Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook

Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook

by Francine Segan, Patrick O'Connell
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Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook by Francine Segan

“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.”
—from the Foreword by Patrick O’Connell

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 delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results.

The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting 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. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.

NOTE: This edition does not include photos.

Product Details

ISBN-13: 9780679644989
Publisher: Random House Publishing Group
Publication date: 10/05/2011
Sold by: Random House
Format: NOOK Book
Pages: 288
Sales rank: 912,909
File size: 2 MB

About the Author

Francine Segan is a psychologist, writes and lectures on food history, and consults on historic menu planning. Segan, her husband, Marc, an inventor and theater producer, and their two children, Samantha and Max, divide their time between New York City, the Berkshires, and Italy.

From the Hardcover edition.

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4.6 out of 5 based on 0 ratings. 5 reviews.
LADY-COOKS-A-LOT More than 1 year ago
Really liked the book. My husband and I are cooks for a local Renaissance faire.Found some great recipes and quotable language to use at our faire.
Guest More than 1 year ago
Overall I like this book very much. The only issue I have is that the authors took too much liberty in modifying by ¿modernizing ¿the recipes. In some instances, while the list of ingredients was available, there were no instructions on what to do with it. In some cases, the mystery was solved by reading the original recipe.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
The recipes are easy to follow and make for interesting conversation at dinner parties as they are a departure from the usual. For those who would like to try "something different" from the daily routines of dinnertime, this is a delicious way to study history.
Guest More than 1 year ago
All recipes were good. I used the recipes for appetizers: a liver pate which had dried fruits and broiled crab cakes with pistachio & pine nuts. These were wonderfull! Others in my group made salmon en croute & lamb chops & baked apples.