The Shakespeare Cookbook
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The Shakespeare Cookbook
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Author : Andrew Dalby
language : en
Publisher:
Release Date : 2012
The Shakespeare Cookbook written by Andrew Dalby and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
This illustrated cookbook offers a unique insight into what people were eating in Shakespeare's time, featuring 50 original menus and recipes from 16th and 17th century cookbooks, alongside food-related quotes from Shakespeare's canon.
Shakespeare S Kitchen
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Author : Francine Segan
language : en
Publisher: Random House
Release Date : 2011-10-05
Shakespeare S Kitchen written by Francine Segan and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-05 with Cooking categories.
“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.
Eating Shakespeare
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Author : Betty Zyvatkauskas
language : en
Publisher: Prentice Hall Press
Release Date : 2000
Eating Shakespeare written by Betty Zyvatkauskas and has been published by Prentice Hall Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cookery, English categories.
Cooking With Shakespeare
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Author : Mark Morton
language : en
Publisher: Greenwood
Release Date : 2008-03-30
Cooking With Shakespeare written by Mark Morton and has been published by Greenwood this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-30 with Cooking categories.
Presents an overview of British dining customs, eating habits, and table manners in Shakespeare's time, along with original recipes and a revised version of each recipe for modern cooking.
Favourite Shakespeare Country Recipes
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Author : D. Baldock
language : en
Publisher: J Salmon Limited
Release Date : 2008
Favourite Shakespeare Country Recipes written by D. Baldock and has been published by J Salmon Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with categories.
Favourite Shakespeare Country Recipes
The Little Book Of Shakespeare And Food
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Author : Domenica De Rosa
language : en
Publisher: Trafalgar Square
Release Date : 2001
The Little Book Of Shakespeare And Food written by Domenica De Rosa and has been published by Trafalgar Square this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
The perfect gift for literary cooks – a little book with a fascinating quotation from Shakespeare on one page, matched to a tempting recipe on the next.
Dining With William Shakespeare
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Author : Madge Lorwin
language : en
Publisher: Atheneum Books for Young Readers
Release Date : 1976
Dining With William Shakespeare written by Madge Lorwin and has been published by Atheneum Books for Young Readers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking categories.
"Thirteen complete Shakespearean feast menus, spiced with essays and comments on the food and social customs of Elizabethan England"--Jacket subtitle.
Shakespeare Club Cook Book
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Author : Various
language : en
Publisher: Nag Press
Release Date : 2009-02
Shakespeare Club Cook Book written by Various and has been published by Nag Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02 with Cooking categories.
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... (6) Columns for Discount on Purchases and Discount on Notes on the same side of the Cash Book; (c) Columns for Discount on Sales and Cash Sales on the debit side of the Cash Book; (d) Departmental columns in the Sales Book and in the Purchase Book. Controlling Accounts.--The addition of special columns in books of original entry makes possible the keeping of Controlling Accounts. The most common examples of such accounts are Accounts Receivable account and Accounts Payable account. These summary accounts, respectively, displace individual customers' and creditors' accounts in the Ledger. The customers' accounts are then segregated in another book called the Sales Ledger or Customers' Ledger, while the creditors' accounts are kept in the Purchase or Creditors' Ledger. The original Ledger, now much reduced in size, is called the General Ledger. The Trial Balance now refers to the accounts in the General Ledger. It is evident that the task of taking a Trial Balance is greatly simplified because so many fewer accounts are involved. A Schedule of Accounts Receivable is then prepared, consisting of the balances found in the Sales Ledger, and its total must agree with the balance of the Accounts Receivable account shown in the Trial Balance. A similar Schedule of Accounts Payable, made up of all the balances in the Purchase Ledger, is prepared, and it must agree with the balance of the Accounts Payable account of the General Ledger." The Balance Sheet.--In the more elementary part of the text, the student learned how to prepare a Statement of Assets and Liabilities for the purpose of disclosing the net capital of an enterprise. In the present chapter he was shown how to prepare a similar statement, the Balance Sheet. For all practical...
Shakespeare Plain And Fancy
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Author : Judith Ackley
language : en
Publisher:
Release Date : 1980
Shakespeare Plain And Fancy written by Judith Ackley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Cooking, English categories.
Renaissance Food From Rabelais To Shakespeare
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Author : Joan Fitzpatrick
language : en
Publisher: Routledge
Release Date : 2016-04-08
Renaissance Food From Rabelais To Shakespeare written by Joan Fitzpatrick and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-08 with Literary Criticism categories.
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.