The book provides what has been called an idiosyncratic and a combative take on the history of English cooking. The book is unusual as a history in not citing its sources, serving more as an oral social history from Hartley's own experiences as she travelled England as a journalist for the Daily Sketch, interviewing "the last generation to have had countryside lives sharing something in common with the Tudors." The book strikes some readers as principally a history, but it consists mainly of recipes. Some of these such as stargazey pie are old-fashioned, but all are practical recipes that can be cooked.
The orange is a hybrid between pomelo (Citrus maxima) and mandarin (Citrus reticulata). The chloroplast genome, and therefore the maternal line, is that of pomelo. The sweet orange has had its full genome sequenced. Read more...
Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.
There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process. In contemporary times, kimchi refrigerators are more commonly used to store kimchi. Read more...
Cabbage weights generally range from 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was 62.71 kilograms (138.25 lb). Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. Read more...
Alain Ducasse, originally from Castel-Sarrazin in southwestern France, is a famous French chef. In addition to his Louis XV restaurant in Monaco, he also operates an eponymous restaurant at the Plaza Athénée in Paris. He is currently the only chef within the Michelin Guide to hold three stars (the top ranking) in three different countries. In January 2007 he took the position as chef of the Jules Verne Restaurant located in the Eiffel Tower in Paris
...that Pao cai is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese cuisine?
...that the Garden Strawberry originated in Europe in the early 18th century, and represents the accidental cross of Fragaria virginiana from eastern North America?
...that horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells breakdown sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes?
...that a "Chinese restaurant" in a Western country will serve mostly Cantonese food, or an adaptation thereof?
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