Arabella Boxer approaches cooking as a simple and pleasurable experience. Her books emphasize the joy of food preparation, demonstrating how cooking can be easily integrated into daily life. She explores the magic of seasonal ingredients, inspiring readers to discover new tastes and techniques.
This meticulously researched and beautifully organised book constitutes a gastronomic grand tour of the region where spices, olives, tomatoes, yogurt, salads, fruit and the clever use of fish and meat combine so satisfyingly and memorably. Within these pages Boxer conjures up the rich and colourful world of Mediterranean food.
The author, Arabella Boxer, demonstrates how whole and freshly grown spices can transform an everyday dish into a culinary delight. Every recipe remains impressive whilst at the same time using easily obtainable ingredients.
Describes delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed. This title contains 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days.
A comprehensive introduction to the history and application of the herbs and spices that can be used to enhance food includes storage advice, cultivation tips, and one hundred recipes organized according to the primary herb or spice used.
A Comprehensive and Fully Illustrated A-Z Reference Guide to All the Major Herbs, Spices and Flavourings - More Than 200 Delicious Recipes
The complete guide to herbs for health and cookery, with Everything from planning an herb garden to making potpourri. More than 200 color illustrations.
"The recipes are divided into five chronological sections, each section being preceded by an introduction which gives an account of the fashions and changes in the food and drink of the period. Many of the dishes are simple to make; others have been included for the imaginative cook who will not baulk at the thought of re-creating a dish from Henry IV's coronation feast or the Prince Regent's table at Brighton".