Shakespeares Kitchen: Renaissance Recipes for the Contemporary Cook
I'm not eating THAT! The combinations are as interesting as they are delicious. The culinary highlights of the evening were the "Renaissance Salad" and "Olepotrige Stew" which were sensational. For the festival I needed to choose recipes that could feed a crowd, but I'm looking forward to trying some of others for upcoming dinner parties. This cookbook is destined to become one of my favorites.
I bought this book with the best intentions of taking in Henry V at the Folger theater and coming home to a Spring Lamb soup. Good intentions and all that.
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The book is beautiful, and reads well even if you aren't cooking the recipes. It has nice explanations and seems to be well-researched, bridging Renaissance cuisine with modern methods and ingredient availability. A nice gift for any Shakespeare lover or other Renaissance fan. I love this book.
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The recipes are as accurate to period as you would want to eat and it contains some great little bits of history along the way. The flavor profile of this style of cooking would best be described as "sweet and savory", and often include dried fruit and fresh herbs.
This is a bit different from most modern foods that I would describe as "salty and spicy". Be sure to approach each dish with an open mind and you will not be disappointed. In particular the "Old Pottage Stew" has become a real favorite among my friends. If you are looking for a change of culinary pace, give the recipes in this book a try. I like it but it's challenging. You have to do a little research to figure out what some of the ingredients are.
However, it's a beautifully illustrated book. Bought it as a gift for my sister-in-law but enjoyed perusing it before sending it on to it's new home. Recipes look great and have great pictures. I really enjoyed this cookbook and cooked a marvelous luncheon for my friends when our book group read Will in the World. As a historian, though, I wish the author would have been more specific about her sources for each recipe. But everything was delicious and the directions were good. I recommend the book to anyone interested in historic cookery and the Elizabethan or Shakespearean World.
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Learn more about Amazon Giveaway. 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. 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.
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Shakespeare's Kitchen, By Francine Segan
In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments.
Want something new for dinner? Try something four hundred years old. Read more Read less. Add all three to Cart Add all three to List.
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Shakespeare's Kitchen Quotes
Discover the power of intermittent fasting and lose weight for good without dieting now! A Cookbook For Katie: Perfect wedding gift for summer bride. Send as a wedding gift today. A Kindle Unlimited book. From Publishers Weekly According to food historian Segan, we inherited much of what we now think of as "American" food from the English: Random House; 1 edition October 14, Language: Related Video Shorts 0 Upload your video.
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Baking with Cookie Molds: Cookie Molds Around the Year: Try the Kindle edition and experience these great reading features: Share your thoughts with other customers. Sign in with Facebook Sign in options. Want to Read saving…. Want to Read Currently Reading Read. Refresh and try again. Shakespeare's Kitchen Quotes showing of Renaissance Recipes for the Contemporary Cook. The savory filling of tangy candied ginger and sweet dried fruit make these purses worth stealing!
To make pursses or Cremitaries Take a little mary, small raysons, and Dates, let the stones bee taken away, these being beaten together in a Morter, season it with Ginger, Sinemon, and Sugar, then put it in a fine paste, and bake them or fry them, so done in the serving of them cast blaunch powder upon them. Many types of edible flowers were used in cooking, both for their visual appeal and for their taste. Flowers were not set out onto the table in vases, but rather the dinner platters and the food itself were considered the decoration and were enhanced with flowers.
Drizzle the remaining vinaigrette over the salmon and arrange the violets on the salmon and around the plate. An other [Sallets for fish days] Salmon cut long waies with slices of onyons upon it layd and upon that to cast Violets, Oyle and Vineger.