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Beef Olive
Beef olives are an English meat dish consisting of slices of beef rolled and tied round a stuffing and braised in stock. Veal is sometimes used instead of beef, but the latter has been more common since the 18th century. Similar dishes are familiar in cuisines of other countries including France, Italy, Germany, Poland and the Czech Republic. History and etymology The word "olives" in the name of the dish is a corruption of "aloes" or "allowes", from the Old French ''alou'', meaning lark.Ayto, p. 26 It was held that the small stuffed beef (or veal) rolls resembled little birds, particularly those whose heads had been cut off in being prepared for the table. In ''The Oxford Companion to Food'', Alan Davidson observes that although the standard French term for similar beef rolls is ''paupiettes'' they have an alternative name – ("larks without heads"). Likewise, an alternative English name is "veal birds".Davidson, p. 69 In English usage the term beef (or veal) olives dates ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lark
Larks are passerine birds of the family Alaudidae. Larks have a cosmopolitan distribution with the largest number of species occurring in Africa. Only a single species, the horned lark, occurs in North America, and only Horsfield's bush lark occurs in Australia. Habitats vary widely, but many species live in dry regions. When the word "lark" is used without specification, it often refers to the Eurasian skylark ''(Alauda arvensis)''. Taxonomy and systematics The family Alaudidae was introduced in 1825 by the Irish zoologist Nicholas Aylward Vigors as a subfamily Alaudina of the finch family Fringillidae. Larks are a well-defined family, partly because of the shape of their . They have multiple scutes on the hind side of their tarsi, rather than the single plate found in most songbirds. They also lack a pessulus, the bony central structure in the syrinx of songbirds. They were long placed at or near the beginning of the songbirds or oscines (now often called Passeri), just afte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mary Berry
Dame Mary Rosa Alleyne Hunnings (; born 24 March 1935), known professionally as Mary Berry, is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs. She has published more than 75 cookery books, including her best-selling ''Baking Bible'' in 2009. Her first book was ''The Hamlyn All Colour Cookbook'' in 1970. She hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to ''Woman's Hour'' and ''Saturday Kitchen''. She was a judge on the BBC One (originally BBC Two) television programme ''The Great British Bake Off'' from its launch in 2010 until 2016, when it relocated to Channel 4. Early life Berry was born on 24 March 1935, the second of three children, to Margaret (‘Marjorie’, ''née'' Wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katie Stewart
Katharine Elizabeth Allen Stewart (23 July 1934 – 13 January 2013) was a British cookery writer whose columns in ''The Times'' made her a household name in the 1960s and 1970s. After training at the Westminster Hotel School, she worked as nanny for a rich family in Paris, where she gained a diploma from the Cordon Bleu school, and then spent two years working in the test kitchens of the Nestlé company in White Plains, New York. There she learned how to record recipes accurately and how to prepare food to be photographed. On return to England in 1959 she joined the magazine company Fleetway Publications as a junior cookery writer, and in 1966 became cookery editor on the ''Woman's Journal'', a post she held for 32 years. In 1966 she also began to contribute to ''The Times'', where until 1978 she had a column every Saturday and a whole page of recipes once a month. In 1972 she published ''The Times Cookery Book'', a classic of which her obituary in ''The Telegraph'' said: "Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gary Rhodes
Gary Rhodes (22 April 1960 – 26 November 2019) was an English restaurateur and television chef, known for his love of English cuisine and ingredients and for his distinctive spiked hair style. He fronted shows such as ''MasterChef'', ''MasterChef USA'', ''Hell's Kitchen'', and his own series, ''Rhodes Around Britain''. As well as owning several restaurants, Rhodes also had his own line of cookware and bread mixes. Rhodes went on to feature in the ITV1 programme '' Saturday Cooks'', as well as the UKTV Food show ''Local Food Hero'' before his sudden death at age 59. Early years Rhodes was born in Camberwell, South London, in 1960, to Gordon and Jean (''née'' Ferris) Rhodes. He moved with his family to Gillingham, Kent, where he went to The Howard School in Rainham. He then attended catering college in Thanet where he met his wife Jennie. Career Rhodes' first job was at the Amsterdam Hilton Hotel. He was hit by a transit van in Amsterdam leaving him with serious injuries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Richard Olney (food Writer)
Richard Olney (April 12, 1927 – August 3, 1999) was an American painter, cook, food writer, editor, and memoirist, best known for his books of French country cooking. Biography Olney was born in Marathon, Iowa. He lived in a house above the village of Solliès-Toucas in Provence, France, for most of his adult life, where he wrote many classic and influential cookbooks of French country cooking. He had first moved to France in 1951, to Paris, where he was close friends with (and painted many of) the American and English bohemian expatriate set, including James Baldwin, filmmaker Kenneth Anger, painter John Craxton, poet John Ashbery, and composer Ned Rorem. His deep knowledge of traditional classic French food and wine got him a job writing a column entitled ''Un Américain (gourmand) à Paris'' for the journal ''Cuisine et Vins de France'' beginning in 1962. After ''The French Menu Cookbook'' was published in English in 1970, his then-revolutionary approach of seasonal menu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prue Leith
Dame Prudence Margaret Leith, (born 18 February 1940) is a South African restaurateur, chef, caterer, Television presenter, television presenter/broadcaster, journalist, cookery writer and novelist. She is Chancellor (education), Chancellor of Queen Margaret University, Edinburgh. She was a judge on BBC Two's ''Great British Menu'' for eleven years, before joining ''The Great British Bake Off'' in March 2017, replacing Mary Berry, when the television programme moved to Channel 4. Early life Leith was born in Cape Town, South Africa. Her father, Sam Leith, worked for African Explosives, a subsidiary of Imperial Chemical Industries, ICI, producing dynamite for use in mines, and ultimately served as a director. Her mother, Margaret 'Peggy' Inglis, was an actress. From the age of 5 until she was 17, Leith attended St Mary's School, Waverley, an English independent private boarding school for girls in Johannesburg run by Anglican nuns. She left with a first class matriculation and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Keith Floyd
Keith Floyd (28 December 1943 – 14 September 2009) was a British celebrity Chef, cook, restaurateur, television personality and Gastronomy, "gastronaut" who hosted cooking shows for the BBC and published many books combining cookery and travel. On television, his eccentric style of presentation – usually drinking wine as he cooked and talking to his crew – endeared him to millions of viewers worldwide. Early life Floyd was born in Sulhamstead,Paul Levy, "Floyd, Keith (1943–2009)", ''Oxford Dictionary of National Biography'', Oxford University Press, Jan 201available online Retrieved 5 September 2020. near Reading, Berkshire, Reading, Berkshire, on 28 December 1943 to working-class parents Sydney and Winnifred Floyd. He was brought up in a council house in the small town of Wiveliscombe in Somerset. His family made financial sacrifices to enable him to be educated privately at Wellington School, Somerset, Wellington School, Somerset. Floyd became a cub reporter on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Victor Ceserani
Victor Joseph (''né'' Vittorio Giuseppe) Ceserani (23 October 1919 – 18 February 2017) was a British cook, teacher and writer. Born in London to an Italian father and Belgian mother, he followed his father into the catering industry and became a successful chef. In 1950 he decided that he wished to pass on his cooking skills to a new generation and retrained as a college lecturer. Together with his colleague Ronald Kinton he published a cookery book, ''Practical Cookery'' in 1962, written specifically for apprentice chefs and trainees at cookery colleges. It was continually revised over the next four decades; Kinton, shortly followed by Ceserani, handed over to younger writers for subsequent editions in the early 21st century. Ceserani retired from his catering college post in 1980, but remained active in retirement for many years, as a consultant and as a judge for, among others, the Roux Scholarship. Life and career Early years Ceserani was born in Raphael Street, Knightsbridge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Carrier (chef)
Robert Carrier McMahon, OBE (November 10, 1923 – June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death. Biography Robert Carrier McMahon was born in Tarrytown, New York, the third son of a wealthy property lawyer father of Irish descent; his mother was the Franco-German daughter of a millionaire. After his parents went bankrupt in the 1930s Great Depression, they maintained their lifestyle by firing their servants and preparing their own elaborate dinner parties. Educated in New York City, Robert took part-time art courses and trained to become an actor. He had a part in the Broadway revue ''New Faces,'' before touring Europe with a rep company, singing the juvenile lead in American musicals. After returning to America, Robert often stayed at weekends with his beloved French grandmother in upstate New York. She taught him to c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mrs Beeton
Isabella Mary Beeton ( Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work ''Mrs Beeton's Book of Household Management''. She was born in London and, after schooling in Islington, north London, and Heidelberg, Germany, she married Samuel Orchart Beeton, an ambitious publisher and magazine editor. In 1857, less than a year after the wedding, Beeton began writing for one of her husband's publications, ''The Englishwoman's Domestic Magazine''. She translated French fiction and wrote the cookery column, though all the recipes were plagiarised from other works or sent in by the magazine's readers. In 1859 the Beetons launched a series of 48-page monthly supplements to ''The Englishwoman's Domestic Magazine''; the 24 instalments were published in one volume as ''Mrs Beeton's Book of Household Management'' in October 1861, which sold 60,000 copies in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's ''Petits Propos Culinair ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth David
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced. In 1946 David returned to England, where food rationing imposed during the Second World War remained in force. Dismayed by the contrast betwee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
