Description

“Shakespeare’s Home not just shows, often remarkably, what individuals were eating in Shakespeare’s time-but also offers recipes that today’s cooks can very quickly re-produce with conveniently accessible ingredients.”—from the Foreword by Patrick O’ConnellFrancine Segan presents modern cooks for the meals of Bill Shakespeare’s globe with recipes updated from traditional sixteenth- and seventeenth-century cookbooks. Her simple-to-make modifications break the myth the Bard’s main cost was boiled mutton. Actually, Shakespeare and his contemporaries dined on salads of fresh veggies and herbs; fish, foods, and chicken of sorts; and sensitive broths. Dried Apples with Wine and Ginger-Zeal Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Seafood with Pistachio Padding and Seville Orange Butter are simply some of the tasty, beautiful meals, and fragrant that'll pleasure and shock.