A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

    It is a book that is deeply rooted in his past - he grew up in Chicago's Chinatown - and reflects the experiences of many other Chinese-Americans in the New World. And it is the first to give us recipes that represent the kind of good, simple cooking which is done in Chinese home kitchens all over America. Here are the dishes that Ken Hom - and others like him - grew up on: the fresh, flavorful, easily cooked meals that his widowed mother, a working woman, would serve him day after day, as well as some dishes for special occasions. Hom describes how, apprenticed at his uncle's restaurant as a youngster, he soon learned the difference between what Chinese patrons were served and the sweet glop that American customers expected. But many of these familiar dishes are delicious if properly prepared, and he often gives us both Chinese-American and authentic versions of favorites like Subgum Chicken Soup, Chop Suey, Classic Shrimp with Lobster Sauce (the most popular dish at his uncle's restaurant, it doesn't, of course, have any lobster in the sauce), Classic Moo Goo Gai Pan, and Egg Foo Young. Tucked in among all these treasures are the warm personal memories that Ken Hom shares with other Chinese-Americans, such as his friend Amy Tan. For all of them food was the center of family life, and he recounts their stories, too, of shopping, of preparing all the good produce at the kitchen table, and of finally enjoying together the fruits of their labor.

    Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes are included.

    Although their ideas were sometimes very different from ours, the Tudors had quite explicit ideas on the effects of various foods on the body and on the health-giving properties of certain ingredients. These ideas were explored in the many dietary manuals published at the time, which Alison Sim has used in her research for the book. Etiquette, too, was treated with great seriousness in this period, and those who wished to impress a potential patron or benefactor were keen to show off their good manners. What emerges from this evidence is a more balanced and certainly more attractive picture of Tudor dining and feasting. This is the first general overview of Tudor dining, and makes the case for regarding Tudor food and feast as different from its medieval counterpart. It brings alive the royal courts and great houses of the period, but considers also the lives of the poor, whose diet was so crucially dependent on the seasons. All those interested in daily life in Tudor times and in the way that food and eating have changed over the centuries will enjoy this book.

    The introduction by Roy Shipperbottom is the fruit of extensive research into the life of the extraordinary Elizabeth Raffald, a pioneer among women entrepreneurs - she had a cooked meat shop, wrote the first-ever street directory and ran an employment agency for servants. This cookery book became a bestseller, and made public the then secret art of confectionary.

    Featuring the much-loved favourites that provide the basis of British cookery, plus special recipes for holidays and occasions, this book brings together modern and traditional recipes from England, Ireland, Wales and Scotland.

    Usually compiled by women and sold to raise funds for a charitable cause, these collections of recipes may seem to be utilitarian objects that exhibit little if any narrative interest. But this is hardly the case. In Recipes for Reading, scholars from a variety of disciplines examine community cookbooks as complex texts deserving serious study. The contributors contend that such cookbooks have stories to tell about the lives and values of the women who wrote them, stories that are autobiographical in most cases, historical in some, and fictive in others.The volume is divided into three sections. Part One provides a historical overview of community cookbooks, a discussion of their narrative strategies, and insights into the linguistic peculiarities of recipes. Part Two contains essays about particular cookbooks and their relationship to specific cultural groups. Examined here are Methodist, Mormon, and Canadian recipe collections and a recent cookbook from the National Council of Negro Women. Part Three considers a range of community cookbooks in terms of their culinary, historical, ethnic, and literary contexts. Included is a reading of the novel Like Water for Chocolate, an analysis of an early Jewish cookbook, and a look at how Mexican history and culinary changes are paralleled in cookbooks of the nineteenth century.

    Over 90 practical recipes adapted for the modern cook allow the reader to experience a real taste of the past. The early recipes are based upon archaeological discoveries and the later on manuscripts or cookbooks of the period.