Books: Cooking by Cuisine -> Cooking Italian
Shakespeare's Kitchen : Renaissance Recipes for the Contemporary Cook
O'CONNELL, PATRICK (Foreword)
TURNER, TIM (Photographer)
Published: October 14, 2003
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From Publishers Weekly
According to food historian Segan, we inherited much of what we now think of as "American" food from the English: "The Pilgrims who arrived at Plymouth Rock were Shakespeare's contemporaries and they brought their cookbooks from
England." Updating dozens of classic Elizabethan recipes, Segan leads a culinary foray into Shakespeare's time. Each recipe is supplemented with a historical note that places the dish in context. For instance, Individual Meat Pies with Cointreau
Marmalade were served by vendors catering to the theater crowd. The recipes have been adapted for the modern kitchen: all references to cauldrons have been removed. Section titles are in period English (Kickshaws instead of Appetizers, Fysshe instead of
Fish, Pottage instead of Soups), but Renaissance scholars are not the only readers who will get a kick out of this book. Its playful tone, fascinating side-notes, and apt citations from the Bard's plays make this book as fun to read as it is to cook
from. And for the person who spends time in the kitchen hoping to satisfy curiosity as well as appetite, recipes like Lemony Sweet Potatoes with Dates and Lobster Tails with Wildflowers are sure to appeal. Photos not seen by PW.
Copyright 2003 Reed
Business Information, Inc.
"Shakespeare's Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare's time but also provides recipes that today's cooks can easily re-create with readily
-from the Foreword by Patrick O'Connell
Francine Segan introduces contemporary cooks to the foods of William Shakespeare's world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her
easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums
with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's
delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results.
The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels
of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer
Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for
dinner? Try something four hundred years old.
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