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(Patrick O'Brian) "...a handsome and witty culinary companion with cholesterol and archaic terminology."
Product Description
Jack Aubrey is passionate about a great many things: ships, music, women: life in general-and food in particular. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Let me tell you, this book is deLISH--foreward by Patrick O'Brian himself. The mother/daughter authors preface the book by explaining how "Patrick O'Brian fever" broke out amongst themselves and all their friends (the books are contagious!); they ended up on a feverish research adventure to write this gastronomic companion. The authors set out to emulate O'Brian in point of accuracy and meticulous research. In short, they've basically reconstructed mid-to-late 18th century/early 19th century cooking! In actually reconstructing/preparing dishes, they conceded as little as possible to the amenities of the modern kitchen (however, the final recipes adapt preparations to 20th century ingredients and conditions).
They took quite a scholarly approach to researching the book--e.g., studying the social and economic raisons d'etre for the raised pie and the two wholly different traditional approaches to its construction, tracing the etymology of a dozen different suet pudding names back to a single root, following the evolution of pudding back to its Roman sources and establishing its common ancestry with sausage, etc.
Here you'll find how to make such dishes as Burgoo, Syllabub from the Cow, Ship's Biscuit, Skillygalee, Drowned Baby, Sea-Pie (anywhere from one to six or more "decks"!), Figgy-Dowdy, and of course, that noble pudding, Spotted Dog, gleaming on its plate and accompanied by true egg custard. It's a dazzling array of historical recipes that cover everything from what's served at Captain's Table to the Wardroom and Gunroom to the Seamen's Mess to dishes eaten cold (a chapter called "In the Heat of Battle") to feasts ashore--all of course, with direct references to foods and meals served up in the novels.
What makes this 300-page book truly delightful, though, are the plethora of quotes from the books, lots of historical background, and. . .and. . .MUSIC! Yes! Throughout the book are the musical scores and texts for several songs from the period! You will find the words and score for "The Roast Beef of Old England" (any Steeleye Span fans out there?) in the opening chapter. "Spanish Ladies," "Heart of Oak," "Lumps of Pudding," and "When the Stormy Winds Do Blow" are some others. Too cool for an early music fanatic like moi!
Some scrumptious ideas for a historical re-creation-type feast, folks! And, I predict that pot-luck suppers may never be the same if enough of us get our hands on this book!
I found when I got home that the book had arrived, so I sat down "for half an hour" to look it over. This was at 5.30pm. The next thing I knew it was 7.40pm! Much of the time was spent laughing out loud. Many of the recipes are still worth trying, especially the suet puddings, but I would give the one on page 231 a wide berth (no pun intended!)
Those who have read other Nelsonian Naval fiction, such as Forrester or Alexander Kent, may also find it interesting, although food does not feature anything like so much in those works.
Don't be put off by the recipe on page 231 (you will have to buy it to find out why I laughed so much when I read it). To the authors-Ladies, a glass of wine with you both! (preferably Madeira)
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