Hemingway’s rabbit stew
I will never forget the smell of stews in my house as a child, and Hemingway does an incredible job of capturing this. He shows the power of food…
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Author: Eric
Mr. Woodhouse’s gruel
Mr. Woodhouse’s gruel is delicious, simple and nourishing, but it uses more decadent ingredients than Oliver Twist had in the workhouse. As a hypochondriac, Mr. Woodhouse might have preferred the bland version, but this recipe shows a more common dish eaten by the wealthy and middle classes of the period…
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Negus from the Mansfield Park ball
Negus isn’t your usual mulled wine. It’s far superior. Negus is best done nice and slow. That way you can coax all the flavor out of your aromatics and create a true depth of flavor…
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Charles Dickens Part 2: gruel
To make gruel, I took the basic ingredients that the workhouse would have on any given day and made the cheapest but tastiest soup possible…
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Louisa May Alcott Post 3: Thanksgiving feast
Thanksgiving turkey gets a bad knock for being dry, but this isn’t true. Turkey is a lean, flavorful meat that isn’t dry unless cooked improperly…
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We’re a sibling chef and bibliophile team bringing the food and book worlds together through literature’s best dishes.
