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From the Publisher
"A rich, fun survey of early cooking methods and recipes for modern readers and librarians interested in culinary history."
Midwest Book Review
"This book ventures beyond literature and cookery into history, etymology, and sciences….Thorough, exemplary, logical, and unflinchingly authentic, the volume is a labor of love and thoughtful scholarship. Offering 189 recipes (some delicious), the book features a 67-page introduction on period ideology, dietary theory, law, pharmacology, etiquette, and economics. There are four appendixes, including Hard to Find Ingredients (substitutions/sources for hyssop, isinglass, verjuice, etc.) and Wages and Prices….The recipes are irresistible to read, if not always to cook--baked porpoise, swan's-blood pudding, and an aphrodisiac tart with sparrows' brains (the authors suggest substituting a teaspoon of Spam). In the fully quoted and cited original recipes, the authors note details that might escape readers' attention, e.g., carving breast meat from a live chicken….This wonderful book joins such titles as Francine Segan's Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook (2003). Highly Recommended."
"Cooking with Shakespeare is packed with information that will interest culinary historians, lovers of Shakespeare, and foodies alike."
"The introduction outlines the material and ideological conditions surrounding the production and consumption of food in Shakespeare's time. Each of the 189 entries couples a recipe taken from an early modern source with a related reference in Shakespeare, a short discussion of important terms in the recipe or quotation, and a translation of the recipe into modern terms….Bon appetit."
Studies in English Literature
"…Cooking with Shakespeare should set a new standard for cookbooks about food and cookery of 16th-century England….Cooking with Shakespeare should satisfy almost everyone with an appetite for the subject."