Cooking with Jane Austen

Subjects:

• Popular Culture » Food
• Literature » English Literature

Reviews:

• 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 March 2006
• [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 June 2006
• 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 November 2005
• A must have for schools and libraries where Austen or the Regency period is part of the curriculum.
  —VOYA February 2006
• 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 November 2005
• [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 October 15, 2005

Table of Contents:

• 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

PDF Catalogs:
Pop Culture Spring 2008.pdf	Sale Catalog 2008.pdf