In a few short chapters, Patience Gray lays out a whole repertoire, drawn mainly from the Mediterranean and France, that might be cooked on board ships. Her aim was to wean the cooks off frozen, dried and packeted food and to respond to both the seasons and the supplies available at ports of call. The style of cookery was much as in her earlier, and first, book Plats du Jour (1957): retro to us, bourgeois French in another form of shorthand. The style of writing is eloquent and prescriptive: the author keen to impart good habits as well as good cooking. Thus there are chapters about equipment and kitchen basics as well as mere recipes.
In a few short chapters, Patience Gray lays out a whole repertoire, drawn mainly from the Mediterranean and France, that might be cooked on board ships. Her aim was to wean the cooks off frozen, dried and packeted food and to respond to both the seasons and the supplies available at ports of call. The style of cookery was much as in her earlier, and first, book Plats du Jour (1957): retro to us, bourgeois French in another form of shorthand. The style of writing is eloquent and prescriptive: the author keen to impart good habits as well as good cooking. Thus there are chapters about equipment and kitchen basics as well as mere recipes.
The Centaur's Kitchen: A Book of French, Italian, Greek and Catalan Dishes for Blue Funnel Ships
128
The Centaur's Kitchen: A Book of French, Italian, Greek and Catalan Dishes for Blue Funnel Ships
128Paperback
Related collections and offers
Product Details
| ISBN-13: | 9781903018408 |
|---|---|
| Publisher: | Marion Boyars Publishers Ltd |
| Publication date: | 11/15/2009 |
| Series: | English Kitchen Series |
| Pages: | 128 |
| Product dimensions: | 5.50(w) x 7.50(h) x 0.25(d) |