Secret Garden Cookbook

Overview

Frances Hodgson Burnett's The Secret Garden delights in the wondrous discoveries of lonely Mary Lennox as she slowly helps bring an abandoned garden back to life. It also delights in good food and a robust appetite, and the health and strength they can bring. Written at a time when many children were going hungry and even starving, Burnett's beloved story celebrates the magic of fresh air, new milk, homemade currant buns, and hearty, simple fare.

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Overview

Frances Hodgson Burnett's The Secret Garden delights in the wondrous discoveries of lonely Mary Lennox as she slowly helps bring an abandoned garden back to life. It also delights in good food and a robust appetite, and the health and strength they can bring. Written at a time when many children were going hungry and even starving, Burnett's beloved story celebrates the magic of fresh air, new milk, homemade currant buns, and hearty, simple fare.

Inside the pages of this cookbook are recipes for Mary's favorite foods, in and out of the garden, from porridge to roasted potatoes and eggs, all inspired by The Secret Garden and all adapted by chef and culinary historian Amy Coder from traditional Victorian recipes. Ms. Coder has supplemented these simple, wholesome recipes with fascinating tidbits on Victorian foods and Victorian eating customs. The result is a scrumptious tribute to Burnett's classic novel, a fascinating glimpse into the cooking customs of a historical period that is now long past, and a step-by-step guide to making delicious, tasty treats to enjoy in your own secret garden.

A compilation of recipes for foods served in England during the Victorian Era and inspired by characters and events in "The Secret Garden" by Frances Hodgson Burnett.

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Editorial Reviews

School Library Journal
Gr 4 Up-A charming homage to Burnett's classic, this collection of 42 recipes is divided into chapters such as "Yorkshire Breakfasts," "Dickon's Cottage Food," and "A Taste of India." Cotler also includes some fascinating bits of culinary and social history, tossing off some intriguing anecdotes along the way. There are quotes from poems, various Victorian personages, and, of course, The Secret Garden. The book's design is simple yet elegant, with creamy paper and small green illustrations that add an air of grace and refinement. The author offers some tasty-looking recipes, but be aware that many of them will be difficult for children. A few involve yeast, and a recipe for Molded Spiced Pears that Cotler describes as "easy and fun" calls for a good deal of experience and judgment. However, she obviously loves food, history, and Burnett's book, and her enthusiasm shines through. This literary and culinary treat will be best enjoyed as a family resource, for children and adults cooking together.-Lauralyn Persson, Wilmette Public Library, IL Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780060277406
  • Publisher: HarperCollins Publishers
  • Publication date: 4/1/1999
  • Series: The Secret Garden Ser.
  • Pages: 128
  • Age range: 8 - 12 Years

Read an Excerpt

Cheese Muffins

Makes 12 muffins

Traditional English Muffins are a lot like yeast-risen crumpets. This popular English cheddar recipe is quick to make and just as quick to satisfy, especially when slathered with butter.

Ingredients

2 cups flour, plus extra for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 eggs
3/4 cup milk
1/2 cup grated sharp cheddar




Instructions

1. Preheat oven to 400 F. Sift the 2 cups flour, baking powder, salt, and cayenne pepper together into a medium bowl.

2. Beat one egg lightly in a small bowl, then add the milk.

3. Add the milk mixture to the flour mixture and combine. Stir in the cheese.

4. Roll out onto a floured board and cut into rounds. Place the rounds on an ungreased baking sheet. Add the second egg to the empty liquid bowl and beat lightly. Brush the tops of the muffins with the egg.

5. Bake for 10-12 minutes. Serve still warm, split, and spread with butter. (These are also good with cheese.)


Yorkshire Pudding

Serves 4-6

This world-famous dish was invented in Yorkshire in the eighteenth century as a way to use the savory drippings that fell from a spit-roasted joint of meat. Traditionally, it is served with a roast, and the recipe remains virtually unchanged, although there are endless variations. Many sprinkle a few drops of raspberry vinegar on top. It is often served as a first course, eaten on its own with thick gravy. However you decide to serve it, always cook Yorkshire pudding right before you eat it, because itdeflates quickly.

Ingredients

2 large eggs
3/4 cup milk
1/4 cup water
1 cup flour generous
pinch of salt
about 2 tablespoons meat drippings or softened unsalted butter



Instructions

1. Preheat oven to 450 F.

2. In a medium bowl, whisk together the eggs, milk, and water. Whisk in the flour and salt, just until combined.

3. Spread an 11 -by-7-inch baking pan with the meat drippings or butter and place in the oven for 5-7 minutes.

4. Very carefully, pour the batter into the pan and immediately close the oven. Cook until very puffed and nicely browned on the top, about 15 minutes. Remove from the oven. Carefully cut into squares and serve at once.

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