English cuisine encompasses the cooking styles, traditions and recipes associated with England.
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English cuisine encompasses the cooking styles, traditions and recipes associated with England.
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English cuisine cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages.
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English cuisine's success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine.
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English cuisine cooking has developed over many centuries since at least the time of The Forme of Cury, written in the Middle Ages around 1390 in the reign of King Richard II.
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English cuisine tastes evolved during the sixteenth century in at least three ways.
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English cuisine's recipes are designed to enable her non-aristocratic readers to imitate the fashionable French style of cooking with elaborate sauces.
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English cuisine combined the use of "Claret wine" and anchovies with more traditional cooking ingredients such as sugar, dried fruit, and vinegar.
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English cuisine cooking was systematized and made available to the middle classes by a series of popular books, their authors becoming household names.
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Elizabeth David profoundly changed English cuisine cooking with her 1950 A Book of Mediterranean Food.
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English cuisine deliberately destroyed the myths of restaurant cuisine, instead describing the home cooking of Mediterranean countries.
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English cuisine's books paved the way for other cookery writers to use foreign recipes.
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Anglo-Indian English cuisine has indeed been part of the national diet since the eighteenth century.
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Some English cuisine dishes are relatively new and can be dated to the century, and sometimes to the year, of their introduction.
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English cuisine cookery has been open to foreign ingredients and influence from as early as the thirteenth century, and in the case of a few foods like sausages from Roman times.
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English cuisine suggests instead that spices were used to hide the taste of salt, which was used to preserve food in the absence of refrigeration.
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French cuisine powerfully influenced English cooking throughout the nineteenth century, and French celebrity chefs such as the Roux brothers and Raymond Blanc continue to do so in twenty-first-century England.
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Indian English cuisine is the most popular alternative to traditional cooking in Britain, followed by Chinese and Italian food.
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French English cuisine is largely restricted to expensive restaurants, although there are some inexpensive French bistros.
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For many years, English cuisine writers including Hannah Glasse in the 18th century and Andrew Kirwan in the 19th century were ambivalent about French cooking.
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However, restaurants serving French haute English cuisine developed for the upper and middle classes in England from the 1830s and Escoffier was recruited by the Savoy Hotel in 1890.
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