Bitten.: Unpretentious Recipes From a Food Blogger by Sarah Graham

By Sarah Graham

Sarah Graham says she has aimed this booklet at twenty- and thirty-somethings (or someone who's younger at heart), who 'love lifestyles, love nutrition, love their acquaintances and like to squeeze the final drop from their time and money'. She believes that anybody can prepare dinner scrumptious, healthy meals, and accordingly offers this choice of no-mess-no-fuss recipes, for enjoyable friends and family. Written in a blog-based type that's present, chick and sharp, the textual content will draw you into Sarah's international and, in keeping with Frank Dangereux, 'make you are feeling like you're spending time with an previous friend'. She has spent years trying out and perfecting those recipes.

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Extra info for Bitten.: Unpretentious Recipes From a Food Blogger

Sample text

But as soon as cooking methods of any sophistication were developed – not that everyone could take advantage of them – honey featured as an important ingredient, and was to retain that importance throughout the Middle Ages. 4 Cane sugar, originally and logically enough known as ‘reed honey’, was to be a fabulous luxury for the Old World of the West until after the Crusades, as we shall see below. Besides being primarily a sweetener, honey was an important condiment. Condiments were not solely substances with strong, sharp or very scented flavours, as they are today.

Wood hollowed out by fire, as in Amazonia? In fact, when we heat water for instant coffee with an electric mini-boiler in a hotel bedroom, we are using an age-old technique. The stiltwalking shepherds of the Landes area in France were still boiling sheep’s milk with stones at the end of the last century. The skin into which the Amazonians throw hot stones when making mead can also be put over the fire, so long as it is thick enough not to burst into flames. M. L. ’ It was illustrated by an engraving of 1581 showing a group of Irish people cooking soup in a ‘pot’ consisting of a sheepskin attached to three 9 A History of Food Maguelonne Toussaint-Samat © 2009 Blackwell Publishing Ltd.

There are also dietary aversions: if certain ethnic groups suffering from famine are given milk to drink, it will make them seriously ill. It took the exploration, colonization and pollution of half the planet by the other half for a kind of nutritional standardization to be gradually imposed; in general, evolution has been in the direction of Western customs. ) Invaders or emigrants have always brought their dietary customs with them, as if sentimentally importing a little soil from their native land.

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