One of the greatest writers of all time, Jane Austen drew upon her domestic culture to color her works. Included in this book are more than 200 recipes for the many, many meals she alludes to throughout her writings. Recipes appear in modernized form, along with quotations from Austen's writings and excerpts from cookbooks of her era. Sure to entertain her numerous fans, the volume provides readers with recipes for such dishes as fried beef steaks, broiled mutton chops, roast pork loin, buttered crab or lobster, Stilton cheese, syrup of mulberries, almond pudding, French bread, mushroom ketchup, and many others.
The book begins with some introductory chapters on cooking and eating in Austen's world. It then presents chapters on broad categories of food, such as beef and veal, seafood, pastries and sweets, and beverages. Each chapter includes extracts from Austen's works and from cookbooks of her period, accompanied by easy-to-follow modernized recipes. The volume closes with some sample menus; glossaries of ingredients, sources, and special tools; and a bibliography of period cookbooks and modern studies.
Rezensionen / Stimmen
Altogether 23 ... menus are given, and great fun they are too... for the many people who are interested in both Jane Austen and cookery [the book] can be enjoyable and instructive to dip into. * The Jane Austen Society News Letter * [A]n enticing account of the entire gastronomic spectrum ... The book is a must... For the recipes, each section is given a light historic note, then a personal angle from one of Austen's characters, then each recipe is prefaced by an irresistible quotation from a novel or letter. It is the choice of these excerpts which gives the book its charm, and makes it a sheer delight. * JASA Chronicle * Cooking with Jane Austen....[s]hows how Austen drew upon her domestic experience to color her works. Readers of Austen know food is central to her novels: Cooking with Jane Austen packs in not only recipes for the dishes featured in her works, but discusses their background, appearance in her writings, and importance to her times. A compelling, unique coverage. * Midwest Book Review * A must have for schools and libraries where Austen or the Regency period is part of the curriculum. * VOYA * Anyone who believes the maxim you are what you eat might expect Austen's diet to have consisted only of tart foods, but this volume, which is full of recipes for roasted meats, puddings and pies, proves otherwise. The text begins with introductory chapters on cooking and eating in Austen's time, and then provides recipes referenced in Austen's novels or popular in her day. Each chapter and recipe includes extracts from Austen's works and from cookbooks of the period, accompanied by modernized recipes. * Reference & Research Book News * [D]eals with the food culture of Austen's times and adapts recipes for such dishes as stewed cucumbers, pigeons in a ragout of crawfish, and the sinister-sounding liver and crow. * Booklist/Reference Books Bulletin *
Sprache
Verlagsort
Verlagsgruppe
Bloomsbury Publishing Plc
Zielgruppe
Interest Age: From 7 to 17 years
Maße
Höhe: 260 mm
Breite: 183 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-0-313-33463-4 (9780313334634)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
KIRSTIN OLSEN is a freelance writer and the author of several reference works, including All Things Shakespeare (2002) and All Things Austen (2005), both available from Greenwood Press.
Foreword and Acknowledgments
Introduction
French Cuisine
Beef and Veal
Mutton and Lamb
Pork
Poultry
Game
Seafood
Eggs and Dairy
Vegetables
Fruit, Nuts, and Fruit Desserts
Bread and Porridge
Pastries and Sweets
Soups and Stews
Sauces and Spices
Beverages
Sample Menus
Appendix 1: What's with All the Butter?
Appendix 2: Ingredients and Sources
Appendix 3: Special Tools and Sources
Appendix 4: Jane Austen's Works and Their Abbreviations
Bibliography
Meet the Kitchen Maids / Meet the Tasters
