| Type | Fish soup |
|---|---|
| Place of origin | Sweden |
| Main ingredients | Water, barley meal, red herring |
 | Wikibooks Cookbook has a recipe/module on |
Herring soup is a fish soup consisting of a thick mix of water, barley-meal and red herring. [1]
| Type | Fish soup |
|---|---|
| Place of origin | Sweden |
| Main ingredients | Water, barley meal, red herring |
| Wikibooks Cookbook has a recipe/module on |
Herring soup is a fish soup consisting of a thick mix of water, barley-meal and red herring. [1]
| True herrings |   | |
|---|---|---|
| Other herrings | ||
| Misc herrings | ||
| Herring boats | ||
| As food | ||
| Related topics | ||
 | This Swedish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |
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.
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
Schmaltz is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer.
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.
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. Anglo-Indian cuisine was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney.
Rumford's Soup was an early effort in scientific nutrition. It was invented by Count Rumford circa 1800 and consumed in Munich and greater Bavaria, where he was employed as an advisor to the Duke. It was used as a ration for the poor, for Bavarian workhouses and military workhouses, and prisoners. Count Rumford has been credited in many instances for "establishing the first real soup kitchen."
The Oxford Symposium on Food & Cookery is an annual weekend conference at which academics, food writers, cooks, and others with an interest in food and culture meet to discuss current issues in food studies and food history.
A delicacy is usually a rare or expensive food item that is considered highly desirable, sophisticated or peculiarly distinctive, within a given culture. Irrespective of local preferences, such a label is typically pervasive throughout a region. Often this is because of unusual flavors or characteristics or because it is rare or expensive compared to standard staple foods.
Suaasat is a traditional Greenlandic soup. It is traditionally made from seal meat, but can also be made from whale, caribou, or seabirds.
Richard Hosking, a graduate of the University of Cambridge and emeritus professor of Sociology and English at Hiroshima Shudo University, has lived in London since 1998 and is a writer on Japanese food. His best known work is A Dictionary of Japanese Food: ingredients and culture (1996). He is a regular participant at the Oxford Symposium on Food and Cookery and has edited five annual volumes of its proceedings.
In dining, a course is a specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with French fries would be considered a single course, and most likely the entire meal. Likewise, an extended banquet might include many courses, such as a course where a soup is served by itself, a course where cordon bleu is served at the same time as its garnish and perhaps a side dish, and later a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place.
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo is a traditional garlic soup made with bread, egg poached in chicken broth and laced with garlic and sherry.
Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ayran.
A barbecue restaurant is a restaurant that specializes in barbecue-style cuisine and dishes. Barbecue restaurants may open relatively early compared to other restaurants, in part to optimize sales while barbecued foods being slow-cooked by the process of smoking are being tended to by restaurant personnel on premises. In some instances, this can enable the sales of barbecued meats that began being smoked the night before the next business day. Per these logistics, a significant portion of their sales may occur during lunchtime. Additionally, high lunch turnover at barbecue restaurants may occur per the foods being cooked and sold in large batches. Popular food items may sell out earlier compared to others, which may encourage customers to arrive earlier. In January 2015, the U.S. National Restaurant Association forecast "barbecue, Italian food and fried chicken" to be "top perennial menu favorites in 2015".
Modern Cookery for Private Families is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running through 13 editions by 1853, though its sales were later overtaken by Mrs Beeton. On the strength of the book, Delia Smith called Acton "the best writer of recipes in the English language", while Elizabeth David wondered why "this peerless writer" had been eclipsed by such inferior and inexperienced imitators.
Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
Sheep's trotters, also referred to as lamb's trotters, are the feet of sheep. They may be cooked by being boiled, broiled or fried, and are used in various dishes. Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing. They can be served with sauces such as white sauce and brown sauce. Powsowdie is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotters as an ingredient. Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat. Harqma is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotters. They are also slow-cooked to make paya, which is popular in South Asian cuisine.
Melceü't-Tabbâhîn(ملجأ الطباخين), the first Turkish cookbook was written in 1844 by Mehmed Kâmil, a scholar of forensic sciences.