Books and My Food: Literary Quotations and Recipes for Every by Elisabeth Luther Cary, Annie M. Jones PDF

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By Elisabeth Luther Cary, Annie M. Jones

ISBN-10: 0877456046

ISBN-13: 9780877456049

Starting on January 1 with a recipe for normal English marriage ceremony cake referenced to Jane Austen's Emma and carrying on with via December with a recipe for Christmas pudding attributed to a quote from Charles Dickens, Books and My nutrients presents readers the get together to adventure the gastronomic delights that encouraged novelists, poets, and playwrights.

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Additional info for Books and My Food: Literary Quotations and Recipes for Every Day in the Year

Example text

For those who find the English mustard moistened simply with vinegar too hot and crude, a very pleasant condiment may be made by rubbing into two tablespoonfuls of the ground mustard a tablespoonful of olive-oil, a saltspoonful each of celery salt and black pepper, a teaspoonful each of salt and sugar, and enough vinegar to make it of the right consistency to pour. For some tastes, it is an improvement to rub the bowl in which the ingredients are mixed with onion or garlic. February 8th "Betty.

3. Quotations. I. Jones, Annie M. II. Title. III. Series. 5dc21 97-18489 97 98 99 00 01 02 c 5 4 3 2 1 Foreword David E. " This literary/culinary daybook, reissued for the first time in facsimile, provides a food-related quotation accompanied by a recipe for the foods mentioned, one pair for every day of the year. The authors quoted are almost entirely British and mostly well known, although W. A. Crofful and Jean Ingelow may not be household names now. The group is predominantly male, with a sprinkling of women present.

Breakfast II. Dinner III. Tea) (1872) certainly takes the form of culinary fiction, but the importance of food in books goes as far back as Homer. The Thrill of the Grill has no description tastier than this scene in Iliad, Book I: "The offerings destined to do honour to the god were quickly set in place round the well-built altar.... They ... wrapped them in folds of fat and laid raw meat above them.... Young men gathered round ... with five-pronged forks in their hands. When the thighs were burnt up and they had tasted the inner parts, they carved the rest into small pieces, pierced them with skewers, roasted them thoroughly, and drew them all off.

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Books and My Food: Literary Quotations and Recipes for Every Day in the Year by Elisabeth Luther Cary, Annie M. Jones

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