“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.”
—from the Foreword by Patrick O’Connell
Francine Segan introduces contemporary cooks to the foods of William Shakespeare’ s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results.
The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare’ s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.
NOTE: This edition does not include photos.
About Francine Segan
Food historian and lecturer FRANCINE SEGAN is a supremely accomplished cook and ardent film and theater fan. She has appeared on many television programs, including the Today show, and is the author of Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook (available from Random House). Segan lives with her husband and their two children in New York City.
About Patrick O'Connell
A native of Washington D.C., Patrick O'Connell began his culinary career at the age of fifteen, working in a neighborhood restaurant after school. As a drama student at Catholic University of America, he financed his education working as a waiter. In 1972, together with Reinhardt Lynch, O'Connell began a catering enterprise in the Shenandoah Valley that eventually evolved into The Inn at Little Washington.
A member of the prestigious Paris-based Relais and Chateau Association, The Inn received the first perfect score in the history of the Zagat rating system. The James Beard Awards named Patrick O'Connell Best Chef of the Mid-Atlantic region in 1993 and selected The Inn at Little Washington as Restaurant of the Year. O'Connell was one of the original inductees into "Who's Who of Food and Beverage in America." He lives in Washington, Virginia.
Tim Turner is a preeminent food photographer. His previous books include Charlie Trotter's and Vegetables also by Charlie Trotter. His photographs have appeared in Food and Wine, Bon Appetit and Ladies' Home Journal, among other publications, as well as numerous advertisements.
“Shakespeare’s Kitchen treats four-hundred-year-old recipes with a freshness that will keep this cookbook selling for years and years to come. As enlightening as they are appetizing, Segan’s recipes bring the exuberance of the Elizabethan era into the modern American kitchen. You’ll want to try them all.”
—Moira Hodgson, cookbook author and restaurant critic, The New York Observer
“Francine Segan has employed the same intelligence and passion directors of plays and films use in making the Bard relevant to us and to our times. The fare she found and resuscitated is far more sophisticated than those cinematic visions of nobles gnawing on haunches of various animals had led us to believe. It is clear that all manner of appetites were stimulated at table in Shakespeare’s time, and, through Segan’s book, will be again.”
—William Rice, food and wine columnist, Chicago Tribune
“I’ve had the pleasure of dining at Francine’s table many times and have always walked away singing. I loved reading Shakespeare’s Kitchen. Maybe now I can learn to cook! A hit, a very palpable hit.”
—Betty Buckley, Tony Award–winning actress and singer
“Francine Segan reawakens our love of the Renaissance feast. William Shakespeare’s words find their feasting fellow in this joyous cookbook in which pleasures of the flesh and pleasures of the spirit cohabitate.”
—Tina Packer, artistic director, Shakespeare & Company, Lenox, Massachusetts
“Through Segan’s connection to Shakespeare’s delicious words and times she entices us with culinary delights that are sure to please any palate.”
—David A. Dreyfoos, producing director, Oregon Shakespeare Festival
From the Hardcover edition.