By Elizabeth David
Mythical prepare dinner and author Elizabeth David replaced the best way Britain ate, introducing a postwar state to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas similar to garlic, wine and olive oil into its kitchens.
This mouthwatering collection of her writings and recipes embraces the richness of French and Italian food, from earthy cassoulets to the best spaghetti, in addition to evoking the scent of buttered toast, the colors of overseas markets and the pleasures of picnics. wealthy with anecdote, David's writing is outlined via a keenness for solid, real, well-balanced nutrition that also evokes cooks at the present time.
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Extra resources for A Taste of the Sun (Penguin Great Food)
J. Heinz Company revolutionized mass pickling through various innovations in tech- PI C K LE S 35 nology and marketing. In 1878, John Heinz, brother of H. J. Heinz, patented a pickle sorter, which removed the misshapen cucumbers and enabled jars to be stuffed with pickles of more consistent sizes. Soon thereafter, the company invented a method using the first industrialized boilers, which resulted in the ability to make a higher volume of pickles at a faster rate, but some argued that it compromised taste and texture.
These are but a few examples of how labeling and positioning in the artisanal pickle world has embraced classic American pickle tropes—rural and urban—and is helping companies to align their products with a quintessential American snack, no matter what one’s America looks like. But many of these picklers are also working to modernize the concept of pickles, mainly by embracing classic techniques to pickle a wide variety of fruits and vegetables, using creative and exotic seasonings and flavor combinations.
32 CHA P TER 2 However, it wasn’t so long ago that many of the most commonly consumed pickles were fermented. That’s what was happening in those big pickle barrels in the small-town grocery or sold as sours or half sours (indicating how long they had been fermented) along the sidewalk in New York City by the cuke: they were being preserved through these probiotic “live and active” cultures. Pickle barrels have all but disappeared, and the majority of modern pickle eaters consume fresh-packed or other heat-preserved pickles, rather than fermented, and often for nostalgic reasons or for taste.
A Taste of the Sun (Penguin Great Food) by Elizabeth David