The Shakespeare Cookbook

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We were particularly pleased to find this one, published by The British Museum Press.  This book contains over forty original recipes from the prolific food literature of Shakespeare's period, alongside fully tested modern adaptations; from Double rib of beef and rabbit in cider and mustard, to quince marmalade and ipocras (a spiced wine). Each chapter is centred around a theme suggested by Shakespeare's plays, using quotes from his writing about food as a starting point to explore the realities of living, eating and drinking in Shakespeare's London.

By Andrew Dalby and Maureen Dalby.
Paperback, 128 pages.
Measures 19 x 24.5cm.

Collections: Books, Literature, The Arts

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