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The Epicure's Almanack
''The Epicure's Almanack; or, Calendar of Good Living'', was a guide to eating establishments in London, written by Ralph Rylance and published by Longman in 1815. Given the poor reception of the initial printing, there was no effort to pull together any later edition. The book was republished by the British Library in 2013, with extensive commentary by Janet Ing Freeman. The Book ''The Epicure's Almanack'' describes some 650 eating establishments in London and its then-surroundings as of 1815. Longman, its publisher, spent nearly £177 to print 750 copies of the first edition, and advertised heavily, but in the end fewer than 300 copies were sold; the remainder were pulped. It was advertised as being modelled on the ''Almanach des Gourmands'', published in Paris between 1803 and 1812, but the claim seems untrue. In fact, it was pulled together from the notes of Rylance and collaborators as they visited a number of London establishments. Very few of these eateries have continued t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Longman
Longman, also known as Pearson Longman, is a publisher, publishing company founded in 1724 in London, England, which is owned by Pearson PLC. Since 1968, Longman has been used primarily as an imprint by Pearson's Schools business. The Longman brand is also used for the Longman Schools in China and the ''Longman Dictionary of Contemporary English, Longman Dictionary''. History Beginnings The Longman company was founded by Thomas Longman (1699–1755), Thomas Longman (1699 – 18 June 1755), the son of Ezekiel Longman (died 1708), a gentleman of Bristol. Thomas was apprenticed in 1716 to John Osborn, a London bookseller, and at the expiration of his apprenticeship married Osborn's daughter. In August 1724, he purchased the stock and household goods of William Taylor (bookseller), William Taylor, the first publisher of ''Robinson Crusoe'', for 9s 6d. Taylor's two shops in Paternoster Row, London, were known respectively as the ''Black Swan (St. Paul's Churchyard), Bl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvia Officinalis
''Salvia officinalis'', the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars. Description Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to long by wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentil
The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually with two seeds in each. Lentil seeds are used around the world for culinary purposes. In cuisines of the Indian subcontinent, where lentils are a staple food, staple, split lentils (often with their hulls removed) known as ''dal'' are often cooked into a thick curry that is usually eaten with rice or roti. Lentils are commonly used in stews and soups. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 17th century by the botanist Joseph Pitton de Tournefort, Tournefort. The word "lens" for the lentil is of classical Roman or Latin origin, possibly from a prominent Roman family named Lentulus, just as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditionally soaked and boiled, and used in many traditional dishes throughout the world. They can be cooked in many different ways, however, including frying and baking. The unripe seedpods of some varieties are also eaten whole as green beans or '' edamame'' (immature soybean), but many fully ripened beans contain toxins like phytohemagglutinin and require cooking. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus '' Phaseolus'' was known in Europe. With the Columbian exchange of domestic plants between Europe and the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Powder
Curry powder is a spice mix for curry originating from the Indian subcontinent, adapted from but not to be confused with the native spice mix of garam masala. History As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as ''garam masala'' ('warm spices'). Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce, it was first sold by Indian merchants to British traders. Curry powder was used as an ingredient in 18th-century British recipe books, and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's persisting to the present. In Australia, a common curry spice is Keen’s curry powder. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th-century US and Australian cookbooks, and advertisements. British traders introduced the powder to Meiji Japan, in the mid-19th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', and ''Leucangium''. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food.English translation Edible truffles are used in Italian cuisine, Italian, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morchella
''Morchella'', the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales ( division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine, but can be toxic if consumed raw or undercooked. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance. Typified by '' Morchella esculenta'' in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (), known in Italian as ''maccheroni'', is a pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as "elbow macaroni". Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The common curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word ''macaroni'' is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' () or to long pasta dishes, as in '' maccheroni alla chitarra'', which is prepared with long pasta such as spaghetti. In the United States, federal regulations define three different shapes of dried pasta (macaroni, spaghetti, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stilton Cheese
Stilton is an English cheese, produced in two varieties: blue, which has ''Penicillium roqueforti'' added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties. History Frances Pawlett (or Paulet), a cheesemaker of Wymondham, Leicestershire, has traditionally been credited with setting up the modern Stilton cheese shape and style in the 1720s, but others have also been named. Early 19th-century research published by William Marshall provides logic and oral history to indicate a continuum between the locally produced cheese of Stilton, and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schabziger
Schabziger () or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of skimmed cow milk and a special kind of herb, blue fenugreek ('' Trigonella caerulea''), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ''Ziger'' and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months. The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of with a height of . It contains less than 3% fat. Schabziger is usually eaten grated, or mixed with butter to make an herb spread ("Ankeziger", "Zigerbutter") that is put on bread or sandwiches. It can also be used in fondue (''Zigerfondue''), or grated and eaten with noodles (''Zigerhörnli'') or rösti. A cone of Schabz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; , ) is a hard Swiss cheeses and dairy products, Swiss cheese that originated in the cantons of Canton of Fribourg, Fribourg, Vaud, Canton of Neuchâtel, Neuchâtel, Canton of Jura, Jura, and Canton of Bern, Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the (AOC), which became the (AOP) as of 2013. Gruyère is classified as a Swiss-type cheeses, Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental cheese, Emmental, with which it is often confused, modern Gruyère has few if any Eyes (cheese), eyes, although in the 19th century, this was not always the case. The small cracks that can develop in Gruyère cheese are often ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patna Rice
Patna rice, a variety of the species ''Oryza sativa'', and one of the varieties of long-grain white rice, is extensively cultivated in the Indo-Gangetic plains, in and around Patna, capital of Bihar state, India. Patna rice is known for its elongated kernel with grain length greater than 6 mm, and has been used as staple food by the local people for thousands of years. Sometimes, Patna rice is also called ''Parimal'' rice locally. This mildly flavoured rice comes from the Bihar region of the Ganges plains. It has a robust, long and narrow, opaque grain that keeps its shape well for curries. Basmati rice is closely related to the Patna rice but has a stronger aroma. The Mughal chronicler Abul Fazal who collected the various types of rice grown in the Gangetic belt has described the rice cultivated in Patna in glowing terms. William Fullarton of Skeldon UK made his fortune by dealing in Patna rice. He chose Patna as the name of the coal-miners' hamlet he built in East Ayrshir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
