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The Unofficial Poldark Cookbook. 85 Recipes from Eighteenth-Century Cornwall, from Shepherd’s Pie to Cornish Pasties.
May 1, 2018, Skyhorse Publishing
Celebrate PBS Materpiece’s hit series Poldark with authentic recipes for your manor and boarding house.
From Demelza’s Cornwall kitchen to the majestic Warleggan Mansion; from the oak dining room of Trenwith Manor to the rustic ambiance of the Red Lion Boarding House―food is everywhere in Ross Poldark’s Cornwall, England.
Celebrate the magic that is PBS Masterpiece’s Poldark with the unofficial kitchen companion to the award-winning series that everyone is watching. Featuring authentic recipes from Georgian England that have been modernized for the contemporary palate, The Unofficial Poldark Companion Cookbook also includes the history behind the show, references to its characters and events, and tips on how to recreate meals from eighteenth-century Cornwall in the modern day.
Divided into boarding house or manor, and complete with dishes for breakfast, lunch, dinner, and dessert, these classic recipes featured on the show include:
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Poldark Shepherd’s Pie
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Steamed Lobster Pudding
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Red Lion Chowder Bread
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Demelza’s Mutton Pie
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Aunt Agatha’s Orange Cream Custard
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Cornwall Honey Spiced Morning Bread
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And more!
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Learn to cook and eat like a miner, a ruthless banker, a scullery maid, or an heiress, and recreate the spirit of Poldark in your homely kitchen or dining hall!
A Thyme to Discover, Early American Recipes for the Modern Table. November 21, 2017, Skyhorse Publishing
Revive your inner pilgrim and master the art of colonial cooking with sixty recipes celebrating America's earliest days!
From their voyage on the Mayflower to the days of the American Revolution, early American settlers struggled to survive in the New World. Join us as we travel through time and discover how our forefathers fed their families and grew a nation from eating nuts and berries to preparing fantastic feasts of seafood and venison and learn how you can cook like them, too!
With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme to Discover, spanning the seventeenth and eighteenth centuries, is an illustrated historical cookbook for foodies, history buffs, and Americans alike. Cohen and Graves reimagine old original colonial recipes from pilgrims, presidents, and Native Americans, and modify them to suit modern palates and tastes. Arranged chronologically as the English settlers cooked and ate their way into becoming Americans, these deliciously historical recipes include:​​
Including a Tipsy Timeline of New World alcoholic beverages, the menus of the oldest taverns in America, and other bite-sized tidbits to satiate your curiosity and hunger, A Thyme to Discover revives forgotten culinary traditions and keeps them alive on your own dinner table.
A Thyme and Place, Medieval Feasts and Recipes for the Modern Table. June 2016, Skyhorse Publishing
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- June 2016; Barnes and Noble Featured New Release
- October 2016; Barnes and Noble Cookbook Pick
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Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!
Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery—or, at least, come close to it.
With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook:
• Summer harvest wine with elder flower, apples, and pears for St. John’s Day (June 21st)
• Right-as-rain apple cake for St. Swithin’s Day (July 15th)
• Wee Matilda’s big pig fried pork balls with sage for Pig Face Day (September 14th)
• Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th)
• Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th)
• And many more!
Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet.