Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian)
by Anne Chotzinoff Grossman, Lisa Grossman Thomas, Patrick O'Brian
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Book Summary Information
Author: Anne Chotzinoff Grossman, Lisa Grossman Thomas, Patrick O'BrianEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2000-09
ISBN: 0393320944
Number of pages: 336
Publisher: W.W. Norton & Co.
Product features:
- ISBN13: 9780393320947
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Book Reviews of Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian)
Book Review: Fun to read! But to cook...
Summary: 4 Stars
As a huge fan of Patrick O'Brian's Aubrey-Maturin series, I thought this would be interesting to read. And it is! The recipes are divided into sections according to events in the books, with excerpts preceding the recipes. However, one must have plenty of time and equipment to make the famous "puddings" of the era. Most of the pudding recipes call for suet as a key ingredient. That, and lack of a pudding-basin, ended my interest in attempting a Spotted Dog. However, I may attempt a few of the biscuits...as long as they don't require suet! As a companion to understanding the cuisine of Nelson's Navy, however, it's absolutely delightful.
More Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian) reviews:
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1 2 3 4
Summary of Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian)
Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth-century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies.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.
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