Many readers dream of being able to travel into their favorite book–or at least dream of being able to try the food! Below we review five literary cookbooks that will take readers from Middle-Earth to Regency England.
The Anne of Green Gables Cookbook by Kate MacDonald, Evi Abeler
This book is charmingly illustrated with aptly-named recipes that correspond key moments in the story from Diana’s raspberry cordial mishap to Anne’s liniment cake. There are quotes from the Anne books scattered throughout, so readers know which lines inspired each recipe. Regrettably, however, there is no information on cooking history and only a brief biography of L. M. Montgomery at the end. I wanted to see fun facts about cooking in Anne’s time, even if the recipes are modernized for convenience.
The recipes look easy to make and generally require common ingredients, which is nice. However, perhaps because the book is geared towards children, many of the recipes seem pretty standard, like egg salad sandwiches, shepherd’s pie, and macaroni and cheese. There is nothing I could not already easily make without this book; even the raspberry cordial recipe is just raspberry lemonade.
I did appreciate the cooking tips at the beginning of the book, which make it–along with the simplicity of the recipes–a wonderful gift for children. I do not see myself purchasing a copy, however, since the recipes are so standard that I can already do most of them.
Dinner with Mr. Darcy by Pen Vogler
This book is a delightful foray into the dining and cooking of Austen’s time. I loved the interludes explaining things like when meal times were taken or how tables were set, as well as the notes about how many of these conventions changed during Austen’s own life. The recipes are really interesting as many are probably not meals most would cook or eat today. Many of the meals are very meat-heavy, however, which is not really appealing to me. So any recipes I try out will likely be from the dessert and tea sections.
The Little Women Cookbook by Wini Moranville
Wini Moranville clearly appreciates Alcott’s work and attempts to offer a cookbook that acknowledges Alcott’s beloved book while also providing recipes for authentic period dishes–thankfully updated for the modern cook. Recipes are mostly based on actual meals and food mentioned in Little Women. But other recipes are those found in the “receipt” book Meg consulted, or recipes that would have been common at the time. The result is that readers will feel confident that they are really experiencing something akin to what diners in the 1860s would have.
Fascinating historical facts and explanations intersperse the book, making it an interesting read for fans of Little Women, even if an individual does not feel like making any of the recipes. For example, Moranville illuminates readers as to the nature of the “messes” Meg cooked for Beth; discusses how the Marches, though poor, managed to afford lobster; and explains what a blacmange is. Other historical notes explain why Louisa May Alcott’s work was filled with apples, or talk about how her father was what we would now call a vegan. Moranville ends up answering questions about Little Women and its author that readers may not have even known to ask.
Easy-to-make recipes paired with full menu suggestions make this a cookbook that I actually use. I have tried the apple orchard chicken, the pickled lime cookies, the Dijon mustard, and the hot milk sponge cake–and I make the sponge cake regularly. I intend to try more recipes since they have all been delicious!
The Secret Garden Cookbook: Inspiring Recipes from the Magical World of Frances Hodgson Burnett’s The Secret Garden by Amy Cotler
This beautifully-illustrated cookbook was precisely the type of book I wished to find after reading The Little Women Cookbook. Period dishes are paired with explanations of how food would have been prepared during Mary Lennox’s time. The author also clearly explains the different types of food that might have been available in the countryside versus the city, and how people of different social classes might have eaten. There is even a section on recipes that were imported from or inspired by the British presence in India. Many of the recipes look delicious, and I have bookmarked a few to try out in the future.
An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery by Chris-Rachael Oseland
I have to admit that I was expecting more recipes directly inspired by Middle-earth, so I ended up merely flipping through this book and not cooking anything. The dishes are mainly English countryside Victorian fare that J. R. R. Tolkien might have eaten. I was not particularly interested in recipes for things like steak and ale pie, venison cobbler, porter cake, and Yorkshire pudding, however, so maybe I am not the target audience for this book. Also, there are similar recipes in here as contained in The Secret Garden Cookbook–and I thought The Secret Garden Cookbook was superior. I did appreciate the historical notes about cooking and food in Tolkien’s day, however.
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