Peppered with cod recipes through the ages, this absorbing book explains how a northern cold-water fish features so prominently in the cuisines of Spain, East Africa and the Caribbean. The cause of war and wealth; as early as the first millennium Atlantic catches required supplementing by Basque fishermen off America. But it was salt that turned a perishable item into a tradable source of protein both to fuel the slave trade and to provision exploration.
(Clive Yelf - bwl 20 September 2003 ) |
