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, buttered crab or lobster, Stilton cheese, syrup of mulberries, almond pudding, French bread, mushroom ketchup, and many others.
The book begins with some introductory chapters on cooking and eating in Austen's world. It then presents chapters on broad categories of food, such as beef and veal, seafood, pastries and sweets, and beverages. Each chapter includes extracts from Austen's works and from cookbooks of her period, accompanied by easy-to-follow modernized recipes. The volume closes with some sample menus; glossaries of ingredients, sources, and special tools; and a bibliography of period cookbooks and modern studies.
About the Author
KIRSTIN OLSEN is a freelance writer and the author of several reference works, including All Things Shakespeare (2002) and All Things Austen (2005), both available from Greenwood Press.
Table of Contents
Foreword and Acknowledgments
Beef and Veal
Mutton and Lamb
Eggs and Dairy
Fruit, Nuts, and Fruit Desserts
Bread and Porridge
Pastries and Sweets
Soups and Stews
Sauces and Spices
Appendix 1: What's with All the Butter?
Appendix 2: Ingredients and Sources
Appendix 3: Special Tools and Sources
Appendix 4: Jane Austen's Works and Their Abbreviations
Meet the Kitchen Maids / Meet the Tasters