By Charles Lamb
A rapturous appreciation of beef crackling, a touching description of hungry London chimney sweeps, a dialogue of the unusual excitement of consuming pineapple and a meditation at the delights of Christmas feasting are only a few of the topics of those own, playful writings from early nineteenth-century essayist Charles Lamb.
Exploring the thrill of foodstuff and likewise our advanced social dating with it, those essays are by way of turns sensuous, mischievous, lyrical and self-mocking. full of a feeling of starvation, they're essentially the most interesting and nuanced works ever written approximately consuming, consuming and urge for food.
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Extra resources for A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food)
Pound (2 sticks) unsalted butter, at room temperature ¼ cup fruit preserves, such as cherry, raspberry, strawberry, peach, or apricot ⅛ teaspoon kosher salt Stir together the butter, preserves, and salt in a bowl until combined. Cover and refrigerate for at least 1 hour or up to 2 days to allow the flavors to meld. Let sit at room temperature for 15 minutes before serving. ROASTED PEACH BUTTER MAKES ABOUT 1½ CUPS This is a delicious way to celebrate the best summer has to offer, especially when paired with Zucchini Pancakes.
2 // Peel the remaining soft white pith from the fruit and discard. Chop the fruit pulp, reserving any juice and discarding the seeds. 3 // Combine the zest and 1½ cups cold water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 20 minutes. Add the fruit pulp and juice, cover, and simmer over low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. 4 // Stir the sugar into the fruit in the saucepan.
Strain through a fine-mesh strainer, pressing on the solids; discard the solids. Measure 2 cups pineapple juice in a glass measuring pitcher; reserve any extra juice for another use. 2 // Combine the pineapple juice, orange juice, diced pineapple, blackberries, orange, and lime in a pitcher. Cover and refrigerate for at least 2 hours and up to 8 hours. 3 // Fill large wine goblets halfway with ice cubes and then top with the juice mixture and a splash of red wine. BLOOD ORANGE CAMPARI MIMOSAS SERVES 4 Garnet red and bubbly, this is one of the most spectacular-looking takes on the Mimosa I’ve ever seen.
A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food) by Charles Lamb
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