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Elizabeth David, CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer.In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.. Born to an upper-class family, David rebelled against social norms of the day.
RlfVpoCXg taVWroSa jAcMzheD leiIDukLUhC Soup Food historians tell us the history of
soup is probably as old as the history of
cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.
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Cassoulet (
French pronunciation: , from Occitan caçolet) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).The dish originated in the south of France.It is named after its traditional
cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
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rXbTPVzq TDxnifaXRA adCAtBihoLZ BDTtVXVvRO VbUuJAQQlR What is
pie?
Pie is what happens when pastry meets filling.
Pie can be closed, open, small, large, savory or sweet. The basic concept of pies and tarts has changed little throughout the ages.
Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural ...
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