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Who Put the Beef in Wellington?: 50 Culinary Classics, Who Invented Them, When, and Why
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Who Put the Beef in Wellington?: 50 Culinary Classics, Who Invented Them, When, and Why

Авторы: James Winter. James Martin, foreword.

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Who Put the Beef in Wellington?: 50 Culinary Classics, Who Invented Them, When, and Why.

Why is beef wrapped in pastry named for the Duke of Wellington? Where does Caesar Salad come from? Who was Benedict and what's he got to do with poached eggs and hollandaise? In his fascinating, delightfully illustrated journey into culinary history, the producer of one of Britain's favorite cooking shows provides the answers to these questions and explores the origins of classic dishes from around the world. Exploring 50 famous recipes—including 10 classic cocktails—James Winter unearths the names, places, and chefs behind such specialties as Battenberg Cake, Peach Melba, Sole Véronique, Chicken Kiev, and the Tom Collins. "This tasty, trivia-packed cookbook not only can provide the menu for upcoming holiday parties but also spark conversation when polite chitchat fades to awkward silence. The book's British pedigree—it's written by the producer of BBC One's popular cooking show Saturday Kitchen—ensures the featured dishes capture the flavors (and flavours) from both sides of the pond and beyond. Yes, there's familiar, formal American fare such as Waldorf Salad and Oysters Rockefeller. But readers can also broaden their palates and nourish their appetites for learning with such continental favorites as Salad Olivier and such Down Under desserts as Lamington."—American Way

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