The
Romance of Food, Barbara Cartland, photography by David Johnson (author photo
by Norman Parkinson, line drawings by Roger Hall) 1984 England
“Cooking is an Art! Food should delight the eyes, then the
mind and eventually the stomach. Food and Love have had a close relationship
all through the ages.
No one understands that better than the French to whom
cooking is a sacred trust handed down from generation to generation. . .
Every Frenchman chooses his food with the same care, and
the same concentration, as when he chooses a woman to love.
And his Food must inspire – stimulate – satisfy!
I have found in my research that every plant, herb, leaf
and fruit has, at some time, been known for its aphrodisiacal powers.
What wise women, the witches, the gypsies and young girls
seeking a husband can also give us are a list of those which are definitely
magical.
Yet just as with the Greeks, Romans, the Arabs and the
Hindus, some of their recipes may seem ludicrous, others are successfully
stimulating to love and most important, highly nutritious!
I hope this book brings you both.” Barbara Cartland.
Pineapple
Alaska
3 egg whites; 175g/6oz caster sugar; 4 pineapple rings;
300ml/1/2 pint strawberry ice cream; glacé cherries for decoration
Whisk the egg whites until they are stiff then add the
sugar and continue whisking until very stiff. Place a pineapple ring in each of
4 ramekins or cocotte dishes, then pack the ice cream on top and pipe the
meringue over each one, making sure the ice cream is covered completely.
Decorate with glacé cherries, place on a baking sheet, and
bake in a very hot oven, 230-240 C, 450-475 F, gas 8-9, for 4-5 minutes. Serve at
once.
Serves 4
And here are some of my favorites photographs from the book, Anne
I LOVE this book - it's so crazy and the photos are just perfect.
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