The British table :: a new look at the traditional cooking of England, Scotland, and Wales /
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastr...
Gespeichert in:
| 1. Verfasser: | |
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| Weitere Verfasser: | , |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY :
Abrams,
2016.
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus--delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. |
| Beschreibung: | 1 online resource : illustrations |
| Bibliographie: | Includes bibliographical references (pages 318-321) and index. |
| ISBN: | 9781613122112 161312211X |
Internformat
MARC
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| 520 | |a The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus--delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. | ||
| 588 | 0 | |a Online resource; title from EPUB title page (OverDrive, December 7, 2016). | |
| 505 | 0 | |a Title Page; Dedication; Contents; Introduction; A Note on Ingredients and Metric Conversions; CHAPTER 1: BREAKFAST; CHAPTER 2: SOUPS; CHAPTER 3: FISH AND SHELLFISH; CHAPTER 4: POULTRY AND RABBIT; CHAPTER 5: BEEF, PORK, AND LAMB; CHAPTER 6: WILD GAME AND OFFAL; CHAPTER 7: SAVORY PIES AND PUDDINGS; CHAPTER 8: VEGETABLES; CHAPTER 9: DESSERTS AND CONFECTIONS; CHAPTER 10: WHETS AND SAVOURIES; CHAPTER 11: SAUCES, CONDIMENTS, AND PRESERVES; CHAPTER 12: TEATIME; CHAPTER 13: WHISKY, CIDER, BEER, AND WINE; APPENDIX: Stocks, Doughs, and Other Basics; Sources; Acknowledgments; Bibliography. | |
| 504 | |a Includes bibliographical references (pages 318-321) and index. | ||
| 650 | 0 | |a Cooking, British. |0 http://id.loc.gov/authorities/subjects/sh85031794 | |
| 650 | 0 | |a Cooking, English. |0 http://id.loc.gov/authorities/subjects/sh85031815 | |
| 650 | 0 | |a Cooking, Scottish. |0 http://id.loc.gov/authorities/subjects/sh85031899 | |
| 650 | 0 | |a Cooking, Welsh. |0 http://id.loc.gov/authorities/subjects/sh90005387 | |
| 650 | 0 | |a Cooking, British |x History. | |
| 650 | 6 | |a Cuisine britannique. | |
| 650 | 6 | |a Cuisine anglaise. | |
| 650 | 6 | |a Cuisine écossaise. | |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn962854358 |
|---|---|
| _version_ | 1816882369493204993 |
| adam_text | |
| any_adam_object | |
| author | Andrews, Colman |
| author2 | Hirsheimer, Christopher Hamilton, Melissa |
| author2_role | pht pht |
| author2_variant | c h ch m h mh |
| author_GND | http://id.loc.gov/authorities/names/n78034725 http://id.loc.gov/authorities/names/n00020396 http://id.loc.gov/authorities/names/no2010111840 |
| author_facet | Andrews, Colman Hirsheimer, Christopher Hamilton, Melissa |
| author_role | aut |
| author_sort | Andrews, Colman |
| author_variant | c a ca |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX717 |
| callnumber-raw | TX717 |
| callnumber-search | TX717 |
| callnumber-sort | TX 3717 |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| contents | Title Page; Dedication; Contents; Introduction; A Note on Ingredients and Metric Conversions; CHAPTER 1: BREAKFAST; CHAPTER 2: SOUPS; CHAPTER 3: FISH AND SHELLFISH; CHAPTER 4: POULTRY AND RABBIT; CHAPTER 5: BEEF, PORK, AND LAMB; CHAPTER 6: WILD GAME AND OFFAL; CHAPTER 7: SAVORY PIES AND PUDDINGS; CHAPTER 8: VEGETABLES; CHAPTER 9: DESSERTS AND CONFECTIONS; CHAPTER 10: WHETS AND SAVOURIES; CHAPTER 11: SAUCES, CONDIMENTS, AND PRESERVES; CHAPTER 12: TEATIME; CHAPTER 13: WHISKY, CIDER, BEER, AND WINE; APPENDIX: Stocks, Doughs, and Other Basics; Sources; Acknowledgments; Bibliography. |
| ctrlnum | (OCoLC)962854358 |
| dewey-full | 641.5942 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5942 |
| dewey-search | 641.5942 |
| dewey-sort | 3641.5942 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| indexdate | 2024-11-27T13:27:31Z |
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| isbn | 9781613122112 161312211X |
| language | English |
| oclc_num | 962854358 |
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| psigel | ZDB-4-EBA |
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| publisher | Abrams, |
| record_format | marc |
| spelling | Andrews, Colman, author. http://id.loc.gov/authorities/names/n78034725 The British table : a new look at the traditional cooking of England, Scotland, and Wales / Colman Andrews ; photography by Hirsheimer & Hamilton. New York, NY : Abrams, 2016. 1 online resource : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier text file The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus--delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. Online resource; title from EPUB title page (OverDrive, December 7, 2016). Title Page; Dedication; Contents; Introduction; A Note on Ingredients and Metric Conversions; CHAPTER 1: BREAKFAST; CHAPTER 2: SOUPS; CHAPTER 3: FISH AND SHELLFISH; CHAPTER 4: POULTRY AND RABBIT; CHAPTER 5: BEEF, PORK, AND LAMB; CHAPTER 6: WILD GAME AND OFFAL; CHAPTER 7: SAVORY PIES AND PUDDINGS; CHAPTER 8: VEGETABLES; CHAPTER 9: DESSERTS AND CONFECTIONS; CHAPTER 10: WHETS AND SAVOURIES; CHAPTER 11: SAUCES, CONDIMENTS, AND PRESERVES; CHAPTER 12: TEATIME; CHAPTER 13: WHISKY, CIDER, BEER, AND WINE; APPENDIX: Stocks, Doughs, and Other Basics; Sources; Acknowledgments; Bibliography. Includes bibliographical references (pages 318-321) and index. Cooking, British. http://id.loc.gov/authorities/subjects/sh85031794 Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815 Cooking, Scottish. http://id.loc.gov/authorities/subjects/sh85031899 Cooking, Welsh. http://id.loc.gov/authorities/subjects/sh90005387 Cooking, British History. Cuisine britannique. Cuisine anglaise. Cuisine écossaise. Cuisine britannique Histoire. COOKING General. bisacsh Cooking, British fast Cooking, English fast Cooking, Scottish fast Cooking, Welsh fast Cookbook https://id.nlm.nih.gov/mesh/D055823 cookbooks. aat Cookbooks fast History fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf Hirsheimer, Christopher, photographer. http://id.loc.gov/authorities/names/n00020396 Hamilton, Melissa, photographer. http://id.loc.gov/authorities/names/no2010111840 has work: The British table (Text) https://id.oclc.org/worldcat/entity/E39PCGDQtRJwbDMW7vyQ4jV7QC https://id.oclc.org/worldcat/ontology/hasWork Print version: Andrews, Colman. British table. New York, NY : Abrams, 2016 9781419722233 1419722239 (OCoLC)938991301 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1466447 Volltext |
| spellingShingle | Andrews, Colman The British table : a new look at the traditional cooking of England, Scotland, and Wales / Title Page; Dedication; Contents; Introduction; A Note on Ingredients and Metric Conversions; CHAPTER 1: BREAKFAST; CHAPTER 2: SOUPS; CHAPTER 3: FISH AND SHELLFISH; CHAPTER 4: POULTRY AND RABBIT; CHAPTER 5: BEEF, PORK, AND LAMB; CHAPTER 6: WILD GAME AND OFFAL; CHAPTER 7: SAVORY PIES AND PUDDINGS; CHAPTER 8: VEGETABLES; CHAPTER 9: DESSERTS AND CONFECTIONS; CHAPTER 10: WHETS AND SAVOURIES; CHAPTER 11: SAUCES, CONDIMENTS, AND PRESERVES; CHAPTER 12: TEATIME; CHAPTER 13: WHISKY, CIDER, BEER, AND WINE; APPENDIX: Stocks, Doughs, and Other Basics; Sources; Acknowledgments; Bibliography. Cooking, British. http://id.loc.gov/authorities/subjects/sh85031794 Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815 Cooking, Scottish. http://id.loc.gov/authorities/subjects/sh85031899 Cooking, Welsh. http://id.loc.gov/authorities/subjects/sh90005387 Cooking, British History. Cuisine britannique. Cuisine anglaise. Cuisine écossaise. Cuisine britannique Histoire. COOKING General. bisacsh Cooking, British fast Cooking, English fast Cooking, Scottish fast Cooking, Welsh fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85031794 http://id.loc.gov/authorities/subjects/sh85031815 http://id.loc.gov/authorities/subjects/sh85031899 http://id.loc.gov/authorities/subjects/sh90005387 https://id.nlm.nih.gov/mesh/D055823 http://id.loc.gov/authorities/genreForms/gf2011026169 |
| title | The British table : a new look at the traditional cooking of England, Scotland, and Wales / |
| title_auth | The British table : a new look at the traditional cooking of England, Scotland, and Wales / |
| title_exact_search | The British table : a new look at the traditional cooking of England, Scotland, and Wales / |
| title_full | The British table : a new look at the traditional cooking of England, Scotland, and Wales / Colman Andrews ; photography by Hirsheimer & Hamilton. |
| title_fullStr | The British table : a new look at the traditional cooking of England, Scotland, and Wales / Colman Andrews ; photography by Hirsheimer & Hamilton. |
| title_full_unstemmed | The British table : a new look at the traditional cooking of England, Scotland, and Wales / Colman Andrews ; photography by Hirsheimer & Hamilton. |
| title_short | The British table : |
| title_sort | british table a new look at the traditional cooking of england scotland and wales |
| title_sub | a new look at the traditional cooking of England, Scotland, and Wales / |
| topic | Cooking, British. http://id.loc.gov/authorities/subjects/sh85031794 Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815 Cooking, Scottish. http://id.loc.gov/authorities/subjects/sh85031899 Cooking, Welsh. http://id.loc.gov/authorities/subjects/sh90005387 Cooking, British History. Cuisine britannique. Cuisine anglaise. Cuisine écossaise. Cuisine britannique Histoire. COOKING General. bisacsh Cooking, British fast Cooking, English fast Cooking, Scottish fast Cooking, Welsh fast |
| topic_facet | Cooking, British. Cooking, English. Cooking, Scottish. Cooking, Welsh. Cooking, British History. Cuisine britannique. Cuisine anglaise. Cuisine écossaise. Cuisine britannique Histoire. COOKING General. Cooking, British Cooking, English Cooking, Scottish Cooking, Welsh Cookbook cookbooks. Cookbooks History Cookbooks. Livres de cuisine. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1466447 |
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