Related Research Articles
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that ascending order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import 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.
Elizabeth David 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.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
Nigel Slater is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was a food writer for Marie Claire for five years.
Thomas Henry Charles Parker Bowles is a British food writer and food critic. Parker Bowles is the author of seven cookbooks and, in 2010, won the Guild of Food Writers 2010 award for his writings on British food. He is known for his appearances as a judge in numerous television food series and for his reviews of restaurant meals around the UK and overseas for GQ,Esquire, and The Mail on Sunday.
James Martin is a British chef and television presenter, best known for his television work with the BBC and ITV.
Marcella Hazan was an Italian cooking writer whose books were published in English. Her cookbooks are credited with introducing the public in the United States and the United Kingdom to the techniques of traditional Italian cooking. She was considered by chefs and fellow food writers to be the doyenne of Italian cuisine.
Salmagundi is a cold dish or salad made from different ingredients which may include meat, seafood, eggs, cooked and 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.
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and Morocco. It was also found in 18th-century English cuisine.
Beatrice Dorothy "Bee" Wilson is a British food writer and journalist. She writes the "Table Talk" column for The Wall Street Journal, and is also a campaigner for food education through the charity TastEd.
Fuchsia Charlotte Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). According to Julia Moskin in The New York Times, Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone".
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. Alongside Sami Tamimi, he is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
Elizabeth Marshall was a cook who ran a patisserie and cookery school in Newcastle upon Tyne between 1770 and about 1790. She is the author of The Young Ladies' Guide in the Art of Cookery, subtitled being a Collection of useful Receipts, Published for the Convenience of the Ladies committed to her Care, by Eliz. Marshall. Her Art of Cookery was printed by Thomas Saint, printer of wood engravings by Thomas Bewick as well as the printer and publisher of the Newcastle Courant, a forerunner of The Journal and the Evening Chronicle.
Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.
A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and colour back to English cooking, with simple fresh ingredients, from David's experience of Mediterranean cooking while living in France, Italy and Greece. The book was illustrated by John Minton, and the chapters were introduced with quotations from famous writers.
Sri Owen is an Indonesian cooking teacher and food writer, based in London for most of her life. She is the author of the first English-language recipe book dedicated to the food of Indonesia, and is recognised as a leading authority on Indonesian cuisine.
The Platinum Pudding is a British pudding consisting of a lemon and amaretti trifle. It was created by Jemma Melvin in 2022 for a competition celebrating the Platinum Jubilee of Queen Elizabeth II.
References
- ↑ HHB Literary Agency. "Diana Henry".
- 1 2 3 Henry, Diana. "Diana Henry's Life in Food". Telegraph. Retrieved 5 July 2016.
- 1 2 3 4 5 6 "Diana Henry: A Life Through Food". BBC Iplayer. Retrieved 5 July 2016.
- 1 2 Choclette. "Crazy Water Pickled Lemons - A Review". Tin and Thyme. Retrieved 5 July 2016.
- ↑ Henry, Diana (2012). Crazy Water Pickled Lemons. ISBN 978-1845336547.
- ↑ Fortnum and Mason. "Fortnum and Mason food and drink awards".
- ↑ "The Guild of Food Writers - Guild of Food Writers Awards 2015". Archived from the original on 15 November 2017. Retrieved 25 November 2017.
- ↑ "Food and Cooking Archive Diana Henry". BBC Radio 4. Retrieved 6 July 2016.
- ↑ Clark, Melissa. "In Inventive Cooking, British Show the Way". The New York Times. Retrieved 5 July 2016.
- ↑ Galarza, Daniela. "The Full List of 2016 James Beard Foundation Book, Broadcast and Journalism Winners". Eater. Retrieved 5 July 2016.
- ↑ "Awards Past Recipients". The Guild of Food Writers. Archived from the original on 13 April 2014. Retrieved 6 July 2016.
- ↑ "Fortnum & Mason Food and Drink Awards 2019 Winners - Fortnum & Mason". www.fortnumandmason.com. Retrieved 20 May 2019.
