Ebook Royal Teas : Seasonal Recipes from Buckingham Palace, by Mark Flanagan
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Royal Teas : Seasonal Recipes from Buckingham Palace, by Mark Flanagan
Ebook Royal Teas : Seasonal Recipes from Buckingham Palace, by Mark Flanagan
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Détails sur le produit
Relié: 120 pages
Editeur : Royal Collection Trust (12 mai 2017)
Langue : Anglais
ISBN-10: 1909741337
ISBN-13: 978-1909741331
Dimensions du produit:
20,3 x 1,3 x 20,3 cm
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Classement des meilleures ventes d'Amazon:
520.712 en Livres (Voir les 100 premiers en Livres)
As advertised--a book primarily of recipes. I wish it included information on the various service pieces and place settings in the beautiful illustrations, however. It isn't all I hoped for, but certainly worth adding to my tea cookbook collection.
This is a lovely book with beautiful illustrations of tea table settings and recipes.
After buying a recipe book for the ship Queen Elizabeth 2nd, I scouted about and found this and it's what one needs to feel they are 'with it'. I'm a coffee man. So when I boil water, rinse and scald the tea pot and proceed to make a cup'a...I make a pot and have a seat some where where I don't see dishes waiting to be washed. That's my idea of High Tea. And this book will provide the recipes.
My reason for 4 stars instead of 5 is because some typical British ingredients aren't explained. I had to look them up on the internet to see if I could substitute. For example, some recipes call for "strong flour", or "caster sugar". Strong flour is just bread flour which has higher gluten content, but my understanding is that European flours have an even higher gluten content than American, so there may be some minor textural differences in some of the breads. Caster sugar can be made by whizzing regular granulated sugar in a blender so it is finer grained, but not powdered. Unrefined caster sugar has me scratching my head though. Mixed dried fruit is another and while I know what dried fruit is, I am not sure what fruits in what proportions are included. Another more illusive ingredient is "mixed spice" and I am not sure exactly what spices are used in what proportions.Baking temperatures are given in Celsius and gas mark, but a table of UK and US weights and measures is given in the back of the book which includes Fahrenheit equivalents.All those problems can be solved by doing a little online research, but the one ingredient that can't be exactly substituted for is fresh yeast. Fresh compressed yeast is available in VERY few locations and no amount of dried yeast is given as a substitute. It will take some experimenting to work out the correct amount. Another ingredient, fresh game, is not readily available in the US and I'm not sure how available it is in the UK, however, the title of the book is Royal Teas, so I suspect the Queen has her own game hunting reserves that supply this.Measurements are metric, but recipes have the English measurement equivalent which is still used alongside the metric in the UK and the only measurements we use in the US. A table of metric and English measurement equivalents is given in the appendix as well. British baking and cooking terminology is used such as "Once the dough has doubled in size it needs knocking back". In the US, we'd say "punch it down". For anyone who cooks, none of this should be a problem.I would certainly recommend this book for the adventurous cook, but those who are not experienced may find it a challenge given the unavailability of certain ingredients mentioned earlier.
Different. Recipes included.
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