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John Nott (cook)
''The Cooks and Confectioners Dictionary: or, the Accomplish'd Housewives Companion'' was a cookery book written by John Nott and first published in London in 1723. Context Nott had been the chief cook for a string of aristocrats, named on the title page of his book as the Dukes of Somerset, Ormond, and Bolton, and the Lords Lansdown and Ashburnham. Book Contents The book describes how to make savoury dishes including "Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages". Pastries include biscuits, cakes, custards, puddings, pies and tarts. Confectionery includes candying and conserving flowers, fruits, and roots, as well as jellies, marmalades and decorative "sugar-works". Drinks include the making of beer, cider, mead, perry and English wines, as well as cordials. The book ends with a list of suggested bills of fare for every month of the year. The book is prefaced with a four-page Introduction "To All Good Housewives", beginning "Worthy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eliza Smith
Eliza Smith (died 1732?) was one of the most popular female 18th-century cookery book writers. Unlike other popular woman cookbook authors whose books overlapped with hers, such as Hannah Glasse, nothing seems to be known about her personal life beyond the fact that she was one of the first popular female cookbook authors. Her one book, ''The Compleat Housewife ''The Compleat Housewife; or, Accomplish'd Gentlewoman's Companion'' is a cookery book written by Eliza Smith and first published in London in 1727. It became extremely popular, running through 18 editions in fifty years. It was the first co ..., or, Accomplished Gentlewoman's Companion'' (London: J. Pemberton, 1727), went through 18 editions in Britain and in 1742 Smith became the first cookbook author published in colonial America. Prior to her death, the name published in her book was E___ S____. After her death it was published as E. Smith. She was a housekeeper for thirty years: "for the Space of Thirty Years an ... [...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] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1723 Books
Seventeen or 17 may refer to: *17 (number), the natural number following 16 and preceding 18 * one of the years 17 BC, AD 17, 1917, 2017 Literature Magazines * ''Seventeen'' (American magazine), an American magazine * ''Seventeen'' (Japanese magazine), a Japanese magazine Novels * ''Seventeen'' (Tarkington novel), a 1916 novel by Booth Tarkington *''Seventeen'' (''Sebuntiin''), a 1961 novel by Kenzaburō Ōe * ''Seventeen'' (Serafin novel), a 2004 novel by Shan Serafin Stage and screen Film * ''Seventeen'' (1916 film), an American silent comedy film *''Number Seventeen'', a 1932 film directed by Alfred Hitchcock * ''Seventeen'' (1940 film), an American comedy film *''Eric Soya's '17''' (Danish: ''Sytten''), a 1965 Danish comedy film * ''Seventeen'' (1985 film), a documentary film * ''17 Again'' (film), a 2009 film whose working title was ''17'' * ''Seventeen'' (2019 film), a Spanish drama film Television * ''Seventeen'' (TV drama), a 1994 UK dramatic short starring Christie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert May (chef)
Robert May (1588 – in or after 1664) was an English professional chef who trained in France and worked in England. He is best known for writing and publishing the 1660 cookbook ''The Accomplisht Cook''. It was the first major book of English recipes, and contains instructions for many soups and broths, as well as recipes for both sweet and savoury pies. Background May was born in Wing, Buckinghamshire to Edwarde and Joan Mayes in 1588, however he was not baptised until 2 April 1592. His father worked at Ascott Park as the chief cook to the Dormer family. At age ten, May was sent to Paris by Lady Dormer—where he trained for five years to become a chef. Following his training, he served his apprenticeship in London, working for Arthur Hollinsworth (cook to the Grocer's Hall and Star Chamber). After his apprenticeship, May returned to Wing and became one of the five cooks reporting to his father at Ascott Park. In the mid-1630s Sir Anthony Browne employed May to be the chef at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook ''Cuisinier royal et bourgeois''. The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that ''crema catalana'', whose origins date to the 14th century, may have inspired chefs throughout Europe. Some authors mention Bartolomeo Stefani's ''Latte alla Spagnuola'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Guardian
''The Guardian'' is a British daily newspaper. It was founded in 1821 as ''The Manchester Guardian'', and changed its name in 1959. Along with its sister papers ''The Observer'' and ''The Guardian Weekly'', ''The Guardian'' is part of the Guardian Media Group, owned by the Scott Trust. The trust was created in 1936 to "secure the financial and editorial independence of ''The Guardian'' in perpetuity and to safeguard the journalistic freedom and liberal values of ''The Guardian'' free from commercial or political interference". The trust was converted into a limited company in 2008, with a constitution written so as to maintain for ''The Guardian'' the same protections as were built into the structure of the Scott Trust by its creators. Profits are reinvested in journalism rather than distributed to owners or shareholders. It is considered a newspaper of record in the UK. The editor-in-chief Katharine Viner succeeded Alan Rusbridger in 2015. Since 2018, the paper's main news ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heston Blumenthal
Heston Marc Blumenthal (; born 27 May 1966) is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry. Blumenthal's public profile has been increased by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. He is the proprietor of the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant which is widely regarded as one of the best in the world. Blumenthal also owns Dinner, a two-Michel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmagundy
Salmagundi (or salmagundy or sallid magundi) is a cold dish or salad made from different ingredients which may include meat, seafood, eggs, cooked vegetables, raw vegetables, fruits or pickles. In English culture, the term does not refer to a single recipe but describes the grand presentation of a large plated salad of many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed. The ingredients are then drizzled with a dressing. The dish includes a wide range of flavours and colours and textures on a single plate. Often recipes allow the cook to add various ingredients which may be available at hand, producing many variations of the dish. Flowers from broom and sweet violet were often used. Etymology There is debate over the sense and origin of the word. The word ''salmagundi'' may be derived from the obscure 16th century French word ''salmigondis'' which means disparate assembly of things, ideas or people, forming an incoherent whole. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comb (anatomy)
A comb is a fleshy growth or crest on the top of the head of some gallinaceous birds, such as domestic chickens. The alternative name cockscomb (with several spelling variations) reflects the fact that combs are generally larger on cock birds than on hens. The comb is one of several fleshy protuberances on the heads of chickens, the others being the wattles and earlobes, which collectively are called caruncles. In turkeys, the caruncles are the fleshy nodules on the head and throat. Chicken combs are most commonly red, but may also be black or dark purple in breeds such as the Silkie or the Sebright. In other species the color may vary from light grey to deep blue or red. The comb may be a reliable indicator of health or vigor and is used for mate-assessment in some poultry species. Types of chicken comb Comb shape varies considerably depending on the breed or species of bird. Of the many types and shapes seen in chicken cocks the principal ones are: * the single comb, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcus Wareing
Marcus Wareing (born 29 June 1970) is an English celebrity chef who is currently Chef-Owner of the one-Michelin-starred restaurant Marcus (formerly Marcus Wareing at the Berkeley) in Knightsbridge. Since 2014, Wareing has been a judge on '' MasterChef: The Professionals''. Early life Wareing was born in Southport, Merseyside, in 1970. His father was a fruit and potato merchant who had contracts with schools to provide their produce for school dinners. At the age of 11 his first food-industry related job was with his father, packing potatoes and riding alongside deliveries. He was paid 10 p per bag of potatoes packed, all of which went straight into his Post Office saving account. At a young age, Wareing was informed by his father that the business was no longer viable as schools moved on to using pre-prepared frozen food instead of fresh produce. He would later credit his father's long hours with inspiring his own work ethic. At Stanley High School, he found he had a natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Daily Telegraph
''The Daily Telegraph'', known online and elsewhere as ''The Telegraph'', is a national British daily broadsheet newspaper published in London by Telegraph Media Group and distributed across the United Kingdom and internationally. It was founded by Arthur B. Sleigh in 1855 as ''The Daily Telegraph & Courier''. Considered a newspaper of record over ''The Times'' in the UK in the years up to 1997, ''The Telegraph'' generally has a reputation for high-quality journalism, and has been described as being "one of the world's great titles". The paper's motto, "Was, is, and will be", appears in the editorial pages and has featured in every edition of the newspaper since 19 April 1858. The paper had a circulation of 363,183 in December 2018, descending further until it withdrew from newspaper circulation audits in 2019, having declined almost 80%, from 1.4 million in 1980.United Newspapers PLC and Fleet Holdings PLC', Monopolies and Mergers Commission (1985), pp. 5–16. Its si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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