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Happy Weekend everyone!

I have been fairly busy in my kitchen and have tweaked a few more recipes readt for my new vegetarian cookery book. I’m hoping to have that live by the end of this month!

Meanwhile, I have uploaded my cookery book to Smashwords and there is a free Sampler version of it!

You can find it at https://www.smashwords.com/profile/view/CarolJones007

At the end of this week I am heading to North Wales for ten days and I shall be looking forward to checking out the local Welsh produce at the different farmers markets!

Have a great week.

xx

Happy Weekend Everyone!!!!

Happy Weekend Everyone!!!!

*** FREE *** 9/28/13 – 9/29/13

Would you like recipes that are EASY and that WORK?
Not sure where to start?
Here you have 101 Tried and Tested recipes that ALL WORK.
With soups, poultry, meats, fish, vegetarian, pasta & rice, potatoes, vegetables, dressings, sauces & marinades, desserts, baking and sweet things …
There’s truly something for everyone.
With differences you might not have thought of.
You don’t need an elaborate kitchen full of fancy gadgets.
Just follow the easy-but-imaginative recipes,
And get ready for: ‘Compliments to The Chef’!
Read on, get going, enjoy!

It is a cookery book, primarily aimed at beginners, but it could also be used by anyone who enjoys cooking and creating good, wholesome family meals.

“Tried & Tested – 101 Recipes” contains recipes covering soups, poultry, meats, fish, vegetarian, pasta & rice, potatoes, vegetables, dressings, sauces & marinades, desserts, baking and sweet things. I have personally tried, tested and modified each recipe until it works easily, giving excellent results. I have worked in the catering industry for many years running restaurants in north-west England and Jersey (which is renowned for fine dining).

It’s available at:-

http://www.amazon.com/dp/B00DSCR7XU
http://www.amazon.co.uk/dp/B00DSCR7XU

Feeling Excited!!!

Well, I am feeling pretty excited and happy with life at the moment!

On Saturday and Sunday (28th & 29th September) my cookery book is free on Amazon!!!

And, on Wednesday 2nd October I can upload it to Smashwords as my KDP Select contract will have come to an end.  I am also going to be giving away my sampler version of Tried & Tested – 101 Recipes on Smashwords!!! It has 10 recipes in it, so the reader will have a flavour of what my book is actually like! I shall be uploading that on Wednesday, too!

I am hoping to have my vegetarian cookery book available soon, but I do have a few more recipes that I want to perfect before adding them to the book. I do believe in trying and testing every recipe and getting it to the very best it can be.

Anyway, I just wanted to share that with you all.

Happy weekend everyone!

Xx

The History Of Pizza

The History Of Pizza

I have been cooking a loot recently and decided to take a day off today and just have pizza. (It was delicious and just what I needed!)

But, it got me thinking about the origins of pizza and I have done some research. Here’s what I have found.

Although the word “pizza” was first documented in 997 AD in Gaeta and successively in different parts of Central and South Italy, the history of the dish itself is not very clear or well documented.

Even earlier (circa 500 B.C.), Persian soldiers baked a flat-bread on their shields which they then covered with cheese and dates.

The precursor of pizza was probably the focaccia, a flat bread known to the Romans as “panis focacius”, to which toppings were then added.

The term ‘pizza’ first appeared “in a Latin text from the southern Italian town of Gaeta in 997 AD, which claims that a tenant of certain property is to give the bishop of Gaeta ‘duodecim pizze’ [‘twelve pizzas’] every Christmas Day, and another twelve every Easter Sunday”.

Foods similar to pizza have been prepared since the neolithic age. Records of people adding other ingredients to bread to make it more flavourful can be found throughout ancient history.

Pizza is now a type of bread and tomato dish, often served with cheese. However, until the late nineteenth or early twentieth century, the dish was sweet, not savoury, and earlier versions which were savoury more resembled the flat breads now known as schiacciata. Pellegrino Artusi’s classic early twentieth century cookbook, La Scienza in cucina e l’Arte di mangiar bene gives three recipes for pizza, all of which are sweet. However, by 1927, Ada Boni’s collection of regional cooking includes a recipe using tomatoes and mozzarella.

Modern day pizzas vary enormously. The pizza bases in Naples are soft and pliable. In Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is “pizza al taglio” which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight. 1843, Alexandre Dumas, père described the diversity of pizza toppings. An often recounted story holds that in June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizza-maker Raffaele Esposito created the “Pizza Margherita,” a pizza garnished with tomatoes, mozzarella cheese, and basil, to represent the colours of the Italian flag.

In 1990 the world’s largest pizza was made in South Africa at the Norwood supermarket, the pizza weighed 12.9 tons.

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