When I saw that this book was the selection for February/March for Cook the Books, I wasn't 100% sure if I would read it or not as it would be a reread for me and I don't generally do rereads. However, FOMO is real and so I did end up reading it again, and I am glad I did.
I have a potted history with this book, which is also published under the title Miss Eliza's English Kitchen. Originally I tried to read it on an Easter road trip back in 2022. I struggled to keep interested so I put it down, only picking it up again 6 months later. I had to start reading the book again, and this time I thought it was quite good! However, I think it is a book that grows on you because when I started it again for this post, I struggled to be able to put it down. It's a book that seems to get better each time you read it!
The Language of Food tells the story of Eliza Acton and her assistant Ann Kirby as they developed what is credited as the first cookbook targeted at domestic cooks. She was also the first person to include a precise list of ingredients as part of the recipe, although she had it at the bottom rather than at the top.
It is a shame that Eliza Acton is not more well known, as her story is interesting and she has left a lasting legacy. Interestingly, she started as a poet but when her poems were rejected she was tasked with writing a cook book. At the time, she couldn't cook at all. However, when her family fortunes are decimated, she and her mother find themselves running a boarding house for respectable people in the town of Tonbridge. Eliza is determined that she can do better than the cookbooks that were available at the time, and so she starts to teach herself to cook and write the recipes, testing the recipes for preciseness and taste.
Ann's story is also interesting, albeit almost opposite to Eliza. She came from a very poor background with a father with a penchant for drinking and a mother who is demented. Her local priest finds her a place with the Actons. She soon shows that she not only is a hard worker but she has a good sense of taste and cooking skill. Soon Eliza is talking about her book as "our book" with Ann, which suggests a closeness but both of them are keeping very big secrets from each other.
When I read a book for Cook the Books, I am always on the look out for what it is that I am going to cook so I take note of all of the mentions of food. I am glad I didn't keep a list for this book because there are SO many mentions of food the list would have been more than a page long. However, as soon as I got to a particular section, I knew that I at least had a direction, partially due to the fact that I have recently visited India.
At one point in the book, Eliza has a suitor named Mr Arnott who is a spice merchant, which seems an ideal match for her. Mr Arnott loves curry, and there is a mention at one point of egg curry, and that was my decision made.
Last year, I wrote about a cook book called Everything is Indian. I previously shared a recipe for delicious Curried Sausage Rolls, but one of the other recipes we have tried from the book was an Egg Curry, and so today, that is the recipe that I am going to share today.
The next selection for Cook the Book is called The Call of the Camino by Suzanne Redfearn. I see some Spanish food in my future!
This book counts for the Historical Fiction Reading Challenge which I host here and Foodies Read hosted at Based on a True Story.
Rating 4.5/5
Egg Curry (Anda Tarkari) - Justin Narayan
1/4 to 1/3 cup (60-80ml) light olive oil
1 large brown onion, thinly sliced
15-20 fresh curry leaves
2 bird's eye chillies, halved lengthways
1/4 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/8 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon chilli powder
1 large ripe tomato, roughly diced or 1/2 x 400g (14oz) can diced tomatoes
Pour some iced water into a bowl. Bring a saucepan of water to a gentle boil, then add the eggs. Boil for 6 minutes, then immediately transfer them to the iced water. Once cool enough to handle, peel the eggs.
Line a plate with paper towel. Heat the oil in the frying pan over medium heat. Fry the boiled eggs until golden brown al over, about 1-2 minutes. Drain the eggs on the paper-towel lined plate.
In the same pan, add the onion, curry leaves, fresh chilli and whole spices and cook until the onion is golden brown, about 3-4 minutes. Add the powdered spices and a pinch of salt and mix. Add the garlic and tomato and cook until the tomato has completely broken down, about 5-6 minutes. Return the eggs to the pan and simmer for 2-5 minutes so all the ingredients get to know each other.
Taste and adjust with salt. Garnish with coriander and serve with roti and rice.
Tip: If you don't have fresh tomato, use half a can of tomato and you'll get the same result. Use the whole tin if you want it to be saucier.
Saturday -
Sunday - Chicken and Chorizo Orzo
Monday - Bacon, mushrooms and zucchini pasta
Tuesday - Eggs on Toast
Wednesday - Beef and Broccoli Noodles
Thursday - Egg curry
Friday -
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