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Lobscouse and Spotted Dog: Which Its A Gastronomic Companion To The Aubrey Maturin Novels Paperback – Oct 3 2000


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Paperback, Oct 3 2000
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Gifts For Dad




Product Details

  • Paperback: 336 pages
  • Publisher: WW Norton (Oct. 3 2000)
  • Language: English
  • ISBN-10: 0393320944
  • ISBN-13: 978-0393320947
  • Product Dimensions: 15.7 x 2.3 x 23.4 cm
  • Shipping Weight: 458 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #212,237 in Books (See Top 100 in Books)

Product Description

From Amazon

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. --This text refers to the Hardcover edition.

Review

"I urge people to read this admirable book, the fruit of prolonged research combined with even longer periods of first-hand practice..."

(Patrick O'Brian) "...a handsome and witty culinary companion with cholesterol and archaic terminology." -- Reviews

A thoroughly readable cookbook, as well as a useful appendix to a great series of novels. -- San Jose Mercury News


Inside This Book

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Jack Aubrey is passionate about a great many things: ships, music, women: life in general-and food in particular. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews

Read all ot the O'Brian series at least twice. Was amazed that someone researched the recipes mentioned. Capt. Aubrey and Dr. Maturin were early foodies.

Prepared many dishes for my wife and my messmates of our War of 1812 Royal Navy unit. A la Mode Beef, Ragout of Mutton, Kedgeree and several steamed puddings were a great hit with Barbara and the crew, cooked over the open fire.

I highly reccommend the book to all O'Brian and historical cookery fans.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 33 reviews
12 of 12 people found the following review helpful
A feast! Jan. 9 2007
By TK - Published on Amazon.com
I made both of the title dishes (and many of the others)and all were great. The writing was both entertaining and informative. The recipe for Millers in Onion Sauce almost makes me willing to try rat for dinner.
9 of 10 people found the following review helpful
Very well-researched and authentic! Jan. 9 2007
By G. Bishop - Published on Amazon.com
I haven't cooked anything from this cookbook yet. It's not exactly family dinner fare. But I've flipped through it enough to know that the writers have done a great deal of research into the food, on land and sea, in the times and places of the Aubry/Maturin novels. In several cases, they offer two recipes for one dish, one that tells how it would have been cooked in a ship's galley and one that tells how to cook it in a modern kitchen. My husband has read all of O'Brien's books and has looked through the cookbook to find many dishes he remembers from the books. They're all there. It was everything I hoped it would be. Now if I could just find a good reason to cook this stuff! :)
9 of 10 people found the following review helpful
Totally entertaining July 22 2005
By K. Morey - Published on Amazon.com
Verified Purchase
I can't imagine anyone but a masochist or a professional chef tackling these recipes, but the book is such a joy to read -- funny, informative, fascinating -- that it makes great reading on its own and is a marvelous accompaniment to the Aubrey/Maturin novels. If you haven't read those novels, this book will make you want to!
6 of 6 people found the following review helpful
Tippin' the civil to the author, an' all........ July 27 2005
By Charles Riggs - Published on Amazon.com
Having read all the Aubrey and Maturin books, and being in the process of repeating them as well as urging them on all my friends, I was most interested in learning more about their daily fare and their gastronomical delights. This book is marvelous, and makes it easy to plan for the naval feast we plan to hold this fall, in honor of these extraordinary figures and their grand adventures.
5 of 5 people found the following review helpful
Hearts of Oak, Biscuits with Weevils Jan. 11 2007
By High Seas Harry - Published on Amazon.com
Verified Purchase
Lobscouse and Spotted Dog is a lot of fun for those of us who are both fans of Nelson's navy, and part time chefs as well. I sometimes think that a historically accurate dish somehow transports us back to those swashbuckling days when men were men, and walking the plank was not measuring your new hardwood floor at home depot.

The recipes are apparently accurate, and the comments are drole. And if you've got a little time on your hands, there's a theme party waiting for you to create. Get your pals to dress up like Horatio Hornblower and break out the Admiral's Flip. Then the neighbours'll have something to talk about, damn your eyes! Beat to quarters, if you please!


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