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This beautifully illustrated book is a wonderful sampler of classic dishes. Explore regional specialties as well as dishes that have become national favorites: pea and mint soup, asparagus with hollandaise sauce, roasted rib of beef, steak and kidney pudding, Bakewell tart, jam roly poly, and fruit trifle. ... Read more

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A collection of tasty and 'easy to prepare at home' recipes gathered over a period of four decades into a cookbook by the internationally popular restaurant owner Edith Barr Dunn. Featuring dishes similar to those served at the famous Shenkel's Restaurant on Longboat Key, Florida, this cookbook was published to coincide with the 29th anniversary of that restaurant. Among the recipes you will find authentic South Wales recipes from ladies who live there, written in their own vernacular that's a bit strange and, in parts, even humorous to Americans. The Welsh ladies' household hints are not to be missed! ... Read more

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This book is a complete guide to buying, preparing, and cooking the wide variety of fish and seafood caught in Irish waters. Although of particular interest to Irish readers, the range of fish covered will be familiar to all, and the principles of preparation and cooking are universal. A color identification guide helps readers easily identify ingredients, or replacements, for use in the recipes. ... Read more

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The quintessential Irish cookbook: food and drink from James Joyce's Dublin. A joyous book celebrating the best of Irish cooking. An equally good read. ... Read more

Customer Reviews (5)

Hate to be a bummer
But this book doesn't work on either level. As a cookbook the recipes are only half there, sometimes woefully flawed. You can tell this within the second recipe for marzipan violets, the ratios are off and the directions are horribly inadequate. Also, as a reviewer below noted, most of these recipes have quotes tacked on that seem arbitrary at best. I gave it two stars because it's fun to flip through, and for some people it's probably used like a coffe table book of abstract art, there to impress others as a signpost of taste. For the rest of us, save your money for other books and find the recipes elsewhere.

my favorite cookbook
For a lover of literature and food, for a lover of Joyce, and for lovers in general, this book will delight... it is the most unusual, pleasurable cookbook I use, and there is none that rivals its title (except one)?It deserves to be set right next to the more well known "Joy..." on any kitchen shelf. It's an amazing gift for literary friends, and I have found that most people don't know about it. Every recipe is accompanied by a quote from Joyce where the food is mentioned in one of his novels or short stories. My copy has lovely kitchen stains all through it--as I have made so many things many times. My favorite is the delicious "Molly's Seed Cake" the ultimate psychological and culinary dessert. The recipes were lovingly researched, interviewing all over Ireland, and the author loves the work of James Joyce. A treasure. Every time I make anything in this book I have to get it out and pass it around the table. Truly a Joy(ce)!

A wonderful cookery book andnot a political manifesto
This is a lovely book and personally I truly enjoy any such cookery book with a literary twist. Why on earth must some people feel duty bound to make political statements at the drop of the proverbial hat? Get off your soap box. This is a cookbook for lord sake and I'm fairly sure that Mr. Joyce did eat from time to time and benefited from it. Personally, I thought the idea was to learn more of traditional Irish fare whilst also getting a taste of James Joyce's works. Therefore, if this publication should inspire one to read more Joyce, then are we not all the better for having purchased the cookbook in the first place?

Highly offensive to any reader of Joyce
Not even ironic

This book collects a number of mainstream dishes and pats a quote and a title from Joyce on it like basil butter.

Readers of Joyce will remember Lenehan's plate of grocer's peas and vinegar from Dubliner's Two Gallants, or that collection's stir-about in The Sisters, or A Painful Case's corned beef and cabbage. But mostly the hunger inherited from the British stealing every scrap of food in Ireland, creating an artificial famine in the mid-1800's (during which time plenty of food was exported from Ireland to England: see the relevant histories here of which I have several) whose memory still held people from eating in peace and in the luxury described within this horrific book. People were kept too damned poor, and held further from the alleged sin of gluttony by a very oppressive church, believing an unfamiliarly full stomach must be a sin and a satanic possession.

Better the Joyce scholar read the several excellent commentaries on Joyce regarding the colonialist nature of Ireland under British oppression, including the Semi-colonialist Joyce, etc., etc. A good deal of Ulysses in fact is devoted to the cattle "trade" undergoing British imperialist piracy. Cattle were slaughtered by the British throughout Ireland in the name of battling "hoof and mouth disease" without any discernable symptoms (as Joyce directly states in Ulysses' Episode now called Cyclops), in order to maintain high market prices due to scarcity in London. Constantly in the travels walking around Dublin we see herds of cattle being marched off to British ships while the people of Ireland starve. And the hero of the novel, Mr. Bloom, a relatively well-off man, is left the inner organs only to eat in Ireland, the offal. The best he can find for breakfast is a pig's kidney.

Joyce himself was no gourmand but was noted at meals, literary and otherwise, for staring at his food without eating, remembering his family and friends at home starving hopelessly, much as his fellow Irishman and his student/secretary Samuel Beckett also did. In fact it is interesting that Bloom's lunch of Burgundy with a reeking thin sliced Gorganzola sandwich reappears so prominently in Beckett's Dante and the Lobster, with gas lamp burned toast.

In short, this book is as absurdly a blasphemy and a misrepresentation of the author's work as would be the Beckett of Cooking. What? Chicken bones cast aside and fought over by Lucky and Estragon?

I received a copy years ago (a necessary comment for those readers of reviews who do not believe I possess and read the books I review) without this dustcover of vegetable matter I am certain would be unidentifiable to Mr. Joyce, let alone myself.

Hard to imagine a market for this book. But look at its used price, very low. Get instead another copy of Ulysses (the Gabler edition of famously fragile spine) or commentaries (I am enjoying Rickard's right now and awaiting Joyce's Revenge, while replaying constantly the excellent, or as good as can be expected, Donal Donnelly UNABRIDGED recording of Gabler).

By the way, Bloom's dinner that night was a cup of instant cocoa, with a supper of other inner organs.

For a cookbook, please get Anthony Bourdain's Les Halles bistro book instead. You'll enjoy it so much more than this odd hybrid cookbook which shamelessly steals from the starving Mr. Joyce (a metonymy of the cultural imperialism which killed Irish history, commerce and civilization) and be able to cook something out of it as well.

Meanwhile hear constantly that Cyclops episode for comprehension.

Literary and culinary delights
This is a great book both as a simple cookbook (best oxtail soup recipe I've found) and just for fun. It takes the dishes mentioned in ULYSSES and gives recipes as well as putting them in the context of the book. Most ofthe recipes are period; no microwaves here. But I'm no great cook, and I'vefound that I can do just fine with most of the recipes, though many are tootime-consuming for everyday use. But for special occasions, the recipes arewonderful to actually use and the rest of the time the book provides ahistorical reference and insight into Joyce's masterpiece. ... Read more

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A tasty collection of classic recipes features the efforts of owners and chefs from some of Ireland's most famous country homes and restaurants, and accompanies each recipe with a short history, detailed instructions, and full-color photographs. ... Read more

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This cookery book was inspired by the works of Beatrix Potter and her own love of traditional cookery. It is divided into 11 sections, each containing a wide variety of recipes: starters, fish, meat, poultry and game, eggs and cheese, salads and vegetables, puddings, cakes and bread, drinks and sweets and preserves. The author talked to professional cooks working in the region where Beatrix Potter lived and many residents who have memories of her. ... Read more

Customer Reviews (1)

Beatrix Potter's Country Cooking
I originally bought this book as a gift for a Beatrix Potter fan, but soon realized I had to have a copy for myself. Potter fans and cookbook collectors alike will relish the fine color photos and illustrations as much as the tasty, and very English recipes. How about a nice "Steak,Kidney and Oyster Pudding with a Guiness Gravy"? (page 50). Ms.Williams, the author, also does a fine job with the introduction in whichshe gives us a synopsis of Beatrix Potter's life, from London to herbeloved Lake District where many of the book's recipes were collected.Bythe way, if you have ever worried about how to deal with such"English" ingredients as "dark treacle", a Glossary ofBritish Terms with American Equivalents is included (dark treacle =molasses).Book length is 176 pages, about 3/4 inch thick, with photosor illustrations on nearly every page - very satisfying for those of us wholike our cookbooks to be pretty as well as functional. ... Read more

Customer Reviews (1)

Wonderful Welsh food
This is a simple but thorough book providing the reader with a wide range of simple but good welsh teatime recipes. I have tried several recipes all with good results, my children especially loved the welsh cakes.
The book could be improved by having pictures of the completed recipes but apart from that this is a worthwhile addition to your cookery books ... Read more

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Feasts, banquets, and everyday meals were central to daily life in Elizabethan England, a world reflected so lavishly in Shakespeare's plays. This book helps students and general readers learn more about Shakespeare's food culture. An introductory essay discusses the culinary customs of Shakespeare's era. This is followed by more than 180 recipes from Elizabethan times. Recipes are grouped in chapters according to types of food and are accompanied by modernized versions for today's chefs. Passages from Shakespeare's plays relate the recipes to his texts and help students use food to gain a greater appreciation of his world and works.

An introductory essay discusses food in Elizabethan society. This is followed by the heart of the book, a collection of more than 180 recipes from Shakespeare's world. Recipes are grouped in chapters on particular types of food, such as fish and seafood, pork, vegetables, beef and veal, and beverages, and are accompanied by modernized versions for contemporary cooks. Passages from the plays relate the recipes to Shakespeare's works and help students understand both his plays and the world in which he lived. The volume closes with a list of hard to find ingredients, a chart of wages and prices from Shakespeare's day, sample menus, a glossary, and a bibliography of period cookbooks, secondary works, and electronic resources.

Customer Reviews (2)

A rich, fun survey of early cooking methods
COOKING WITH SHAKESPEARE is part of the 'Feasting with Fiction' imprint and details recipes, table habits, dining and festivities in Shakespeare's times ala his plays and writings. Chapters are divided by food type - mutton and lamb, fish and seafood, vegetables - and provide tips on old-fashioned cooking from Shakespearean times, from how to make Gallantine to making spice cakes. A rich, fun survey of early cooking methods and recipes evolves for modern readers and libraries interested in culinary history.

Some Fascinating Facts from Cooking with Shakespeare
Here are some of the fascinating facts that you'll find in Cooking with Shakespeare:

In Shakespeare's England, spits of meat were sometimes turned at the fireplace by means of a dog attached to a treadmill.

During Lent, people in Shakespeare's England were supposed to stop eating meat. They could, though, keep eating puffins, because those diving birds were actually considered fish. Stranger still, the tail of a beaver was considered fish, but not the rest of that rodent.

Sugar was so popular among the aristocracy that their teeth were often in advanced state of decay. Queen Elizabeth's teeth were described by a foreign diplomat as having thin lips and black teeth. Sugar was even an ingredient in one of the teeth cleansers of the day.

Shakespeare's plays are full of scenes involving food. Banquets play important roles in many plays, such as The Tempest and The Taming of the Shrew. Titus Andronicus concludes with a banquet in which a mother is served a pie made out of her two sons.

Flowers were often eaten in salads, including carnations, rosebuds, cowslips, and violets.

Characters often use food words insult one another. In Henry IV a nobleman is called "dish of skimmed milk," and in 1 Henry VI Talbot is called a ``weake

and writhled shrimpe." On the other hand, food words are often used as terms of endearment. Prince Henry calls Falstaff "my sweet beef," and Perdita is called "The Queen of Curds and Creame."

Shakespeare may well have written most of his plays while slightly drunk. Beer and wine were safer to drink than much of London's water supply. The average person, whether rich or poor, drank about a gallon of beer a day.

Shakespeare never drank coffee, ate a banana, or indulged in chocolate. Those items weren't introduced into England until after Shakespeare died. Tomatoes were known, but were considered poisonous.

Cooking was a sometimes brutal activity. One recipe instructs the cook to ``take a red Cock that is not too olde, and beate him to death, and when he is dead, flay him and quarter him in small peeces.'' Another one says, "``Take a capon and cut out the brawne of him alive.''

The most common flavouring agent called for by cookbooks was rosewater, found in about 20% of the recipes. The most common spices were pepper, ginger, mace, cinnamon, and cloves. Almonds and raisins are called for in about 10% of the recipes, even in meat dishes.

Some advice from a 1578 book about table manners: "When thou has blowne thy nose, use not to open thy handkerchief, to glare upon thy snot, as if thou hadst pearles and rubies fallen from thy braynes." The cookbooks that were published in Shakespeare's lifetime were intended for the aristocracy and the growing middle class. The lower classes ate very differently. For them, a typical meal was bread, cheese, and pottage made from whatever vegetables happened to be in season.

Table forks were not used in Shakespeare's England. People ate with a spoon, a knife (which they brought to the table), and their fingers. Table manners were perhaps a bit rough and ready. One etiquette book advised readers to avoid rinsing their mouths with wine and then spitting it onto the floor.

Many foods were thought to have special powers that could affect one's health. Raisins, according to one writer, would ``increase motion unto venery, and woorke to the erection of the yeard''-- that is, they enhanced sexual desire and gave men a Viagra-like boost. Another author claimed that an infant with the flu should be put to bed on a layer of cucumbers because ``feverous heate passeth into the cucumbers.''

Dietary experts believed that some foods were better for you in certain months. For example, in October, the wealthy were advised to eat apple tarts because they "greatly comforte the stomache." They were also, however, advised to"washe not the head in this moneth."

Bakers were not allowed to sell fancy breads or spice cakes, except during Christmas and Easter, and for funerals. They were also required to imprint their mark on every loaf of bread they sold, so that its maker could be identified if a loaf turned out to be too light or poorly made.

In most households cooking was done over an iron frame containing wood or coal. Wealthier homes had ovens and fireplaces for cooking. The kitchen at Hampton Court had three fireplaces, each one eighteen feet wide, six feet deep, and seven feet high.

According to one legend, Shakespeare died after drinking too much with his friend Ben Jonson. ... Read more

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Rambler's Rewards is a cookery book using produce found along the coast to coast route - a great fish pie with fish from Whitby, traditional lamb from the Yorkshire Dales, sausage pie with Cumberland sausage meat. With recipes and landscapes wonderfully photographed by Derry Brabbs, the book follows a walk through the day - from hearty and healthy breakfasts, through to lunch at home or on the move, tea time treats and suggestions for supper.The recipes are either quick and easy to prepare at the end of a busy day or could have been prepared in advance and frozen, refrigerated or left on a timer for when you get in. Inspired by years of walking and holidaying along the Coast to Coast route, the recipes inspire you to plan a great day out as well as celebrating the variety and abundance of wonderful produce available in the North of England.More than that, they are also ideal for our demanding and often chaotic everyday lives.A casserole prepared in the evening to be waiting in the oven after a busy day at work; an economical and healthy bowl of soup for lunch at the office; pizza slice and honey & seed flapjacks for the children's lunch box; a sumptuous cake for a family tea or a quiche, salad and glass of wine to share with friends.There is a recipe for every occasion which you are sure to find straight forward yet rewarding to make. ... Read more

Customer Reviews (1)

At long last it seems...
..that English cooking is getting the attention it deserves. Even better, as a Northerner, I am delighted that this book celebrates the produce, cooking, landscape and traditions of the North of England. Liz and Pat write gorgeous recipes using simple but quality ingredients and the local stories and beautiful photos make this book a beauty. There is nothing pretentious about it, just honest cooking.
... Read more

Product Description
Sample the best of British with this one-stop guide to traditional British fare. Pies, roasts, casseroles, and teatime treats--all the old favorites are here. Take inspiration from Soups, Appetizers, and Snacks, and make a Leek and Potato Soup to warm you up on a cold winter's day. Tuck into an authentic Fish Supper from the Fish chapter or create a hearty entree from Poultry and Game. For an unbeatable Meat dinner, devote some time to making Rolled Pork Roast. No wholesome meal would be complete without something On the Side, such as crunchy Roast Potatoes or Yorkshire Puddings. End your authentic dinner with a comforting Bread and Butter Pudding from the Desserts chapter. Then for Teatime--the epitome of British culinary tradition--make some Scones with Clotted Cream and Strawberry Jam.*Simple recipes for classic British comfort food-a style of foood that's definitely back in fashion.*Includes recipes for Pantry essentials, such as Plum Chutney and Lemon Curd. ... Read more

Customer Reviews (1)

Not-so-Traditional British Cooking
I grew up in London, and have a very traditional English mother, so if there's one thing I know, it's British food.If you've never made British food before, I don't suggest that you start with this cookbook.The introduction states, "Traditional British Cooking brings you . . . British-inspired gems."And that's my main grumble with this cookbook.Many of the recipes aren't really traditional, but they might have British elements to them.For example, cheese and onion bread is a quite common recipe in British cookbooks.The authors call for leeks in their recipe, nothing wrong with that, but they also call for Asiago cheese.Note to authors:Asiago is an Italian cheese, and is definitely not a feature of traditional British cooking.The mashed potato recipe calls for two heads of garlic.If a British cook were feeling daring, she might toss in a clove or two, not two heads.

I once read that the beauty of British cookery lies in its simplicity; it's the quality of the ingredients that carries it through.The authors don't emphasise that you really need to buy proper British ingredients to make British food work.A Welsh rabbit (cheese sauce on toast) made with American cheddar and beer will be ghastly.I make mine with English cheddar and Bass ale, and it's heavenly.

Nevertheless, the recipes are quite good if you want to take British cooking beyond its roots.For a good starter cookbook, I'd recommend Hilaire Walden's Traditional British Cooking.It's the cookbook I reach for most often when I fancy having the things that I grew up with (which is almost every day).There are a few typos/omissions in that book, which have perhaps been corrected, as I have an early edition, and a couple of things that need to be changed (omit the lemon juice from the sticky toffee pudding sauce - it's horrible with it; roll the scones out to one-inch thick - scones don't rise all that much and will be too flat if not rolled out thick enough), but you can usually puzzle out what's missing and, overall, it's a splendid introduction to the glories of British food.Just remember: for success, top-notch ingredients, British wherever possible. ... Read more