O'Brian's much-beloved protagonist Jack Aubrey declares in "Post Captain", "How much better a man feels when he is mixed with halibut and leg of mutton and roebuck". So what better way to celebrate the joys of the acclaimed Aubrey/Maturin series than with his long-awaited cookbook, filled with recipes for the food and drink that so often ...
O'Brian's much-beloved protagonist Jack Aubrey declares in "Post Captain", "How much better a man feels when he is mixed with halibut and leg of mutton and roebuck". So what better way to celebrate the joys of the acclaimed Aubrey/Maturin series than with his long-awaited cookbook, filled with recipes for the food and drink that so often complement Jack and Stephen's travels? Drawings.
Very Good in Very Good jacket. Hardcover. More than a cookbook, it"s a window into the past containing recipes for such 18th century dishes as Lobscouse, Skilly Galee, Burgoo and Boiled Baby. A wonderful gastronomic companion to the novels of Patrick O"Brian, who has written the forward. 304 pages.
Publishers Weekly, 1997-10-06 Patrick O'Brian fans hungering for another installment in his nautical adventure series can tide themselves over with this splendid cookbook, an affectionate tribute to his Jack Aubrey/Stephen Maturin historical novels. With lively wit and keen ear for the wonderfulæand wonderfully awfulænames of foods, the mother-and-daughter authors serve up authentic dishes from the 18th and 19th centuries, some of which you might actually want to eat (A Nice Loin of Weal) and others that you wouldn't (Boiled Shit, which is what a marooned sailor drinks when the only rainwater on a desert island is a puddle the gulls have used as a loo). The book is graced with erudite bits of naval and gastronomical history, as well as frequent quotes from O'Brian's stories. Aubrey/Maturin fans will recognize such delicacies as Soused Hog's Face, Veal and Ham Pie, Lobscouse (a sort of hash) and, of course, Toasted Cheese, a standby of Preserved Killick, the shrewish ship's steward. There's a full complement of puddings, including Treacle-Dowdy, Spotted Dog and the disconcertingly named Boiled Baby. Grossman and Thomas faithfully, not to say intrepidly, re-created each dish in their own kitchens and deserve a hearty cheer for their efforts, including the noxious task of cooking "millers," a euphemism for rats, in onion sauce. Deftly researched and written in prose nearly as funny as O'Brian's own, the book is as informative as it is enjoyable. Foreword by Patrick O'Brian; bibliography. (Nov.)
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