Customer Reviews

Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook

5 star:		(12)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

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.

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.

It is not surprising that the most pervasive foreign influence was not French, but Italian. Note, for example, that one of Shakespeare's most popular plays, `The Taming of the Shrew' was based on a 17th century Italian style of comedy. Tomatoes and chili peppers are totally absent, as they had not even been adapted in Italy yet, but artichokes, cardoons, asparagus, capers, mint, peas, parmesan cheese, and flat leaf parsley are all common. Citrus fruits, both local and from the Mediterranean are very popular. The fact that relations between England and France were probably very cool at this time, and the fact that England was rapidly developing a world wide trading network, especially with the Mediterranean and the Levant explains the popularity of food from that region. It is also likely that French cuisine had not yet achieved the preeminant position it has today and the cuisines and products of Italy, Portugul, and Spain were probably a common trade for English products.

One of the more interesting historical aspects was the fact that many vegetables popular in this cuisine were brought to England by the colonists and soldiers of the Roman Empire. Carrots, turnips, and onions head the list in this category.

It may be surprising to find shellfish, especially lobster and crab in the cuisine of the people, until one remembers that these animals were literally considered trash by boats fishing for cod or other fin fish. These must have been very, very cheap. The only puzzle was how they got to London and still be fresh enough to eat.

It is no surprise that most of the blurbs on the dust jacket plugging the value of the book are from theater people rather than from culinarians. The audience for this book is as likely to come from lovers of the theater as it is from foodies. The author caters to exactly this audience by presenting a chapter of suggestions on how to organize and cater to a dinner party patterned after this Elizabethan cuisine.

This is one of the first books I have found where I was willing to open it purely for the pleasure of the read, however, I was delighted to find interesting recipes, although it is likely I will stick with modern methods for preparing pastry crusts and stocks. One of my few gripes with the book is that contrary to the promise by the author, not every original recipe text was included. It was entertaining to see how the author translated the slim instructions with no amounts specified into a modern recipe with all the expected teaspoons and tablespoons and the like. A worthy, if somewhat pricy volume.

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.

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.

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 . . .

I am having a wonderful time with this cookbook. Not only are the recipes tasty and unique, but the book also helps prepare Renaissance-themed parties. Some of the ingredients are specialty ingredients, so finding them can be a chore unless you order online. I also found some at our local health food store. If you are on the hunt for one-of-a-kind recipes, purchase this book!

Francine Segan's Shakespeare's Kitchen is a beautiful book filled with fascinating snippets of history and intriguing recipes. I orignially bought it as a gift but couldn't part with it. It does make an excellent gift too! 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.

As an historian of sorts i appreciate the authors research and diligence 'getting things right'.

Not that I am big on the era but the care and perseverance of presentation and supporting information make the whole thing a delight. I originally borrowed thru the library but then had to have my own copy- and bought two to make a gift to an associate also a keen home cooking.

Highly recommended,
cheers dave

I bought this book because I am a Shakespeare/Renaissance freak and I hoped to be able to make some dishes of the time.

While I cannot vouch for the complete historical accuracy of the recipes, I can tell you that you won't be disappointed by the use-ability of them or the beauty and taste of the end result. My sister and I put on our own "Renaissance feast" for the family, which was loads of fun to do and a big hit.

The recipes call for common and unusual (but not hard to find) ingredients and often use interesting combinations of flavours, such as fruits with meats. All this creates dishes with complex, rich taste.

The Shakespearean quotes and historical tidbits sprinkled throughout the book are fascinating. Original recipes are often given and prove quite amusing. The layout of the book is simple and attractive, enhanced by the lovely photos of award-winning food photographer, Tim Turner. A masterpiece of a cookbook...

Simply the best! Awesome recipes -- I've already tried some and expect to continue my exploration. Beautiful presentation, well-organized, informative and interesting. A recommended read for all!