[Sca-cooks] new book on Rhubarb
Johnna Holloway
johnnae at mac.com
Tue Mar 24 15:39:53 PDT 2009
Appearing sometime in the future will be a new book on
Rhubarb. It will be part of Prospect Books' series The English
Kitchen.
Rhubarbaria by Mary Prior.
Amazon says:
"Mary Prior has compiled an anthology of recipes ancient and modern that
highlight rhubarb, which first came to us as a medicine but which has
successfully naturalized as an especial British favourite. Drawing on
the cuisines of England, Scotland, the Highlands and Islands,
Scandinavia and other parts of northern Europe, she provides a rhubarbic
dish for every occasion. From its home in the northern climes of Asia -
Mongolia, Siberia and the foothills of the Himalayas - rhubarb came
first to Europe in classical times as a dried root with medicinal
qualities. Thus was it was initially proposed to a British public. 'It
purifieth the bloud and makes yong wenches look faire and cherry-like,'
says Gerard in his Herbal in 1597. It wasn't until the 17th century that
the fruit or vegetable was introduced to English tables. Mary Prior has
undertaken an extensive search through earlier literature and presents
here a commentated repertoire of every sort of rhubarb recipe. Whether
with meat or fish, vegetables, as a pudding in its own right, as a jam
or in chutney: all sorts of bright ideas are here explained. Given that
it is one of the few plants that every gardener can manage to harvest -
slugproof, droughtproof, floodproof, the lot - that delectable tartness
and fresh, roseate pink can ornament the tables of rich man and poor.
The book is divided into the following chapters: The Search for the True
Rhubarb; Meat; Fish; Vegetarian Dishes; Soups; Puddings; Cakes; Ices;
Jams and Chutneys; Drinks; Jam Making; Making Chutneys.
Johnnae
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