Lobscouse and Spotted Dog: Which is a Gastronomic Companion to the Aubrey/Maturin Novels Book + PRICE WATCH * Amazon pricing is not included in price watch

Lobscouse and Spotted Dog: Which is a Gastronomic Companion to the Aubrey/Maturin Novels Book

Animal lovers, relax--"Spotted Dog" is a kind of pudding, not a dalmatian. It is also the favorite pudding of Jack Aubrey, the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter, Lisa Grossman, take readers on a culinary adventure through the kitchens and cuisine of the early 19th century. Since food figures prominently in O'Brian's novels, his fans will already be familiar with such names as Skillygalee, Drowned Baby, Soused Hog's Face, and Jam Roly-Poly, but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee, for example, is oatmeal gruel, while Drowned Baby is similar to Spotted Dog, only without the currants and eggs. And Spotted Dog is...? You'll find the recipe in the Grossmans' book, along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure, your culinary prowess, and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past, an inspired piece of culinary detective work, and a delightful gastronomic companion to the novels of Patrick O'Brian.Read More

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  • Product Description

    Here at last--the cookbook that Patrick O'Brian's fans have been craving. A glass of wine with you! Patrick 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 this long-awaited cookbook, full of the food and drink that so often complement Jack and Stephen's travels? In these pages, you will find authentic early-nineteenth-century recipes for several mouthwatering feasts, such as A Great Raised Veal and Ham Pie, Christmas Pudding, Roast Buffalo, Jam Roly-Poly, Steak and Kidney Pudding, Syllabub, Treacle-Dowdy, Trifle, Marchpane Cakes, Pig's Trotters, and, of course, Spotted Dog. Recipes are accompanied by relevant quotes from the text of the series, as well as extensive historical notes on the origins of the dishes and their names. Also included are instructive sections on the preparing of roasts, puddings, and raised pies. Whether for culinary adventurers, history purists, or readers just wondering what toasted cheese is, Lobscouse and Spotted Dog is a book that every Aubrey/Maturin addict must have.

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