Shakespeare's kitchen: Renaissance recipes for the contemporary cook
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...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
Random House
2003
|
| Edition: | 1. ed. |
| Subjects: | |
| Online Access: | Contributor biographical information Table of contents Publisher description |
| Summary: | 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. |
| Physical Description: | 270 S. zahlr. Ill. |
| ISBN: | 0375509178 |
Staff View
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| 520 | 3 | |a 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. | |
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| spelling | Segan, Francine Verfasser aut Shakespeare's kitchen Renaissance recipes for the contemporary cook Francine Segan 1. ed. New York Random House 2003 270 S. zahlr. Ill. txt rdacontent n rdamedia nc rdacarrier 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. Geschichte 1600-1700 Geschichte 1500-1600 Kookkunst gtt Renaissance gtt Geschichte Cookery, English Cookery, English History 16th century Cookery, English History 17th century http://www.loc.gov/catdir/bios/random054/2002036839.html Contributor biographical information http://www.loc.gov/catdir/toc/fy046/2002036839.html Table of contents http://www.loc.gov/catdir/description/random0414/2002036839.html Publisher description |
| spellingShingle | Segan, Francine Shakespeare's kitchen Renaissance recipes for the contemporary cook Kookkunst gtt Renaissance gtt Geschichte Cookery, English Cookery, English History 16th century Cookery, English History 17th century |
| title | Shakespeare's kitchen Renaissance recipes for the contemporary cook |
| title_auth | Shakespeare's kitchen Renaissance recipes for the contemporary cook |
| title_exact_search | Shakespeare's kitchen Renaissance recipes for the contemporary cook |
| title_full | Shakespeare's kitchen Renaissance recipes for the contemporary cook Francine Segan |
| title_fullStr | Shakespeare's kitchen Renaissance recipes for the contemporary cook Francine Segan |
| title_full_unstemmed | Shakespeare's kitchen Renaissance recipes for the contemporary cook Francine Segan |
| title_short | Shakespeare's kitchen |
| title_sort | shakespeare s kitchen renaissance recipes for the contemporary cook |
| title_sub | Renaissance recipes for the contemporary cook |
| topic | Kookkunst gtt Renaissance gtt Geschichte Cookery, English Cookery, English History 16th century Cookery, English History 17th century |
| topic_facet | Kookkunst Renaissance Geschichte Cookery, English Cookery, English History 16th century Cookery, English History 17th century |
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