Trifle - The English Kitchen

Paperback (10 Nov 2009)

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Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams of plenty. The authors trace their origins to the earliest recipe of 1596 and its gradual transformation from a mere cooked cream to the many-layered custardy extravagance we know today.

Book information

ISBN: 9781903018095
Publisher: Marion Boyars Publishers Ltd
Imprint: Prospect Books
Pub date:
DEWEY: 641.86
DEWEY edition: 21
Language: English
Number of pages: 133
Weight: 222g
Height: 187mm
Width: 137mm
Spine width: 10mm