Author:Francine Segan Availability:
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Editorial Review:
"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 available ingredients." --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.
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
Shakespeare's Kitchen:
OK, so maybe Shakespeare never existed. So what? This cookbook is one in a line of recipe compilations using famous artists' names to get readers interested. I found the recipes very much improved over what people generally ate during the times of Elizabeth I. (They ate main dishes with LOTS of sugar and other ingredients the modern palate would find hard to swallow.) The recipes are straight forward, well laid out, and are likely to come out well, even if the reader isn't a super chef. The author (Francine... more info
Kitchen fun!:
I am having a wonderful time with this cookbook. Not only are the recipes tasty and unique, but the book also helps prepare Renaissance-themed parties. Some of the ingredients are specialty ingredients, so finding them can be a chore unless you order online. I also found some at our local health food store. If you are on the hunt for one-of-a-kind recipes, purchase this book!
Stunning layout and classic recipes beautifully documented:
As an historian of sorts i appreciate the authors research and diligence 'getting things right'. Not that I am big on the era but the care and perseverance of presentation and supporting information make the whole thing a delight. I originally borrowed thru the library but then had to have my own copy- and bought two to make a gift to an associate also a keen home cooking. Highly recommended,
cheers dave
A veritable feast of tantalizing recipes...:
I bought this book because I am a Shakespeare/Renaissance freak and I hoped to be able to make some dishes of the time. While I cannot vouch for the complete historical accuracy of the recipes, I can tell you that you won't be disappointed by the use-ability of them or the beauty and taste of the end result. My sister and I put on our own "Renaissance feast" for the family, which was loads of fun to do and a big hit. The recipes call for common and unusual (but not hard to find) ingredients and... more info
