Download PDF by Peter Brears: All the King's Cooks: The Tudor Kitchens of King Henry VIII

By Peter Brears

ISBN-10: 0285641379

ISBN-13: 9780285641372

Highlighting the world’s first specialist kitchen, this quantity showcases the big galleys at Hampton courtroom Palace. Illustrating how kitchens initially equipped to provide the complete family of King Henry VIII have been run, this consultant dispells a number of the misconceptions concerning the desk manners, caliber of cooking, and serving of nutrition in Tudor England. real recipes—adapted for contemporary kitchens—from the interval are featured, together with bird Farced, Smothered Rabbit, and White Leach. Accentuated with remarkable visuals, this background revives the attractions, sounds, and scents of the Tudor kitchen whereas conveying the lifestyle of the era’s wealthy and champagne

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Additional info for All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace (2nd Edition)

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Nut-Free Scones pair well with your relaxing morning cup of tea or coffee, but they are also a great on-the-run breakfast meal or snack. These chocolate chip scones are a bit on the lighter side, as far as scones go, thanks to the lightness of coconut flour. This recipe makes a good number of scones, so stash some away in the freezer for a later date. To make these dairy-free, for the yogurt substitute coconut milk or other dairy-free yogurt or cream. 4 large eggs ⁄4 cup (57 g) unsalted butter, 1 1.

Let the batter sit for a few minutes and mix once more. Gently mix in the blueberries. 5. Fill the muffin liners three-quarters of the way and bake ⁄4 cup (80 g) maple syrup or honey for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. ⁄2 cup (75 g) fresh or frozen blueberries 6. Cool and slice. Store, covered, at room temperature for 1 1 a few days, in the refrigerator for a few weeks, or in the freezer for a few months.

Or serve them alongside a sausage-and-apple stir-fry, or simply dip them in ketchup or gravy. 3 medium russet potatoes, about 11⁄2 pounds (680 g), unpeeled and grated 1. Preheat your waffle iron. Spray or rub some cooking 1 tablespoon (7 g) coconut flour 2. Press all the excess liquid out of the onion and potato ⁄2 medium yellow onion, grated 1 1 tablespoon (15 ml) sunflower oil (or coconut oil or other cooking oil) oil on the inside of the waffle iron, even if it’s a nonstick surface. shreds. I do this by placing them on a kitchen towel and wringing the liquid out.

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All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace (2nd Edition) by Peter Brears


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