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Keith Floyd (28 December 1943 – 14 September 2009) was a British celebrity cook, restaurateur, television personality and "gastronaut" who hosted cooking shows for the BBC and published many books combining cookery and travel. On television, his eccentric style of presentation – usually drinking wine as he cooked and talking to his crew ...
Keith Floyd (1943–2009) was an English broadcaster, restaurateur and food writer. He was brought up in Somerset, England, where his mother taught him to cook. [ 1] He was educated at Wellington, a local public school, although he left at the age of sixteen. [ 2] He joined the Bristol Evening Post as a cub reporter—where he worked alongside ...
Potted shrimps is a traditional English dish made with brown shrimp flavored with nutmeg and baked in butter. The butter acts as a preservative, [1] and cayenne pepper may also be used. [2] Regarded as a delicacy, [citation needed] it is traditionally eaten with bread. Potted shrimps was a favourite dish of Ian Fleming, who passed on his ...
A recipe for "Shrimp Pie, excellent" then proceeds with the bare minimum indication of quantities and a passing mention of "the paste": [11] Pick a quart of shrimps; if they are very salt, season them with only mace and a clove or two. Mince two or three anchovies; mix these with the spice, and then season the shrimps. Put some butter at the ...
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Mortis (food) A mortis, also spelt mortrose, mortress, mortrews, or mortruys, [1] [2] was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts.
The Accomplisht Cook is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking.
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...