Shakespeare's Kitchen and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $35.00
  • Save: $10.55 (30%)
FREE Shipping on orders over $35.
Only 11 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Used: Acceptable | Details
Condition: Used: Acceptable
Comment: Hardcover as shown with wear, former library copy with stamps & stickers.
Add to Cart
Trade in your item
Get a $2.00
Gift Card.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook Hardcover – October 7, 2003


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$24.45
$13.99 $2.75

Frequently Bought Together

Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook + The Medieval Kitchen: Recipes from France and Italy + Pleyn Delit: Medieval Cookery for Modern Cooks
Price for all three: $57.65

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 288 pages
  • Publisher: Random House; 1 edition (October 7, 2003)
  • Language: English
  • ISBN-10: 0375509178
  • ISBN-13: 978-0375509179
  • Product Dimensions: 10.2 x 8.3 x 1 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #126,380 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

According to food historian Segan, we inherited much of what we now think of as "American" food from the English: "The Pilgrims who arrived at Plymouth Rock were Shakespeare's contemporaries and they brought their cookbooks from England." Updating dozens of classic Elizabethan recipes, Segan leads a culinary foray into Shakespeare's time. Each recipe is supplemented with a historical note that places the dish in context. For instance, Individual Meat Pies with Cointreau Marmalade were served by vendors catering to the theater crowd. The recipes have been adapted for the modern kitchen: all references to cauldrons have been removed. Section titles are in period English (Kickshaws instead of Appetizers, Fysshe instead of Fish, Pottage instead of Soups), but Renaissance scholars are not the only readers who will get a kick out of this book. Its playful tone, fascinating side-notes, and apt citations from the Bard's plays make this book as fun to read as it is to cook from. And for the person who spends time in the kitchen hoping to satisfy curiosity as well as appetite, recipes like Lemony Sweet Potatoes with Dates and Lobster Tails with Wildflowers are sure to appeal. Photos not seen by PW.
Copyright 2003 Reed Business Information, Inc.

From Booklist

Not since Lynne Rossetto Kasper's lauded The Splendid Table (1992) introduced cooks to the world of the seventeenth-century Italian kitchen has a historical investigation turned up so many compelling recipes as has Francine Segan in Shakespeare's Kitchen. Although not a literal gleaning of recipes from Shakespeare's plays and poetry, this volume delves into sixteenth- and seventeenth-century English cookbooks and makes them accessible, reproducible, and attractive. Segan presents each original recipe in its quaint, abbreviated form. Working from that sketchy data, she faithfully converts the antique into instructions that an experienced cook can understand and can reproduce either for a special party or for an adventuresome family. Although reading the original recipe and comparing it with its modern version makes the process look virtually transparent, it's clear that Segan spent hours in a kitchen testing proportions and measurements to make dishes palatable. Simple cauliflower chowder or Italian pea pottage show the Elizabethan fascination with exotic spices such as mace and anise seed. Kids will get a giggle out of the scatological association in the original name of the airy dumplings floating in a thirteenth-century Portuguese soup. Royals watchers will delight in Queen Elizabeth's Fine Cake and the spicy scones named King James Biscuits. Renaissance "Apple" and Steak Pie may serve as a spectacular focus for an elegant dinner party. Segan's appendix gives clever ideas for wording invitations to dinner parties featuring the book's recipes. Students of both history and literature may mine Shakespeare's Kitchen for inspiration for class projects and celebrations. Mark Knoblauch
Copyright © American Library Association. All rights reserved

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.5 out of 5 stars
5 star
17
4 star
8
3 star
1
2 star
0
1 star
1
See all 27 customer reviews
It is full of great entertaining ideas, beautiful pictures.
Savvy shopper
I highly recommend this book for serious cooks, history buffs and for people who just want to enjoy meals with flavors that are delightfully different.
"barbarawinter5"
The recipes are taken from cookbooks of the period which are enumerated in the very good bibliography.
B. Marold

Most Helpful Customer Reviews

61 of 64 people found the following review helpful By Lady Roana de Laci on October 3, 2004
Format: Hardcover
Close but not quite there. As a member of a rather heralded Guild of (amatuer - we do it for love not money) Medieval and Renaissance Cooks, I was anticipating less 'making it up as I go along" and more true redactons of the books Ms Sagan references.

I was delighted that in roughly half the recipes, she quoted the original recipe and acknowledged the source. I was less delighted when she deliberately changed ingredients, left ingredients out or in one case where it was clear that the intent of the recipe was for periwinkles (snail like mollusks greatly esteemed in Elizabethan and slightly post Elizabethan times) and she admits that in a fit of whimsy, she substituted periwinkles the flower.

Not having hauled out the books and done the research I cannot attest that the unattributed recipes come from period, nor may I suggest that they do not. Where I to serve these unattributed recipes, I would label them as "peroid" (period like) rather than period.

For the most part even those period-like recipes do sound delicious!

This is a nice book, and if it piques an interest in Medieival and Renaissance cookery,then it has served its purpose.

Do NOT take her redactions as Gospel - read them, think of the aim of the dish you are making and consult other sources, both modern and medieval period. If you need help google MEdieval Food....

The photos and garnishes are lovely however.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
34 of 37 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 8, 2003
Format: Hardcover
When I opened this book, I did not expect I would have any interest in actually preparing any dishes from it. Rather, I was looking for some insight into the history of cuisine in England around 1600. I was pleasantly surprised to find things which are really interesting to cook.
The book does not strictly cover meals mentioned in Shakespeare's plays, however, it is liberally seasoned with quotes from the Bard's plays making reference to foodstuff and spirits. The recipes are taken from cookbooks of the period which are enumerated in the very good bibliography. The volumes of this period were published from between 1560 through 1650 and all but one (Italian) are written in English and appear to be directed to the English housewife rather than the court of Elizabeth or James.
The biggest surprise is the prevalence of sweet ingredients in almost all savory dishes. If not sugar itself, then sweetness from fresh or dried fruit. The book even states that the English of the period had a serious sweet tooth. The complement to this tendency is the appearance of savory ingredients such as spinach in sweet desserts.
Another common theme in the cuisine of the period was the use of pastry crusts. They used it with just about everything. The remnants of this method can be found in dishes such as beef Wellington, savory pies, and cooking fish in a pastry crust. The method of making pastry crust may be a little unusual to the casual baker, but it is in fact based on a French technique used today for incorporating butter. Instead of cutting in the butter with forks or a pastry cutter, it is `smeared' into the dough with a kneading type of motion using, of course, very cold butter. It would be interesting to know how butter was kept cold in summer.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 19 people found the following review helpful By Basbenee on February 10, 2004
Format: Hardcover
I bought this book for my husband, who loves Shakespeare's works, history and cooking. This book is perfect for anyone with those passions (especially all together). A bit of history is included throughout, along with original recipes gleaned from Renaissance texts. Quotes from the Bard's plays are peppered about, before each recipe, etc., and most of the recipes have been beautifully photographed, just another way to whet the appetite. The recipes are fun, do-able, a little different, yet not so far out there that you'd never try them. And in the back are suggestions for parties, invitations and so on. A delight for fans of cooking, cookbook collectors and for bibliophiles with taste.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Jeremy Rahn on May 13, 2011
Format: Hardcover Verified Purchase
I love this book. The recipes are as accurate to period as you would want to eat and it contains some great little bits of history along the way. The flavor profile of this style of cooking would best be described as "sweet and savory", and often include dried fruit and fresh herbs. This is a bit different from most modern foods that I would describe as "salty and spicy". Be sure to approach each dish with an open mind and you will not be disappointed. In particular the "Old Pottage Stew" has become a real favorite among my friends. If you are looking for a change of culinary pace, give the recipes in this book a try.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Lisa Kay C. Smith on April 12, 2011
Format: Hardcover
I loved the unique way this author took the historical recipies and translated them into something accessible for today. These are wonderfully unique and exciting and relatively easy to make. I own hundreds of cookbooks and enjoy this one as one of my top 20 . . .
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By SARA MONTGOMERY on April 1, 2014
Format: Hardcover Verified Purchase
Bought it as a gift for my sister-in-law but enjoyed perusing it before sending it on to it's new home. Recipes look great and have great pictures.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover
I've only just received this cookbook as a gift so I am very eager to actually try the recipes out, but every single one looks DELICIOUS and I'm already planning my Shakespeare-themed dinner party already (which the book helps with -- it has suggestions in the back for attired, place settings, and even invitation templates).

I'll have to update this review once I've made some of the recipes, but so far it looks AWESOME!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews

Search

What Other Items Do Customers Buy After Viewing This Item?