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Table of contents
- by ANATOLE FRANCE
- Penguin Island, by Anatole France
- Delectable, Delicious Design - Penguin's Great Food Series
- Which one of these books would you like to have in your kitchen?
But the schawarma sandwich, however unaccustomed, uses essential Middle Eastern garnishes that testify to a comforting authenticity: sauce tahini , an herb parsley , and pickles turnips. And the taste is finessed with judicious seasoning and fresh ingredients.
One test of homecooking, I think, is soup, where the simplest devices are wielded to nourishing, if not delighting, effect. Po-Boys' lentil soup presents an experienced play of Middle Eastern spices -- cardamom, cumin, clove -- in an earth-colored broth floating French lentils and torn spinach which I mistook for grape leaves, because of the soup's lovely soft sour note.
Wednesday brings meat and potatoes to lunch. Two kafta -- ground beef, parsley, and onion sausage-shaped patties -- crown a plate loaded with vermicelli, rice, and tomato-blanketed potatoes. Though I've always been a French fry devotee, starches generally must earn their place in my sluggish metabolism; the rice and potatoes here do. Bits of vermicelli are fried in oil and butter to show off simply seasoned white rice. A small vinaigrette salad, without room of its own on the nearly capsized platter, leans into a puddle of hummus that rivals any in town.
by ANATOLE FRANCE
Friday's stuffed vegetables vary but should not be missed. Cabbage rolls filled with meat and rice play on the combination of brine and earthy spice that makes Middle Eastern food so deliciously straightforward. A side piece of kibbeh, a sirloin and bulgur football-shaped shell enclosing a beef, onion, and pine nut stuffing, tastes almost toasty. Po-Boys dresses much of its food with an assembly of spices from huge jars dad shows to curious patrons. No kilims or cushions, no candles or water pipes hang from the walls.
Penguin Island, by Anatole France
The music is choice pop and the crowds hurried. Indeed, its tasteful decor does not scream of authenticity; it lets the food make all the noise. Po-Boys' mom and pop specials are available only at the Congress Avenue store and only for weekday lunch. Welsh Got opinions about tacos, breweries, chefs, and everything else good in Austin? Let your voice be heard in our annual Best of Austin ballot.
Voting is open now! Now more than ever, we need your support to continue supplying Austin with independent, free press. Support the Chronicle. Elizabeth David discovered her taste for good food and wine when, as a student at the Sorbonne, she lived with a French family for two years. After returning to England she made up her mind to learn to cook, so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France.
Subsequently Mrs David lived and kept house in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchen. Her first book, Mediterranean Food, appeared in , when rationing was still in force and most of the ingredients she so lovingly described were not available.
At the time her book was read rather than used, and created in its readers a yearning both for good ingredients and for a way of life that saw more in food and cooking than mere sustenance. French Country Cooking followed in , Italian Food in and Summer Cooking in , all of which were received with equal critical acclaim. The publication of French Provincial Cooking in confirmed Mrs David's position as the most inspirational and influential cookery writer in the English language.
By all five books were in Penguin paperback and were accessible to a new generation, who no longer had much difficulty buying garlic, saffron, basil, olives, aubergines, fresh figs or apricots, and who found Elizabeth David's philosophy of simplicity, authenticity, knowledge and care greatly to their liking. She became the guru for a new generation of chefs too, both at home and, notably, in California.
Elizabeth David found that the literature of cookery, as well as the practical side, was of absorbing interest, and she studied it throughout her life.
Always fascinated by background and history, she turned a more scholarly eye towards English food and Spices, Salt and Aromatics in the English Kitchen was published in , followed by the monumental English Bread and Yeast Cookery, for which she won the Glenfiddich Writer of the Year award, in At the time of her death in she was working on an equally epic study of the use of ice, the ice-trade and the early days of refrigeration, which was published posthumously as Harvest of the Cold Months Our Lists.
View all online retailers Find local retailers. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David is the woman who changed the face of British cooking. About the Author Elizabeth David Elizabeth David discovered her taste for good food and wine when, as a student at the Sorbonne, she lived with a French family for two years.
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Delectable, Delicious Design - Penguin's Great Food Series
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Which one of these books would you like to have in your kitchen?
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