Shakespeare's Kitchen : Renaissance Recipes for the Contemporary Cook: A Cookbook

From Publishers WeeklyAccording 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. From BooklistNot since Lynne Rossetto Kasper's lauded __The Splendid Table__ (1992) introduced cooks to the world of the seventeenth-century Italian kitchen has a historical investigation turned up so many compelling recipes as has Francine Segan in __Shakespeare's Kitchen.__ Although not a literal gleaning of recipes from Shakespeare's plays and poetry, this volume delves into sixteenth- and seventeenth-century English cookbooks and makes them accessible, reproducible, and attractive. Segan presents each original recipe in its quaint, abbreviated form. Working from that sketchy data, she faithfully converts the antique into instructions that an experienced cook can understand and can reproduce either for a special party or for an adventuresome family. Although reading the original recipe and comparing it with its modern version makes the process look virtually transparent, it's clear that Segan spent hours in a kitchen testing proportions and measurements to make dishes palatable. Simple cauliflower chowder or Italian pea pottage show the Elizabethan fascination with exotic spices such as mace and anise seed. Kids will get a giggle out of the scatological association in the original name of the airy dumplings floating in a thirteenth-century Portuguese soup. Royals watchers will delight in Queen Elizabeth's Fine Cake and the spicy scones named King James Biscuits. Renaissance "Apple" and Steak Pie may serve as a spectacular focus for an elegant dinner party. Segan's appendix gives clever ideas for wording invitations to dinner parties featuring the book's recipes. Students of both history and literature may mine __Shakespeare's Kitchen__ for inspiration for class projects and celebrations. __Mark Knoblauch____Copyright American Library Association. All rights reserved__ 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. From Booklist Not since Lynne Rossetto Kasper's lauded The Splendid Table (1992) introduced cooks to the world of the seventeenth-century Italian kitchen has a historical investigation turned up so many compelling recipes as has Francine Segan in Shakespeare's Kitchen. Although not a literal gleaning of recipes from Shakespeare's plays and poetry, this volume delves into sixteenth- and seventeenth-century English cookbooks and makes them accessible, reproducible, and attractive. Segan presents each original recipe in its quaint, abbreviated form. Working from that sketchy data, she faithfully converts the antique into instructions that an experienced cook can understand and can reproduce either for a special party or for an adventuresome family. Although reading the original recipe and comparing it with its modern version makes the process look virtually transparent, it's clear that Segan spent hours in a kitchen testing proportions and measurements to make dishes palatable. Simple cauliflower chowder or Italian pea pottage show the Elizabethan fascination with exotic spices such as mace and anise seed. Kids will get a giggle out of the scatological association in the original name of the airy dumplings floating in a thirteenth-century Portuguese soup. Royals watchers will delight in Queen Elizabeth's Fine Cake and the spicy scones named King James Biscuits. Renaissance "Apple" and Steak Pie may serve as a spectacular focus for an elegant dinner party. Segan's appendix gives clever ideas for wording invitations to dinner parties featuring the book's recipes. Students of both history and literature may mine Shakespeare's Kitchen for inspiration for class projects and celebrations. Mark Knoblauch Copyright В© American Library Association. All rights reserved “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. 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. NOTE: This edition does not include photos. 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 dishes that are included. Segan's careful renditions of these recipes have been thoroughly tested to ensure no-fail results. The Renaissance recipes in Shakespeare's kitchen are enhanced with food-related quotes from the Bard, bits of culinary history, 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 food photographer Tim Turner span the centuries with both old-world and contemporary treatments