TY  - BOOK
AU  - Segan,Francine
TI  - Shakespeare's kitchen: Renaissance recipes for the contemporary cook 
SN  - 0375509178
AV  - TX717 .S327 2003
U1  - 641.5945 21
PY  - 2003///
CY  - New York
PB  - Random House
KW  - Cooking, English
KW  - History
KW  - 17th century
KW  - Cooking, Italian
N1  - Includes bibliographical references (pages 261-263) and index; Kickshaws: appetizers -- Pottage: soups and stews -- Sallet -- Vegetives -- Fowle -- Meate -- Fysshe -- The banquet -- Basics -- Feasting and bills of fare
N2  - 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
UR  - http://catdir.loc.gov/catdir/bios/random054/2002036839.html
ER  -