The Jane Austen Cookbook

Maggie Black (Author)Deirdre Le Faye (Author)
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Product Description

Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, which offered numerous occasions for convivial eating and drinking. One of Jane’s dearest friends, Martha Lloyd, lived with the family for many years and recorded in her “Household Book” over 100 recipes enjoyed by the Austens. A selection of this family fare, now thoroughly tested and modernized for today’s cooks, is recreated here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics, and supper parties. A fascinating introduction describes Jane’s own interest in food, drawing upon both the novels and her letters, and explains the social conventions of shopping, eating, and entertaining in late Georgian and Regency England. The book is illustrated throughout with delightful contemporary line drawings, prints, and watercolours.

Authentic recipes, modernized for today’s cooks, include:
• Buttered Prawns
• Wine-Roasted Gammon and Pigeon Pie
• Broil’d Eggs
• White Soup and Salmagundy
• Pyramid Creams
• Martha’s Almond Cheesecakes

Product Details

  • Paperback: 128 pages
  • Publisher: McClelland & Stewart (May 10, 2002)
  • Language: English
  • ISBN-10: 0771014171
  • ISBN-13: 978-0771014178
  • Product Dimensions: 7.4 x 0.4 x 9.7 inches
  • Shipping Weight: 13.6 ounces

Customer Reviews

Average Customer Review (25 customer reviews)

5 star:
 (19)
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Nice little introduction to Jane Austen's food and culture, November 11, 2005

By A. Woodley 'Patroness, Janeites, the Austen list' 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

This is a lovely and shortish introduction to cooking and culture of eating and entertaining for the late Georgian period when Austen was alive. I loved the fact that this was about cooking and eating rather than some of the less universally approachable subjects (letters, literary criticism). Maggie Black and Deidre Le Faye have both written Jane Austen style and culture type books before so both understand the period and are able to draw on a large resource of appropriate information.The introduction is very much about how people ate - what was available, how it got to houses, and why this was so. There is some division by class (upper class, middle class and lower class are all discussed) but also the divisions by Geography - whether coastal with access to fresh fish, or inland - how food was transported, and even in terms of access to market towns. Even 5 miles away was almost impossible for those trying to get up a dinner from 'scratch' so to speak if someone was...

A must for Jane Austen fans!, July 19, 2000

By Linore Burkard 'Inspirational Romance Author' 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

Fun and Entertaining!!, October 14, 2005

By 4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars

While this cookbook may not be exactly suited to the demands of every day dinner making, it does serve as a great lesson in early 19th century custom and way of life. The recipes it contains are fun as well as elegant, and many of them are taken right from the pages of EMMA, PRIDE AND PREJUDICE and the rest of the Austen classics. Most of the ingredients are simple and relatively easy to find, and you'll find that making Mrs. Norris' Strawberry Creme Pudding is worth every effort. So, put on some Madrigal music, don a linen frock and your best English country accent and fall into the real world of Austen-- as only food can create it!

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