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Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding" in print.
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 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.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Heston Marc Blumenthal is an English 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 the universities of Reading, Bristol and London and made an honorary Fellow of the Royal Society of Chemistry.
Karen A. Page along with her husband Andrew Dornenburg, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), The Food Lover's Guide to Wine (2011), and The Vegetarian Flavor Bible (2014).
Dame Mary Rosa Alleyne Hunnings is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread — namely cornmeal, milk, butter, and eggs — the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon.
Summer pudding or summer fruit pudding is an English dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its current name in 1904, but identical recipes for 'hydropathic pudding' and 'Malvern pudding' from as far back as 1868 have been found.
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.
American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.
Irena Chalmers-Taylor was an author and food commentator/essayist, teacher and culinary mentor. Named "the culinary oracle of 100 cookbooks" by noted American restaurant critic and journalist, Gael Greene, Chalmers was recognized as the pioneer of the single subject cookbook. Her life story revealed an unlikely journey to becoming a James Beard Foundation "Who's Who" of Food and Beverage in America 1988 Award Recipient.
Ravinder Bhogal is a food writer, restaurateur, British chef, journalist and stylist. She opened her first restaurant Jikoni in Marylebone, London in September 2016.
Catherine Fulvio is an Irish TV chef, food writer, author, and proprietor of Ballyknockan House and Cookery School.
Peter Reinhart is an American baker, educator and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the "Book of the Year" in 2002 for The Bread Baker's Apprentice.
Darra Goldstein is an American author and food scholar who is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.
Mark Flanagan is a British chef, known to be the personal chef of Charles III and head chef of the Royal Household.
Liam Charles is a British baker, television presenter and contestant from Series 8 of The Great British Bake Off. He is currently a presenter on Bake Off: The Professionals and a judge on Junior Bake Off.
Chef Nak is a Cambodian celebrity chef, culinary author, and entrepreneur.
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.
Annie Gray is a British food historian specialising in the era from the 1650s to 1950s.
References
- ↑ "The Jubilee Pudding: 70 Years in the Baking (2022)". IMDb. Retrieved 2022-11-17.
- ↑ Ysewijn, Regula (2017-06-02). "'No other nation goes weak at the knees at the thought of a sticky toffee pud' | Comment". the Guardian. Retrieved 2022-11-17.
- ↑ Saunders, Louisa (2022-01-12). "How an entry to the Platinum Pudding Competition could win you a place in royal history". inews.co.uk. Retrieved 2022-11-17.
- ↑ Scougall, Murray. "How a small slice of heaven in the Highlands inspired Belgium's star baker to start stirring it up". The Sunday Post. Retrieved 2022-11-17.
- ↑ Scougall, Murray. "From Downton kitchens to an audience with Dame Mary: Regula Ysewijn's rise and rise". The Sunday Post. Retrieved 2022-11-17.
- ↑ "The Best Cookbooks of 2020". The New Yorker. 2020-12-15. Retrieved 2022-11-17.
- ↑ team, delicious (2022-05-13). "Five minutes with Regula Ysewijn". delicious. magazine. Retrieved 2022-11-30.
- ↑ "Platinum Jubilee Pudding". The British Library. Retrieved 2022-11-30.
- ↑ "The Best British Cookbooks of the 2000s | Great British Food Awards". Great British Food. Retrieved 2022-11-17.
- ↑ "The André Simon Awards longlist is in, add these food books to your culinary collection". The Independent. 2020-12-16. Retrieved 2022-11-17.
