By Elizabeth David
'A most excellent story of human ingenuity within the provider of flavor, sedulously researched and advised with nice flair.' Loyd Grossman Sunday Times
Author of such cookery classics as Italian Food and French Provincial Cooking, Elizabeth David (1913-1992) chanced on that the literature of cookery, in addition to the sensible aspect, used to be of soaking up curiosity, and he or she studied it all through her existence. Spices, Salt and Aromatics within the English Kitchen was once released in 1970, by means of English Bread and Yeast Cookery, for which she gained the Glenfiddich author of the yr award, in 1977. on the time of her demise in 1992 she was once engaged on this both epic research of using ice, the ice-trade and the early days of refrigeration, which used to be released posthumously in 1994 as Harvest of the chilly Months.
'An awe-inspiring feat of detective scholarship, the actually marvellous tale of the way humans got here to ingest lumps of flavoured frozen subject for excitement ... there's a lot, even more - in regards to the making and breaking of reputations, the founding of Parisian caf� tradition, the good and rivalrous confectioners of eighteenth- and nineteenth-century London, approximately Russian ice-cream (surprisingly improved) and Persian sherbets ... sumptuous.' Independent on Sunday
'This survey of using ice in cookery takes us on a desirable trip from 1581, the place in Florence they positioned snow within the wine glasses, to that sleek phenomenon, the expansion of the ice-cream company. A scholarly social background, which makes a becoming finale to the paintings of the best of our writers on meals and its contexts.' Harpers & Queen
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Extra resources for Harvest of the Cold Months: The Social History of Ice and Ices (Faber Finds)
Harvest of the Cold Months: The Social History of Ice and Ices (Faber Finds) by Elizabeth David