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This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
A savoury is the final course of a traditional English formal meal, following the sweet pudding or dessert course. The savoury is designed to "clear the palate" before the port, whisky or other digestif is served. It generally consists of rich, highly spiced or salty elements.
English food writers (1 C, 139 P) Y. Yorkshire cuisine (2 C, 48 P) Pages in category "English cuisine" The following 164 pages are in this category, out of 164 total.
This is a list of British desserts, i.e. desserts characteristic of British cuisine, the culinary tradition of the United Kingdom.The British kitchen has a long tradition of noted sweet-making, particularly with puddings, custards, and creams; custard sauce is called crème anglaise (English cream) in French cuisine
The food writer Elizabeth David had published six books and several booklets before 1977. [1] Her first works had been about the foods of the Mediterranean, France and Italy, but she had also begun to write about English cuisine ; her first book on the subject was the 1970 work Spices, Salt and Aromatics in the English Kitchen .