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Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels Paperback – September 17, 2000


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Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels + Harbors and High Seas, 3rd Edition : An Atlas and Geographical Guide to the Complete Aubrey-Maturin Novels of Patrick O'Brian, Third Edition + A Sea of Words, Third Edition: A Lexicon and Companion to the Complete Seafaring Tales of Patrick O'Brian
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Editorial Reviews

Amazon.com Review

Animal lovers, relax--"Spotted Dog" is a kind of pudding, not a dalmatian. It is also the favorite pudding of Jack Aubrey, the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter, Lisa Grossman, take readers on a culinary adventure through the kitchens and cuisine of the early 19th century.

Since food figures prominently in O'Brian's novels, his fans will already be familiar with such names as Skillygalee, Drowned Baby, Soused Hog's Face, and Jam Roly-Poly, but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee, for example, is oatmeal gruel, while Drowned Baby is similar to Spotted Dog, only without the currants and eggs. And Spotted Dog is...? You'll find the recipe in the Grossmans' book, along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure, your culinary prowess, and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past, an inspired piece of culinary detective work, and a delightful gastronomic companion to the novels of Patrick O'Brian. --This text refers to an out of print or unavailable edition of this title.

Review

A thoroughly readable cookbook, as well as a useful appendix to a great series of novels. -- San Jose Mercury News
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Product Details

  • Paperback: 336 pages
  • Publisher: W. W. Norton & Company; New edition edition (September 17, 2000)
  • Language: English
  • ISBN-10: 0393320944
  • ISBN-13: 978-0393320947
  • Product Dimensions: 6.2 x 0.9 x 9.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #260,410 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

11 of 11 people found the following review helpful By TK on January 9, 2007
I made both of the title dishes (and many of the others)and all were great. The writing was both entertaining and informative. The recipe for Millers in Onion Sauce almost makes me willing to try rat for dinner.
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8 of 9 people found the following review helpful By G. Bishop on January 9, 2007
I haven't cooked anything from this cookbook yet. It's not exactly family dinner fare. But I've flipped through it enough to know that the writers have done a great deal of research into the food, on land and sea, in the times and places of the Aubry/Maturin novels. In several cases, they offer two recipes for one dish, one that tells how it would have been cooked in a ship's galley and one that tells how to cook it in a modern kitchen. My husband has read all of O'Brien's books and has looked through the cookbook to find many dishes he remembers from the books. They're all there. It was everything I hoped it would be. Now if I could just find a good reason to cook this stuff! :)
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8 of 9 people found the following review helpful By K. Morey on July 22, 2005
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I can't imagine anyone but a masochist or a professional chef tackling these recipes, but the book is such a joy to read -- funny, informative, fascinating -- that it makes great reading on its own and is a marvelous accompaniment to the Aubrey/Maturin novels. If you haven't read those novels, this book will make you want to!
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5 of 5 people found the following review helpful By Charles Riggs on July 27, 2005
Having read all the Aubrey and Maturin books, and being in the process of repeating them as well as urging them on all my friends, I was most interested in learning more about their daily fare and their gastronomical delights. This book is marvelous, and makes it easy to plan for the naval feast we plan to hold this fall, in honor of these extraordinary figures and their grand adventures.
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4 of 4 people found the following review helpful By High Seas Harry on January 11, 2007
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Lobscouse and Spotted Dog is a lot of fun for those of us who are both fans of Nelson's navy, and part time chefs as well. I sometimes think that a historically accurate dish somehow transports us back to those swashbuckling days when men were men, and walking the plank was not measuring your new hardwood floor at home depot.

The recipes are apparently accurate, and the comments are drole. And if you've got a little time on your hands, there's a theme party waiting for you to create. Get your pals to dress up like Horatio Hornblower and break out the Admiral's Flip. Then the neighbours'll have something to talk about, damn your eyes! Beat to quarters, if you please!
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4 of 4 people found the following review helpful By Renee Levene on June 27, 2009
As a huge fan of Patrick O'Brian's Aubrey-Maturin series, I thought this would be interesting to read. And it is! The recipes are divided into sections according to events in the books, with excerpts preceding the recipes. However, one must have plenty of time and equipment to make the famous "puddings" of the era. Most of the pudding recipes call for suet as a key ingredient. That, and lack of a pudding-basin, ended my interest in attempting a Spotted Dog. However, I may attempt a few of the biscuits...as long as they don't require suet! As a companion to understanding the cuisine of Nelson's Navy, however, it's absolutely delightful.
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4 of 4 people found the following review helpful By Deborah A. Bonner on March 2, 2006
For anyone who didn't read this series or read it only casually, this probably wouldn't be terribly interesting. However, for someone (like my husband) who read and very much enjoyed the entire series, (even the last, unpublished #21)this helped to clarify the day to day routine of the life of a middle class sea captain. All I can say is thank goodness I wasn't their cook.
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6 of 7 people found the following review helpful By M. Sohnly on September 18, 2005
A very enlightening book on recipes of the Aubrey/Maturin era. Few if any of them I can tackle with success (not a cook) and few I would eat. I'm just a landlubber but this book sheds light on the eating habits and tastes of those afloat and on land during the Victorian era. I highly recommend this as a companion to O'Brien series
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