Michelle Berriedale-Johnson
Autor de The British Museum Cookbook
Sobre El Autor
Obras de Michelle Berriedale-Johnson
Cooking Gluten Wheat and Dairy Free: 200 Recipes for Coeliacs, Wheat, Dairy and Lactose Intolerants (2011) 12 copias
The Allergy Free Cookbook: Dairy Free, Gluten Free, Wheat Free, Egg Free, No Added Sugar (1999) 6 copias
Arthritis Cooking for Health: Over 50 delicious recipes designed to relieve the symptoms of arthritis (Kitchen Doctor) (2008) 3 copias
50 Healthy and Delicious Recipes for Diabetic Cooking: Low-Sugar, Low-GI, Low-Fat and High-Fibre Recipes for Everyone… (2009) 2 copias
Quick Meals - The something different recipe collection - Every recipe pictured (The something different recipe… (1984) 2 copias
The Food Repair Handbook 1 copia
Como Salvar Uma Refeição 1 copia
Etiquetado
Conocimiento común
- Fecha de nacimiento
- 20th Century
- Género
- female
- Nacionalidad
- UK
Miembros
Reseñas
Food fit for Pharaohs: An Ancient Egyptian Cookbook por Michelle Berriedale-Johnson
This is supposed to be recipes for ancient Egyptian food, but most of the recipes seem to be "traditional" modern Egyptian food, including some ingredient such as chili peppers and tabasco sauce which are definitely not ancient Egyptian. I have no actually tried the recipes as given in the book, though I have eaten some of the traditional dishes included such as baba ghanjouj and hummas, both of which I like.
1 
antiquary | Sep 5, 2017 |
antiquary | Sep 5, 2017 | 
For those (like me) who always tried to imagine the meals from Dickens or Austin, this is a combination cooking/history book with some fantastic pictures. And, yes, the recipes are "do-able"
Recipes are short and not complicated and are designed to encourage you to cook and experiment on your own.
Interesting prose precedes the recipe portion of this book. This includes information on the ingredients as they were at the time and what to use to approximate them today. The general format for most recipes is a quote, followed by a period recipe (including the source) and a modern redaction. It is necessary, however, to compare the original recipes with the modern versions. On a test page, I quickly see things like the original 20 eggs being reduced to 12 in the modern version, with no reduction in the number of anchovies. also, pounded pistachios mysteriously become chopped pistachios; such things may make important differences in the results.
The SCA has no visible comments on this book.… (más)
The SCA has no visible comments on this book.… (más)
Listas
También Puede Gustarte
Estadísticas
- Obras
- 44
- Miembros
- 539
- Popularidad
- #46,220
- Valoración
- 3.6
- Reseñas
- 5
- ISBNs
- 75
- Idiomas
- 8