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    Books: Cooking by Cuisine -> Cooking British

    Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian)

    by:
    Grossman, Anne Chotzinoff
    Thomas, Lisa Grossman
    O'Brian, Patrick


    Publisher:
    W.W. Norton and Company
    Published: September, 2000
    ISBN: 0393320944
    Format:Paperback
    Pages:336


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    Book Description
    Amazon.com
    Animal lovers, relax--"Spotted Dog" is a kind of pudding, not a dalmatian. It is also the favorite pudding of Jack Aubrey, the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter, Lisa Grossman, take readers on a culinary adventure through the kitchens and cuisine of the early 19th century.

    Since food figures prominently in O'Brian's novels, his fans will already be familiar with such names as Skillygalee, Drowned Baby, Soused Hog's Face, and Jam Roly-Poly, but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee, for example, is oatmeal gruel, while Drowned Baby is similar to Spotted Dog, only without the currants and eggs. And Spotted Dog is...? You'll find the recipe in the Grossmans' book, along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure, your culinary prowess, and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past, an inspired piece of culinary detective work, and a delightful gastronomic companion to the novels of Patrick O'Brian.--This text refers to an out of print or unavailable edition of this title.

    Product Description:
    Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth-century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies.


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