Spices, Salt and Aromatics in the English Kitchen

Publisher and industry reviews

UK Kirkus review

Although first published 30 years ago, this book seems almost contemporary - apart from spellings and prices given in pounds, shillings and pence, little has changed. This book traces the history of the spread of spices through the Western world and its emphasis is on the enthusiasm the English have always had for highly seasoned and spicy food. She remarks more than once that this book is just a taster and not a comprehensive guide, but she manages to pack in lots of recipes and ideas covering sauces, salads, fish, meat, rice and vegetables, poultry, sweet dishes and cakes, chutneys, pickles and drinks. The dishes use a plethora of spices, herbs and other seasonings, yet they are fairly short and simple to prepare. As always David makes you feel in safe hands - she debunks the perceived difficulty of recipies such as bechamel sauce and gives clear explanations of how to avoid pitfalls. As with all her cookery books, this is practical, packed with information, anecdotes and useful observations. She is never patronising, and inspires confidence and interest. She is honest about her own initial forays into cooking, which gives us all hope - and her recipes work. (Kirkus UK)

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