Today my foray into early 19th century cooking continues! I’m making a recipe for roasted potatoes I found in the 1823 cookbook The Cook’s Oracle by William Kitchiner. Roasted potatoes may sound like a dull choice, but I think this is the perfect recipe to showcase one of the fascinating differences between modern and historical cookbooks: the level of detail in the recipes. Read More
This year I have a special cooking goal. I want to delve into historical recipes and cooking methods, so I can create food from fiction that’s more accurate to the period in which the characters lived. Today’s recipe is inspired by a scene in JANE EYRE where Mr. Rochester is convinced Jane is a ghost or figment of his imagination. To prove herself, Jane promises to make him a breakfast of eggs and fried ham. Of course, there’s no harm in just throwing some eggs and ham in a hot skillet and calling it done. They’re good no matter how you make them! However, in this scene I saw the perfect opportunity to learn how people would have made such a breakfast in 1820’s England. Read More
Hello, 2021! If you guys caught my post yesterday, you’ve heard all about my blog plans for this year, so I won’t dive into the details here. The short, quick version is that I’m back to making 4-course menus for every book I cook here on the blog, albeit on a relaxed schedule. I’ll be spending 2 months on each book instead of 1 and posting a new recipe every other week. Read More
Can you believe Christmas Eve is just TWO WEEKS away? After such a chaotic year, I’m so ready for the cozy familiarity of the Christmas season. For today’s recipe—the final post in my fiction-themed cookbook recipe series—I wanted to make something festive, fun, and chock-full of holiday spices. I found just what I wanted in the delightful LITTLE WOMEN COOKBOOK by Jenne Bergstrom and Miko Osada, co-creators of the blog 36 Eggs.
Their cookbook is a thoughtful, creative compilation of recipes inspired by the Louisa May Alcott classic. Many of the recipes are as close to period-authentic as possible, a detail I appreciated. Today we’re making their recipe for tiny, crunchy gingerbread cookies called “gingerbread nuts!” In LITTLE WOMEN, Jo shares some with some children who are getting antsy on a long train ride to New York. These cookies are super easy and a bit unique too!
It may seem backward to kick off December with a book set in the hot Indian jungle, but let’s face it, this has been a backward year. For some reason, I just REALLY wanted to read The Jungle Book right now. And I figured, why not just read what I want, even if it’s not seasonal? After all, this is 2020, the year from the chaos dimension. Plus, I’ve already done recipes for A Christmas Carol, The Nutcracker, The Grinch Who Stole Christmas, Little Women, and The Polar Express. I’m kinda running low on wintery classic books (If you have any requests in that area, feel free to send them my way!).
Anyway, I’m glad I followed my whim, because The Jungle Book is pretty darn delightful. It’s got all the fun of jungle animals having crazy adventures, but it doesn’t shy away from the harsh reality of life in the wild either. There’s danger, violence, and even death, but that’s all somehow softened by the fact that we’re experiencing it through talking animals. In many ways, Kipling’s writing style reminds me of Jack London, because in every sentence you can feel the author’s awe at the beauty and power of nature.
Today’s recipe is inspired by Baloo who, to quote Kipling, “can come and go where he pleases because he eats only nuts and roots and honey.” I wanted SO MUCH to make a traveling snack for Baloo jam packed with all his favorite foods. Something easy my kids could make and eat with me (The Jungle Book is a children’s story, after all!). I also wanted it to be healthy (because, again, children), and heavily feature Indian nuts and fruits as a nod to the story’s setting.
Hi, everybody! To celebrate the recent release of my second book, A LITERARY HOLIDAY COOKBOOK, I’ve been doing a monthly post series devoted to recipes from fiction-inspired cookbooks. Today’s recipe is from THE GEEKY BARTENDER COOKBOOK by Cassandra Reeder, creator of The Geeky Chef blog. When I first started blogging, The Geeky Chef was one of my greatest inspirations when choosing a focus for my blog, so making a recipe from Cassandra’s book is great honor for me! Let’s get started!
Say hello to Anne Bronte’s newest fan: me! * waves excitedly * Admittedly, I’m a bit late to the party (about 172 years too late). I have a habit of putting off hefty books if my library doesn’t have the audiobook, since my kids try to climb on me whenever I sit down. Still, I managed to eke out little parcels of time over the past month to read an ebook of Anne Bronte’s The Tenant of Wildfell Hall, and I’m SO glad I did! I like it even better than Wuthering Heights, my first foray into the Bronte books. The main characters are much more likeable, and I love the role books play in the story. For example:
Want to declare your undying fidelity and affection for someone? Give them a book!
Want to express your disdain for your husband’s paramour? Lend her a book and write a note on the flyleaf declaring her unworthy of consideration or respect!
Want to let your friends know your soul is filled with disquiet and anguish? Continually pick up and discard a book (alternatively, stare at the same page for several minutes while absorbing nothing).
Seriously, can we make the Victorian attitude towards books a thing again? Because I’m all for it.
Hi, folks! As I celebrate the release of my new cookbook, A LITERARY HOLIDAY COOKBOOK, I’m taking the opportunity to share recipes from other fiction food cookbooks as well. Today’s recipe is from THE WIZARD’S DESSERT COOKBOOK by Aurélia Beaupommier. With Halloween just around the corner, Aurélia’s book is just what I needed to get me in the mood for mysterious, magical, fantastical food!
When I first opened THE WIZARD’S DESSERT COOKBOOK, I expected to find references to pop culture staples like Harry Potter and D&D. This book has a lot to offer in that regard, but the recipes I appreciated most came from less obvious sources, like Baba Yaga, Stardust, Nostradamus, and Inkheart. I could see Aurélia did a lot of research to ensure her book was a comprehensive resource, and although there’s plenty of spooky food, she doesn’t confine herself to a Halloween theme. There are lots of magical foods perfect for Christmas, birthdays, or even game nights! I had difficulty choosing between so many delicious recipes…that is, until I came across one inspired by Magic: The Gathering.
Every autumn, I like to read something spooky to get me in the mood for Halloween. Since I’m currently drafting a series of Edwardian paranormal short stories (like you do), I wanted my seasonal read to be set near the same time period as my stories to keep me in the right mindset. To that end, I found myself turning to an old favorite: “The Strange Case of Dr. Jekyll and Mr. Hyde.”
Jekyll & Hyde has that spooky Victorian Halloween aesthetic that makes my gothic-literature-loving heart go pitter pat. We’re talking foggy London streets, a troubled scientific genius, murder, mysterious potions, and the dichotomy between good and evil. What’s not to love? Plus it’s a super quick read—easily done in less than a day—which is just what I need in my chaotic mom-with-2-small-kids life.
I actually made a Jekyll & Hyde moon pie a looooong time ago as part of a set of classic monster moon pies, but I’ve always wanted to create a recipe dedicated to JUST this story. Granted, it barely mentions food, but that was ok with me. I already knew I wanted my recipe to riff off the famous potion that turns the good, kind Dr. Jekyll into monstrous Mr. Hyde.
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I’ve loved the BBC show Father Brown for years, but I only recently got a chance to read the collection of short stories on which it’s based. Like many adaptations, the show diverges from the source material in key ways, but I think it stays true in the ways that matter most.
Arguably the biggest difference is that the literary Father Brown is always traveling. I don’t think you ever actually visit his own parish, which means recurring characters like Mrs. McCarthy, Lady Felicia, and Sid exist solely in the show. But don’t worry—Hercule Flambeau, master thief and Father Brown’s nemesis, is still around to stir up trouble! 😉
When one of my readers requested a Father Brown recipe specifically inspired by the stories, I was intrigued to say the least. To fans of the show, the iconic food is Mrs. McCarthy’s strawberry scones. But no Mrs. McCarthy in the stories means no scones. I was going to have to get creative. And I LOVE getting creative! ^.^
The stories mostly only mention food in passing, but one reference stands out. In “The Flying Stars,” Father Brown has to turn out his pockets, and among a few coins and priestly paraphernalia is a stick of chocolate, heavily implying that he always likes to keep some on hand. After reading that, I knew my recipe was going to be a rich, chocolatey dessert.