Trifle
The authors trace its origins to the earliest recipe of 1596 and the gradual transformation of the dish from a mere cooked cream to the many-layered custardy extravagance that we know today. There are over 90 recipes for trifle in this book, some of them included for historical reasons or as curiosities. Readers who are simply looking for something practical can use the 'fast-track guide' to recipes likely to suit them
Print Book, English, 2009
Prospect, Totnes, 2009