Bee’s 1973 book ‘Making Ice-Cream & Cold Sweets’ (Pelham Books, London) is an exhaustive compendium of everything you could wish for in cold desserts. Bee was always interested in how new technology could help ‘the busy housewife to cook well in a limited time’, and in this case it’s all about the blender, fridge and freezer. 212 more words
Tags » Food History
History’s first confirmed ice cream graced the court of Charles II in 1671. It was made using a special flavor, orange blossom, and one very special chemical ingredient that made ice cream without refrigeration possible in the first place. 447 more words
Mirepoix, a trio of aromatic vegetables, became popular in 19thcentury French cooking and is named, in the fashion of so many French culinary terms, after a Duke who was a regarded as a pretty incompetent Field Marshall and Ambassador, and who owed much to Louis XV affections towards his wife. 176 more words
This is the first part of a two-part series. I’ll publish the second, on making marzipan, shortly.
In the meantime, you might check out two articles I recently published with… 1,621 more words