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Lobscouse & Spotted Dog. Which is a Gastronomic Companion to the Aubrey / Maturin Novels

Grossman, Anna Chotzinoff and Lisa Grossman Thomas

829 ratings by Goodreads
ISBN 10: 0393045595 / ISBN 13: 9780393045598
Published by W. W. Norton & Company, New York, 1997
Condition: Near Fine Hardcover
From The Print Room (Lilley nr Luton, United Kingdom)

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About this Item

Stated first edition, first impression with full number line. Some slight edge wear to top and bottom of jacket and spine, corners very slightly bruised, not price clipped ($29.95), no inscriptions, internally clean tight and square, overall a vg++ copy. 304pp, illustrated. This work celebrates the joys of Patrick O'Brian's Aubrey/Maturin series of novels in this cookery book full of the food and drink that complements Jack and Stephen's travels. In the book are recipes for authentic 19th-century recipes for food such as veal and ham pie, jam roly-poly, steak and kidney pudding, syllabub, figgy-dowdy, trifle, marchpane cakes, pigs trotters and spotted dog. With this book, recipes for feasts of sucking pig and Christmas pudding can be created. Recipes are accompanied by relevant quotes from the series text, as well as 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. Bookseller Inventory # 003986

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Bibliographic Details

Title: Lobscouse & Spotted Dog. Which is a ...

Publisher: W. W. Norton & Company, New York

Publication Date: 1997

Binding: Hardcover

Illustrator: Jackt by Kevin O'Neill

Book Condition:Near Fine

Dust Jacket Condition: Near Fine

Edition: 1st Edition

About this title

Synopsis:

A cookbook companion, complete with historical notes, for fans of Patrick O'Brien, historical novels includes authentic early nineteenth-century recipes that characters Jack Aubrey and Stephen Maturin have feasted on, such as Kidney Pudding, Syllabub, and Pig's Trotters.

Review:

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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Alison Balfour-Lynn
Dog Kennel Farm
Lilley nr Luton
N. Herts
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