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Trifle: The English Kitchen Paperback – Sep 1 2001


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Product Details

  • Paperback: 128 pages
  • Publisher: Prospect Books (Sept. 1 2001)
  • Language: English
  • ISBN-10: 1903018099
  • ISBN-13: 978-1903018095
  • Product Dimensions: 1.3 x 14 x 18.4 cm
  • Shipping Weight: 222 g
  • Amazon Bestsellers Rank: #2,062,371 in Books (See Top 100 in Books)

Product Description

Review

"Sparkles with anecdote and generous whippings of erudition," wrote Glen Baxter when nominating it as his book of the year in The Observer. "A fascinating book and a great stocking-filler." Mark Taylor, Bristol Evening News. "A knees-up romp through jelly, custard, whipped cream and nuts, as the authors dig greedily through layers of culinary archaeology." Jill Dupleix, The Times. "The result is a gem." Orlando Murrin, Daily Express. "What a brilliant idea. Another triumph for Prospect Books." Derek Cooper. --This text refers to an alternate Paperback edition.

About the Author

The late Alan Davidson was one of Britain’s most distinguished writers on food. His books on fish and seafood and the Oxford Companion have severally been hailed as masterpieces. Prospect publishes not only his seafood books but also his deathless novel, Something Quite Big.
--This text refers to an alternate Paperback edition.

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 3 reviews
6 of 7 people found the following review helpful
not what I expected Dec 31 2007
By Joanne M. Edelstein - Published on Amazon.com
Format: Paperback Verified Purchase
This book is really the history of the trifle. There are some recipies
but they are more traditional. There were few pictures. I returned this book and got the other trifle book.
Amazingly erudite Feb. 28 2014
By Kaleberg - Published on Amazon.com
Format: Paperback Verified Purchase
We've been big trifle fans forever, but we've been out-fanned here. This is a great book giving the history of the trifle in all of its varying forms. Trifles generally have some kind of cake as a base and may have a variety of sweet liquids and gels to infuse it with flavor. For our favorite, we use an English recipe based on pound cake, creme anglaise and raspberry jam, but this book offers a much broader, multicultural pallet. This isn't the book to read when you are hungry, but if you are interested in the history of desserts and want a real feast for the mind, it offers a wonderful introduction and has some great recipes and ideas.
Trifle (English Kitchen) Nov. 23 2011
By Michel Bouton - Published on Amazon.com
Format: Paperback Verified Purchase
It was mighty tiny for $25! I bought it to accompany a trifle dish for my mom for Christmas, and I hope content is SUPERB, because it is near pamphlet size.

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