Reading "Cookbooks"

The Book Lover's Cookbook -
From Amazon/Publisher's Weekly -
For anyone who has ever wanted to taste the food that plays a role in their favorite books, this charming volume provides the recipes. Wenger and Jensen, both chefs and avid readers, have pored over volumes from Little Women to The Importance of Being Earnest, found food-related passages and devised recipes for each. For example, Catch 'Em to Eat 'Em Chicken and Dumplings was inspired by this passage from Frannie Flagg's Fried Green Tomatoes at the Whistle Stop Café: "Even at 11, they say she could make the most delicious biscuits and gravy, cobbler, fried chicken, turnip greens, and black-eyed peas. And her dumplings were so light they would float in the air and you'd have to catch 'em to eat 'em." Scattered between recipes and passages are quotations from authors about food and writing. At times, Wenger and Jensen may stretch to link some of their recipes to literature-Baked Stuffed Mushrooms follows a passage from Alice and Wonderland-which seems rather unnecessary given that there are so many books with appropriate food descriptions. Nonetheless, their volume provides a fun read for any bibliophile-cum-foodie.
Copyright 2003 Reed Business Information, Inc.



The Little House Cookbook - 

The following content was provided by the publisher.

From daily bread to a full-course Christmas dinner, here are more than 100 recipes introducing the foods and cooking of Laura Ingalls Wilder's pioneer childhood and that of her husband's boyhood on a dairy farm.

The Jane Austen Cookbook - When a food historian and an Austenian scholar collaborate, you get a cookbook that is both intelligent and charming. Georgian and Regency recipes out of context would be cute but not necessarily a chef's first choice. Set against a backdrop of the era's social and domestic history, however, the cuisine finds its place. Black-and-white photos and drawings extend the descriptions. The first half is full of facts about and analyses of Austen's friends, novels, and letters; the second half has the recipes, most of which have been adapted to the modern kitchen, e.g., macaroni, jugged steaks with potatoes. It was more difficult to adapt the pigeon pie! Black and Le Faye's work offers interesting tidbits about 19th-century English social life and customs, and if anyone wants to know what "salmagundy" is, the answer lies here. Recommended for food history collections.?Wendy Miller, Lexington P.L., Ky.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.