books (including Bill Fowler's Countryman's Cooking). He lives in Ludlow. Helen Saberi is author of Afghan Food & Cookery and co-author of Trifle (both Prospect Books) and was principal assistant to Alan Davidson while he wrote the Oxford Companion to Food.
