000			02947cam a22004334i 4500
005			20221101184411.0
008			060123s2003 nyua b 001 0 eng d
010			_a 2002036839
011			_aBIB MATCHES WORLDCAT
020			_a0375509178 _qalk. paper
020			_a9780375509179 _qalk. paper
035			_a(ATU)b11074061
035			_a(OCoLC)50919733
040			_aDLC _beng _erda _cDLC _dYDX _dWSL _dBAKER _dNLGGC _dYDXCP _dBTCTA _dIG# _dNSB _dDEBBG _dOCLCQ _dATU
042			_apcc
043			_ae-it---
050	0	0	_aTX717 _b.S327 2003
082	0	0	_a641.5945 _221
100	1		_aSegan, Francine, _eauthor. _91056613
245	1	0	_aShakespeare's kitchen : _bRenaissance recipes for the contemporary cook / _cFrancine Segan ; photographs by Tim Turner.
250			_aFirst edition.
264		1	_aNew York : _bRandom House, _c2003.
300			_axvi, 270 pages : _billustrations ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 261-263) and index.
505	0		_aKickshaws: appetizers -- Pottage: soups and stews -- Sallet -- Vegetives -- Fowle -- Meate -- Fysshe -- The banquet -- Basics -- Feasting and bills of fare.
520			_aFrancine 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.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, English _9316064
650		0	_aCooking, English _xHistory _y17th century.
650		0	_aCooking, Italian _9316077
856	4	2	_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/bios/random054/2002036839.html
907			_a.b11074061 _b10-06-19 _c27-10-15
942			_cB
945			_a641.5945 SEG _g1 _iA397297B _j0 _lcmain _o- _p$51.50 _q- _r- _s- _t0 _u4 _v0 _w0 _x0 _y.i1234736x _z29-10-15
998			_a(2)b _a(2)c _b23-03-18 _cm _da _feng _gnyu _h0
999			_c1164254 _d1164254