The Resource Shakespeare's kitchen : Renaissance recipes for the contemporary cook, Francine Segan ; photographs by Tim Turner
Shakespeare's kitchen : Renaissance recipes for the contemporary cook, Francine Segan ; photographs by Tim Turner
Resource Information
The item Shakespeare's kitchen : Renaissance recipes for the contemporary cook, Francine Segan ; photographs by Tim Turner represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Austin Public Library.This item is available to borrow from 1 library branch.
Resource Information
The item Shakespeare's kitchen : Renaissance recipes for the contemporary cook, Francine Segan ; photographs by Tim Turner represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Austin Public Library.
This item is available to borrow from 1 library branch.
- 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
- Language
- eng
- Edition
- First edition.
- Extent
- xvi, 270 pages
- Contents
-
- Kickshaws: appetizers
- Pottage: soups and stews
- Sallet
- Vegetives
- Fowle
- Meate
- Fysshe
- The banquet
- Basics
- Feasting and bills of fare
- Isbn
- 9780375509179
- Label
- Shakespeare's kitchen : Renaissance recipes for the contemporary cook
- Title
- Shakespeare's kitchen
- Title remainder
- Renaissance recipes for the contemporary cook
- Statement of responsibility
- Francine Segan ; photographs by Tim Turner
- Language
- eng
- 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
- Cataloging source
- DLC
- http://library.link/vocab/creatorName
- Segan, Francine
- Dewey number
- 641.5942
- Illustrations
- illustrations
- Index
- index present
- Literary form
- non fiction
- Nature of contents
- bibliography
- http://library.link/vocab/subjectName
-
- Cooking, English
- Cooking, English
- Cooking, English
- Cooking, English
- Label
- Shakespeare's kitchen : Renaissance recipes for the contemporary cook, Francine Segan ; photographs by Tim Turner
- Bibliography note
- Includes bibliographical references (pages 261-263) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Kickshaws: appetizers -- Pottage: soups and stews -- Sallet -- Vegetives -- Fowle -- Meate -- Fysshe -- The banquet -- Basics -- Feasting and bills of fare
- Control code
- 479933
- Dimensions
- 27 cm
- Edition
- First edition.
- Extent
- xvi, 270 pages
- Isbn
- 9780375509179
- Lccn
- 2002036839
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations
- System control number
-
- (Sirsi) i9780375509179
- (OCoLC)50919733
- Label
- Shakespeare's kitchen : Renaissance recipes for the contemporary cook, Francine Segan ; photographs by Tim Turner
- Bibliography note
- Includes bibliographical references (pages 261-263) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Kickshaws: appetizers -- Pottage: soups and stews -- Sallet -- Vegetives -- Fowle -- Meate -- Fysshe -- The banquet -- Basics -- Feasting and bills of fare
- Control code
- 479933
- Dimensions
- 27 cm
- Edition
- First edition.
- Extent
- xvi, 270 pages
- Isbn
- 9780375509179
- Lccn
- 2002036839
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations
- System control number
-
- (Sirsi) i9780375509179
- (OCoLC)50919733
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.austintexas.gov/portal/Shakespeares-kitchen--Renaissance-recipes-for/T1P2d-vQ_O4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.austintexas.gov/portal/Shakespeares-kitchen--Renaissance-recipes-for/T1P2d-vQ_O4/">Shakespeare's kitchen : Renaissance recipes for the contemporary cook, Francine Segan ; photographs by Tim Turner</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.austintexas.gov/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.austintexas.gov/">Austin Public Library</a></span></span></span></span></div>
