Cooking with Jane Austen (Feasting with Fiction Series)
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,...
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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. Annotation ©2005 Book News, Inc., Portland, OR Anita Beaman - VOYA The first book in this new series offers insight into Austen's books from the perspective of the kitchen. Olsen, author of All Things Austen: An Encyclopedia of Austen's World (Greenwood, 2005) and an amateur chef, delves into Austen's works with knife and fork in hand, presenting readers with everything that they will ever need to know about cooking in Regency England. Perfect for school projects that call for culinary information or for Austen aficionados, this resource begins with a thorough introduction describing the acquisition, preparation, and serving of food, delving into the details of each meal. The bulk of the book consists of recipes for the dishes mentioned in Austen's novels. Divided into chapters on various meats and seafood, eggs and dairy, vegetables, bread and pastries, soups, sauces, and beverages, each contains its own introduction. Recipe entries contain a quotation from Austen's work referencing the dish, a few sentences of commentary, the authentic Regency recipe, and a modernized one. The final chapter includes sample menus, and appendixes provide an essay on the use of butter and notes on ingredients and special tools. A bibliography includes the original sources of the recipes as well as additional resources. A must-have for schools and libraries where Austen or the Regency period is part of the curriculum, this book will be less popular where these topics are not emphasized. Be on the lookout for other titles in this series. (Feasting with Fiction). VOYA CODES: 5Q 2P M J S (Hard to imagine it being any better written; For the YA with a special interest in the subject; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9; Senior High,defined as grades 10 to 12). 2005, Greenwood, 432p.; Index. Illus. Biblio. Further Reading. Appendix., PLB $55.. Ages 11 to 18.
Foreword and AcknowledgmentsIntroductionFrench CuisineBeef and VealMutton and LambPorkPoultryGameSeafoodEggs and DairyVegetablesFruit, Nuts, and Fruit DessertsBread and PorridgePastries and SweetsSoups and StewsSauces and SpicesBeveragesSample MenusAppendix 1: What's with All the Butter?Appendix 2: Ingredients and SourcesAppendix 3: Special Tools and SourcesAppendix 4: Jane Austen's Works and Their AbbreviationsBibliographyMeet the Kitchen Maids / Meet the Tasters
\ From the Publisher"[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\ "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\ "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\ "A must have for schools and libraries where Austen or the Regency period is part of the curriculum."\ -\ VOYA\ "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\ \ \ \ \ \ VOYAThe first book in this new series offers insight into Austen's books from the perspective of the kitchen. Olsen, author of All Things Austen: An Encyclopedia of Austen's World (Greenwood, 2005) and an amateur chef, delves into Austen's works with knife and fork in hand, presenting readers with everything that they will ever need to know about cooking in Regency England. Perfect for school projects that call for culinary information or for Austen aficionados, this resource begins with a thorough introduction describing the acquisition, preparation, and serving of food, delving into the details of each meal. The bulk of the book consists of recipes for the dishes mentioned in Austen's novels. Divided into chapters on various meats and seafood, eggs and dairy, vegetables, bread and pastries, soups, sauces, and beverages, each contains its own introduction. Recipe entries contain a quotation from Austen's work referencing the dish, a few sentences of commentary, the authentic Regency recipe, and a modernized one. The final chapter includes sample menus, and appendixes provide an essay on the use of butter and notes on ingredients and special tools. A bibliography includes the original sources of the recipes as well as additional resources. A must-have for schools and libraries where Austen or the Regency period is part of the curriculum, this book will be less popular where these topics are not emphasized. Be on the lookout for other titles in this series. (Feasting with Fiction). VOYA CODES: 5Q 2P M J S (Hard to imagine it being any better written; For the YA with a special interest in the subject; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9; Senior High,defined as grades 10 to 12). 2005, Greenwood, 432p.; Index. Illus. Biblio. Further Reading. Appendix., PLB $55.. Ages 11 to 18. \ —Anita Beaman\ \
