The Breakfast Bible

The Breakfast Bible

Malcolm Eggs

Language: English

Pages: 256

ISBN: 1408804816

Format: PDF / Kindle (mobi) / ePub


When it comes to the most important meal of the day, this is the book to end all books, a delectable selection of recipes, advice, illustrations and miscellany.

The recipes in the robust volume begin with the iconic full English - which can mean anything as long as there are eggs, bacon, sausages, mushrooms, tomatoes, black pudding, bread, potatoes and beans involved - before moving confidently on to more exotic fare such as kedgeree, omelette Arnold Bennett, waffles, American muffins, porridge, roast peaches, channa masala from India, borek from the Balkans and pes de queijo from South
America. There are also useful tips like the top songs for boiling an egg to, and how to store mushrooms.

Interspersing the practicalities of putting a good breakfast together are essays and miscellanies from a crack team of eggsperts. Among them are H.P. Seuss, Blake Pudding, Poppy Tartt and Malcolm Eggs, who offer their musings on such varied topics as forgotten breakfast cereals of the 1980s, famous last breakfasts and Freud's famous Breakfast Dream.

Whether you are a cereal purist, a dedicated fan of eggs and bacon or a breakfast-aficionado with a world view, The Breakfast Bible is the most important book of the day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

campestris): Our word ‘mushroom’ is derived from mousseron, which is French for ‘field mushroom’. In the days before the mass cultivation of Agaricus bisporus, A. campestris was the mushroom of the people, collected from the open fields and then eaten immediately: field mushrooms pass their best very quickly. In flavour terms this is to the common mushroom what free-range organic chicken is to its battery-farmed equivalent. Seasonal in summer and autumn. Penny Bun (Boletus edulis): Large,

of us like it triangular, harvest-gold, and served while the butter’s still melting. There may be no wrong way of making toast, but there are wrong breads to make it with. Sun-dried tomato bloomers and squidgy olive breads aren’t right. And fancy Italian loaves – ciabatta, focaccia – have that slight reek, when served with eggs, of the pretentious airport brasserie. The best toast for a fried breakfast is made from bread that is soft (ask yourself honestly, will this mop up yolk?), dense and can

momentarily in their eyes. Having said that, what we think of as a breakfast food now may well find itself beyond the pale twenty, forty or a hundred years from now. How many today have even heard of the medieval wheat breakfast of frumenty, let alone tried it? M. L. Allen’s Breakfast Dishes (1884) offered methods for cooking reindeer tongues and stewing ducks’ giblets, while Evelyn E. Cowie’s Breakfasts (1958) suggested creamed sweetbreads or fried brains in breadcrumbs. Today in the greasy

strawberries are in season or you will end up with a jam of little flavour at great cost. It’s better to use slightly under-ripe rather than over-ripe berries, as any rotten flavours will be amplified by the preserving process. Makes around 6 standard jars 1kg strawberries, hulled 1kg preserving sugar 2 tablespoons fresh lemon juice 10g unsalted butter Place a saucer in the fridge. Put 250g of the strawberries in the pan with 250g of the sugar. Over a gentle heat break up the strawberries

to water rather than vice versa, thus retaining the crema. Americano (It.): Named in honour of the American tourists who wanted their coffee weaker: espresso diluted with lots of hot water to make it the strength of filter coffee. Cappuccino (It.): Espresso with lots of steamed and foamed milk, garnished with chocolate powder. Caffè Latte (It. – just ‘latte’ in the US or UK): Lots of hot milk with a shot of espresso in it. Mocha (US): Like a latte but with chocolate in it. Coffee for those

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