Petits Propos Culinaires

Archivé depuis PPC 1 Archive complète Pas fixé

124 numéros

Petits Propos Culinaires is the pre-eminent food history magazine, started in 1980 by Alan Davidson, Elizabeth David, and other writers in food history, restaurants and enjoyment. Food experts contained within its covers in the 2020s include Peter Brears, who writes on Yorkshire baking and traditional foods from all around the United Kingdom, Mary-Anne Boermans, and Sally Grainger whose works on Roman cookery are well known. We look forward to publishing this journal well into the 2030s and beyond.

Dernier numéro

PPC 124 is a casserole of ideas, with "How to Cook Reagan′s Goose" a highlight as we come into the Christmas season. George Lewis discusses the party political cookbooks of the United States. Then William Sayers compares Clafoutis and Clabber. Clabber? A milk pudding, naturally curdled. Or else a derivative of the Irish Gaelic term clabber, for mud. Or Old Irish clapach, meaning ′big-mouthed′. Plenty to discuss while enjoying a Christmas dinner, and a great replacement for those cracker jokes.

Sujets: Environmental, Food History, History, Hobby, Lifestyle

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Petits Propos Culinaires is the pre-eminent food history magazine, started in 1980 by Alan Davidson, Elizabeth David, and other writers in food history, restaurants and enjoyment. Food experts contained within its covers in the 2020s include Peter Brears, who writes on Yorkshire baking and traditional foods from all around the United Kingdom, Mary-Anne Boermans, and Sally Grainger whose works on Roman cookery are well known. We look forward to publishing this journal well into the 2030s and beyond.

  • Premier numéro: PPC 1
  • Dernier numéro: PPC 124
  • Nombre de numéros: 124
  • Publié: Pas fixé