Italian Books - Page 11

The Food of Italy: A Journey for Food Lovers (Food Of Series)

Kay Halsey

Amazon Price: $23.07 List Price: $34.95 Usually ships in 6 to 11 days By: Whitecap Books Amazon Marketplace: 15 new & used starting at $19.95

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian
Subjects -> Cooking, Food & Wine -> General
Subjects -> Cooking, Food & Wine -> General AAS

Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

A passionate portrait of a country's passion for food.

Starting in the kitchens of Sicily, The Food of Italy moves to the cheese-makers of Naples through Tuscany's vineyards and on to the restaurants of Bologna. Recipes include a simple seafood antipasto, rich polenta with wild mushrooms, and strawberries drizzled with balsamic. Each dish is photographed as it is made, accompanied by useful tips on preparation and ingredients. Other photographs bring to life the stunning countryside of Italy and the lives of its people richly celebrating their love of good food and good company.

About The Food of... series A culinary journey around the world.

Each title in The Food of... series is a comprehensive introduction to one of the world's great cuisines. The books feature more than 100 delicious recipes highlighting the country's culinary treasures. Instructive color photographs of each dish in preparation identify the local ingredients, from vegetables and flavorings fresh from the market to street snacks, sweets, and colorful exotic fruits. Full-color feature sections explore the essence of each individual culture's food and cooking techniques.

The New Italy: A Complete Guide to Contemporary Italian Wine

Daniele Cernilli, Marco Sabellico

Amazon Price: $16.47 List Price: $24.95 Usually ships in 24 hours By: MITCH Amazon Marketplace: 29 new & used starting at $14.03

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Spirits
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Wine -> Wine & Winemaking
Subjects -> Cooking, Food & Wine -> Reference

Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Finally Italy!! 5 out of 5 stars.
9 of 22 people found this review helpful.

This book gives a very comprehensive and up to date overview of what is produced today in Italy. A must have for all Italian wine lovers!

I expected alot more 3 out of 5 stars.
5 of 7 people found this review helpful.

As difficult as it was for me to believe this, I really thought that this book would have been much more comprehensive, not just a vehicle to flatter a handfull of producers that must be current Gambero Rosso "Favoriti". I get as much, if not more, out of my quarterly subscription to the magazine. Ordinarily, I really like Daniele Cernilli's writing along with his willingness to take chances and "Tell it like it is". I wish he had done so here. The regions could have been probed much more in-depth and the producers expanded to mirror the magazine. 3 GENEROUS stars.

Editorial Review:

Give a toast to the best, most up-to-date, and beautifully photographed reference on Italian wines! The New Italy explores every signifcant development in the country’s wine scene, widely considered one of the world’s most complex. It gives readers a comprehensive and thorough look at all the country’s key wine types, from Barolo, Chianti, and Montepulciano to Sangiovese and the champagne-like sparkling Prosecco. An introduction to Italy’s wine styles and winemaking methods is followed by a region-by-region tour of vineyards, from Piedmont in the north to Calabria in the south. Full-color specially commissioned maps, details of the appellations and grape varieties, background on climate and geography, and profles of the leading producers round out this lively portrait.

 

Italian Food (Penguin Classics)

Elizabeth David, Julia Child

Amazon Price: $10.88 List Price: $16.00 Usually ships in 24 hours By: Penguin Classics Amazon Marketplace: 37 new & used starting at $8.75

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Baking -> General
Subjects -> Cooking, Food & Wine -> Baking -> General AAS
Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian

Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Absolutely The Best Book on Traditional Italian Food 5 out of 5 stars.
20 of 21 people found this review helpful.

I've been carrying around my 1969 Penguin editon of Elizabeth David's book for over 30 years. It's now a wreck - it's been used so much! It is absolutely the best book I have read (and used constantly) that describes the art of cooking Italian food. Great descriptions of Italian (including regional) ingredients and really easy to follow practical menus. I was so delighted to learn that a new edition of this marvelous book (first published in 1954!) was available.

Indispensible Scholarly Study. Buy It! 5 out of 5 stars.
18 of 20 people found this review helpful.

`Italian Food' is one of the three major books Elizabeth David wrote in the first five years of her culinary writing career, the other two being `French Provincial Cooking' and her first, `Mediterranean Food'. The titles of two of these three books, being about `Food' and not strictly about `Cooking' is very telling of the fact that Ms. David's major books on food are simply not like any other writer of her generation.

For starters, it is a mistake to see Ms. David as `the English Julia Child'. While Julia Child was possibly the most outstanding teacher of cooking methods writing in English, Ms. David was the most distinguished scholar of English, French, and Italian cooking methods and cuisine. The hallmark of that difference was that while Julia Child reworked and expanded traditional recipes so that no detail was left to chance for the amateur American cook, Ms. David goes to equal lengths to describe exactly how Italians really cook, down to the marked inexactness of their measuring.

Unlike all the great modern writers in English on Italian cuisine such as Marcella Hazan, Giuliano Bugialli, and Lydia Bastianich, Ms. David not only gives us a survey of Italian ingredients, recipes, and methods, she gives us a critique of them as well. Can you possibly imagine Marcella Hazan saying that the Italians generally do not cook eggs very well?

Note that Ms. David is as rigorous about her giving the correct Italian names to things as the very best of the Italian writers, but unlike the Italians, she is really seeing Italian cooking through French colored glasses. Today, we commonly think, for example, of a frittata as a distinct type of dish. Ms. David translates `frittata' into `omelet'. Her description of the technique is perfect, something even Mario Batali would be proud to quote, but he may object to the interpretation of the dish as seen by `the F country'.

The importance of Ms. David's achievement, which required a full year's research in Italy, can only be appreciated when you realize that she was working in a climate of opinion in England which saw Italian cuisine as very dull, being nothing more than variations on pasta and veal. As we are well aware today, Ms. David found an enormous wealth of regional diversity in ingredients, methods, and even language, as the same pasta shape can be called three or four different names in different parts of the country.

Since this is a critical and analytical look at Italian cooking, it is done by type of dish rather than by region. And, the book is not intended to be a `complete' survey of Italian dishes. There are a few well known dishes such as `pasta puttanesca' or `timbales' which are not here, and some, such as `spaghetti alla carbonara' which are found under a slightly different name, `Maccheroni alla carbonara' (which is actually more appropriate, as many types of pasta shapes are done with this eggy preparation).

One of the many things that stand out in this book is how well Ms. David's personality and point of view come out on practically every page. In a recent competition for `The next Food Network Star', the judges stated over and over that the contestants must project who they were while presenting the culinary material. Like her great contemporaries, M.F.K. Fisher and Julia Child, this is certainly one thing which Elizabeth David does to great effect. I was especially pleased when she spoke of her connection to the much older travel writer, Norman Douglas. While Ms. David's biography did not clearly reveal the source of Elizabeth's love of food and food writing, the statements in Ms. David's own `Italian Food' make it clear that the elder Norman Douglas was her primary mentor in establishing her professional interest in food and writing about it at a very high standard.

Ms. David's high standards are evident when you compare her writing with that of Tony May in his recent handbook, `Italian Cuisine' where I found several mistakes in identifying ingredients. While the culinary content was sound, Mr. May, and his publisher's copy editors, had relatively low standards for factual accuracy.

A quick look at the back of `Italian Cooking' confirms the fact that this is more a work of scholarship than of a simple book on cookery. There are appendices of bibliographies on both cooking and tourism and notes on wine. One may need to be a little careful with any references, especially on wine and travel, as much in this area has changed in the last 50 years.

Short of stumbling across an autographed copy of the hardcover edition with the original illustrations, you will want to refer to the revised edition, first published by Penguin Books in 1963, as this edition incorporates most of the footnotes into the main text, as the footnoted material was largely segregated due to the 1954 rationing of food in England.

While Ms. David had several major culinary writing disciples, especially Jane Grigson and Claudia Roden, I believe the only place you will find writing at her level of scholarly criticism is from the leading modern columnists such as John Thorne, Jeffrey Steingarten, and James Villas.

You may not want to cook from this book on a daily basis, but as I have, I believe you can use this as your primary source of Italian recipes, and be all the wiser for choosing this volume.

Twelve: A Tuscan Cook Book

Tessa Kiros

Amazon Price: $27.50 List Price: $27.50 Usually ships in 24 hours By: Whitecap Books Amazon Marketplace: 15 new & used starting at $20.00

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian
Subjects -> Cooking, Food & Wine -> General
Subjects -> Cooking, Food & Wine -> General AAS

Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Editorial Review:

A 12-month journey through the tastes of Tuscany.

In this exquisitely photographed book, Tessa Kiros uses each month of the year as a device to explore and record recipes in seasonal cooking with fine ingredients. Her personal observations throughout reveal the nuances of the Italian meal.

"The Store Cupboard" has tips on filling the pantry with the right ingredients. The "Basics" section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book.

Here are examples of the fabulous recipes:

• Risotto alla Toscana (Tuscan risotto)
• Spezzatino di cinghiale (wild boar stew)
• Zuccotto (chocolate and vanilla sponge pudding)
• Melanzane alla parmigiana (baked eggplant with tomato, mozzarella and Parmesan cheese)
• Stracotto di manzo (beef braised in red wine)

Twelve is a sensitive, personal exploration of one of the world's most popular culinary traditions by an author who lovingly shares her discoveries with the home cook.

Cooking Light Cook's Essential Recipe Collection -- Italian: 58 essential recipes to eat smart, be fit, live well (Cooking Light)

Cooking Light Magazine

Amazon Price: $12.21 List Price: $17.95 Usually ships in 24 hours By: Oxmoor House Amazon Marketplace: 44 new & used starting at $5.94

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian
Subjects -> Cooking, Food & Wine -> Special Diet -> Healthy
Subjects -> Cooking, Food & Wine -> General

Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Good, Low Fat Recipes - a Bit Pricey 4 out of 5 stars.
6 of 6 people found this review helpful.

This is a great little cookbook with gorgeous pictures of the completed recipes. I've made many of the recipes in this book and have been well satisfied with them. My only complaint is that the price is a bit steep for such a short cookbook.

Editorial Review:

When we gush that this first-ever Italian cookbook from the experts at Cooking Light magazine contains only the most bellisimo dishes, we’re not exaggerating. And did we mention healthy? This collection goes way beyond spaghetti and meatballs, showcasing incredibly good and good-for-you regional specialties—some familiar, some not, but all with the Cooking Light Test Kitchens seal of approval.

The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes (Best of Gourmet)

Gourmet Magazine Editors

Amazon Price: $26.40 List Price: $40.00 Usually ships in 24 hours By: Random House Amazon Marketplace: 45 new & used starting at $4.98

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian
Subjects -> Cooking, Food & Wine -> Special Occasions -> Gourmet
Subjects -> Cooking, Food & Wine -> Special Occasions -> General

Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Another tummy tome from 'Gourment' Great Entertaining' 5 out of 5 stars.
13 of 14 people found this review helpful.

`The Best of Gourmet 2007' is a 65th Anniversary edition of recipes collected from `Gourmet' of both the last year and from the previous 65 (up to 2005) years. In most ways, it is very similar to `The Best of Gourmet 2006', which means it's an excellent source of menus for entertaining 6 to 8 people at dinner on a regular basis, when you have an aversion to repeating yourself too often.

The book begins with the collection of 65 `favorite' recipes. This collection is not uniformly easy, difficult, or popular. Some, like their versions of cabbage and noodles and Caesar salad, are simple and common while the chocolate souffle cake and the Vietnamese Pho Bo (Hanoi Beef Noodle soup) are complex and exotic. This makes the section good foodie reading, to see what it is which tickles the fancy of the `Gourmet' editors.

As with all `Gourmet' recipes, at least all I've seen over the past four years that I've been reading the magazine, the instructions are detailed and quite precise; however, being true to the magazine's name, they have something about them which makes them more interesting than the average `Joy of Cooking' or even `Good Housekeeping' recipe. The very best thing about the selection of `Gourmet' recipes for me is that they carry lots of recipes for classic types of dishes which are simply a bit beyond the pale of the '30 Minute Meal' crowd. This includes recipes for gratins, tarts, breads, crackers(!), souffles, braises, cakes, pies, and assembled desserts such as a charlotte. The excellent index does, however, provide nifty little clock icons by each recipe that can be done in that famous '30 minutes' or less. This being `Gourmet', I may take this with a grain of salt, and stick with Rachael Ray if you are seriously interested in FAST dishes.

After the '65 Favorite Recipes' comes 18 menus, with each recipe within a menu calibrated to produce the same number of servings, something not everyone with the same objective can seem to pull off. There is no obvious pattern to the choice or arrangement of menus. The overriding criterion was, I'm sure, did it appear in `Gourmet' in the previous 12 months (in 2006, actually). Some are oriented to a location (New Mexico, Naples, Greek Seaside, Provence), some are keyed to a season (summer, winter, fall harvest), some are for a specific meal (breakfast, lunch, supper), and some are for a particular holiday (Lunar New Year, Thanksgiving (2), Christmas cocktail party, Christmas feast). The shotgun selection is less random if you happen to own several of the previous yearly `Gourmet' collections. Put them all together and you have a really fine collection of hundreds of different menus, all with the `Gourmet' imprimatur. This is by far the best auxiliary I know of to a copy of Martha Stewart's classic `Entertaining'. It's even better than anything I've seen from Martha and company. Each menu, even those for breakfast, include one or more wine selections for the menu, and they are very specific, down to the chateau and vintage year! About half of these recipes are showcased in quarter, half, or full-page pics. Unfortunately, the good editors are often not able to put the recipe and pic on the same or facing pages. Pity.

Following the 18 menus, with approximately 100 recipes, is `The Recipe Compendium', with a dozen or more recipes in each of the following categories:

Appetizers
Breads
Soups
Fish and Shellfish
Meats
Poultry
Breakfast, Brunch, and Sandwiches
Pasta and Grains
Vegetables
Salads
Condiments and sauces
Desserts

These recipes are not accompanied by photographs. Unlike the menu recipes, they are almost uniformly calibrated to `Serve 4'. This is nice, as it makes it a lot easier to match up recipes to create a menu of your own. All recipes also contain two timings, one is `active' time and the other is `start to finish'.

Where appropriate, each recipe also cites special equipment and references to a `Sources' glossary where the ingredient or equipment is not available at the typical supermarket. I found two quirks in these features. One was the fact that sometimes there were references to `Sources', but the item was nowhere to be found in this glossary. The other was the reference to an `adjustable-blade slicer'. Now in a moment of cognitive befuddlement, I could not for the life of me imagine what that was, until I realized they were talking about a mandoline! This is a case like those in cookbooks translated from the French where `Herbes de Provence' is translated to `French herb collection'. The fact is that anyone who owns three cookbooks and watches the Food Network at least 2 hours a week will know what `mandoline' and `herbes de Provence' mean, and will be befuddled by a `translation'. But so much for that little linguistic rant.

At a list price of $40, these books are just a bit pricy, but there is a great synergy to be had in owning several in the series. If you are really interesting in cooking and have little interest in travel or expensive restaurants, the cost of these books is a far better investment than the cost of 12 issues of `Gourmet'. One can hope that Conde Nast will come out with an index to all these volumes (It may exist, I haven't looked for it yet).

Great resource for entertaining.

Editorial Review:

Take a mouthwatering look and treat yourself to The Best of Gourmet, a spectacular collection of the year’s best menus and recipes, all gathered for you in one beautiful cookbook! Plus, thrill your guests with our anniversary celebration section “Sixty-Five Years, Sixty-Five Favorite Recipes” featuring the best-of-the best recipes – one chosen from each scrumptious year of our magazine. With 350 delicious recipes, 28 spectacular menus and 120 full-color photographs.

The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts

Todd English, Sally Sampson

Amazon Price: $19.17 List Price: $27.00 Usually ships in 24 hours By: Simon & Schuster Amazon Marketplace: 64 new & used starting at $5.96

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Baking -> Pizza
Subjects -> Cooking, Food & Wine -> Baking -> General
Subjects -> Cooking, Food & Wine -> Baking -> General AAS

Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

Editorial Review:

"Never trust a round pizza"

-- Todd English

Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce.

Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."

Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.

Italian Slow and Savory

Joyce Goldstein

List Price: $40.00 By: Chronicle Books Amazon Marketplace: 58 new & used starting at $1.85

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian
Subjects -> Cooking, Food & Wine -> Regional & International -> General AAS
Subjects -> Cooking, Food & Wine -> General

Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

A Must Cook Book For Those Who Love Italian Food 5 out of 5 stars.
15 of 15 people found this review helpful.

I must admit that I own more cookbooks by Joyce Goldstein than any other author. I read them cover to cover. I am an experienced home chef and always learn new things from her books. I find they not only contain well written recipes but are educational and interesting.

Italian Slow and Savory is a wonderful cookbook that covers territory not found in many other Italian cookbooks I have seen. The introduction contains brief descriptions of the cuisine and wine from each of the Italian regions.

The selected recipes are from both well and lesser known regions. They are well written, easy to follow, and accurate with informative introductions. Notes at the end of each recipe provide specific wine recommendations with descriptions of the wine and information as to why the wines work with the dish.

Some of my particular favorite recipes include: Braised Tuna with Tomato, Garlic, and Mint from the Island of Favigna; Farro with Butternut Squash and Chestnuts from Tuscany; Sardinian Clam Soup with Fregola; and Agnello Brucialingua (Lamb to Burn Your Tongue) from the Abruzzo. Over the winter, I look forward to trying many of the stews and braising recipes using lamb and pork shoulder.

Italian Slow and Savory has been the perfect holiday gift for my friends and family who love to cook (both experienced and inexperienced home chefs) and are interested in Italian cuisiine.

Editorial Review:

Italian Slow and Savory celebrates the pleasure of taking time when it comes to friends, family, and good food. In this inspiring cookbook, acclaimed author Joyce Goldstein presents more than 120 recipes for slow-cooked soups, stews, pasta sauces, braises, roasts, and casseroles, with rich, full flavors that are unmatched by faster cooking methods. There is nothing better than slow in the kitchen when these savory favorites are bubbling on the stove or in the oven. Taking time to cook, while leaving cooks time, these dishes are amazingly easy to prepare braised pork ribs and sausages smothered in tomatoes and red wine, fennel-scented beef sauce served over polenta, hearty white bean soup with mussels, lamb stew flavored with citrus-scented olives. In a world where even fast food seems to be getting faster, here is a mouthwatering homage to putting on the brakes and dining the Italian way.

The Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of WIne

Brian St. Pierre

Amazon Price: $24.95 List Price: $24.95 In stock soon. Order now to get in line. First come, first served. By: Chronicle Books Amazon Marketplace: 26 new & used starting at $6.24

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Spirits
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Wine -> Food & Wine
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> General AAS

Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

Glass in one hand, fork in the other, Brian St. Pierre explores the regional wines and cuisines of Italy in this dream of a cookbook. As you'd expect from the author of A Perfect Glass of Wine, St. Pierre brings to the table fabulous recipes and inspired wine pairings. Whether it's a hearty barolo from Piedmont in the northwest that complements a pan-roasted veal tenderloin, a refreshing pinot grigio from the shores of the Adriatic paired with succulent risotto di frutti di mare, or a glass of easy-going Apulia primitivo from the southern reaches to enjoy with the rosemary and oregano notes of slow-baked lamb, each wine suggestion is designed to enhance the flavor of the recipe. The sweeter side of the wine spectrum is also represented with such treats as zuppa inglese with strawberries served alongside a glass of sparkling prosecco a finish with flourish to a remarkable meal. With a glossary of wine terms and gorgeous photographs of both the wine and the food, this stylish cookbook is as beautiful as it is informative.

Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook

Francine Segan

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: Random House Amazon Marketplace: 44 new & used starting at $13.94

Buy at Amazon.com

Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Baking -> General
Subjects -> Cooking, Food & Wine -> Baking -> General AAS
Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian

Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

“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. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. 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.