A Taste of the Sun (Penguin Great Food) by Elizabeth David

By Elizabeth David

Mythical prepare dinner and author Elizabeth David replaced the best way Britain ate, introducing a postwar country to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas akin to garlic, wine and olive oil into its kitchens.

This mouthwatering choice of her writings and recipes embraces the richness of French and Italian food, from earthy cassoulets to the easiest spaghetti, in addition to evoking the scent of buttered toast, the colors of overseas markets and the pleasures of picnics. wealthy with anecdote, David's writing is outlined via a keenness for solid, genuine, well-balanced nutrients that also conjures up cooks this day.

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5°C) or above 140°F (60°C). Everything in between is the danger zone. If a food item is in this danger zone for more than four hours, it should be thrown out. Cross contamination is the biggest danger in the kitchen. This can occur when you’re working with one item and then touch something else and contaminate it with bacteria from the first item. This can happen in many ways. You could be cutting chicken and then turn on the water to wash your hands. After your hands are clean, you turn off the tap and get some unsuspected bacteria back on your hands from when you turned the water on.

1 Lightly whisk together heavy cream and cinnamon just to combine. Add vanilla, salt, and eggs and lightly whisk. 2 Lay the bread out on a sheet pan. Pour batter over the bread evenly. Allow to set for 3 to 4 minutes so batter is soaked into the bread. 3 Place a pan over a medium flame and melt 2 tablespoons of butter. Add 2 slices soaked bread to the pan. Allow the French toast to cook for 3 minutes, turn, and cook for 2 minutes on the other side. 4 Move to a serving plate and finish with the topping(s) of your choice.

Another secret of chefs: stainless steel will naturally attract the shells like a magnet. So if you’re cracking your eggs into a stainless steel bowl, you don’t need to worry about fishing out stray shell pieces. 40 BREAKFAST Variations Want to bring the basic scrambled eggs up a notch? Try these variations to give your breakfast a kick. Herbs: Always use fresh herbs with eggs. Dried herbs won’t have time to soften in the eggs. Chives, Italian parsley, chervil, and tarragon are classically paired with eggs.

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