Who Put the Beef in Wellington? : 50 Culinary Classics, Who Invented Them, When, and Why
Overview - Ever wondered why some of our dishes have the names they do? Where does Caesar Salad comes from? Who was Benedict and what s he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Read more...
More About Who Put the Beef in Wellington? by James W. Winter
Ever wondered why some of our dishes have the names they do? Where does Caesar Salad comes from? Who was Benedict and what s he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired chefs to combine certain ingredients? And why have they endured to become classics that we turn to again and again? With a total of 50 famous recipes, including 10 iconic cocktails, James covers some of the most well-known salads, suppers, and desserts from restaurants around the world including Battenberg Cake, Peach Melba, Sole Veronique, Chicken Kiev and Tom Collins. Including the quintessential version of each recipe plus hints and tips from top chefs, this book will inform and inspire in equal measure. You ll also find the answers to: Why is a Tarte Tatin upside-down? Where does the name Tortellini come from? What has meringue with ice cream got to do with Alaska? Who invented Oysters Rockefeller? Does Chicken Kiev really come from Kiev? Why is the Bellini named after a famous Italian painter? Accompanied by a recipe for each dish to inspire you to cook these classics at home, this a book for your kitchen shelf as well as your bedside table."
- ISBN-13: 9781906868987
- ISBN-10: 1906868980
- Publisher: Kyle Cathie Limited
- Publish Date: November 2013
- Page Count: 192
Books > Cooking > History
Publishers Weekly Reviews
Publishers Weekly® Reviews
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Winter, writer, and producer of the U.K. food show Saturday Kitchen, shares his passion for food and its history in this charming collection of 50 culinary classics, beautiful food photographs, historical photographs, and historical tales. Winter thrills the reader with different versions of each recipe’s story, told in wonderful detail. Readers learn about Reuben Kulakofsky, a Lithuanian-born grocer who, according to folklore, created the Reuben sandwich for his friends playing late night poker, and Ding Baozhen, governor of Szechuan Province in China in the late 19th century, who fell in a river and was recued by a family who served him Kung Pao chicken. Other classics demystified: Oysters Rockefeller whose origins lie in Louisiana; Pizza Margherita, made by a Neapolitan pizzaiolo in honor of Queen Margherita of Italy; Lobster Thermidor; Bananas Foster; and the Pina Colada. This book is a original, clever, extremely informative, and entertaining, a fun spin on a collection of classics that’s sure to please home cooks and history buffs alike. (Dec.)