Replicating famous foods from literature Would you like green eggs and ham? Are you kidding, Sam-I-Am? Most readers would jump at the chance to taste some of the delicious-sounding treats described between the covers of a book. In order to keep readers from ruining their favorite books by drooling over fictitious food, here are some recipes for snacks straight out of well loved literature. “Eat Me” cookiesAlice in Wonderland Although they won’t make you magically grow or shrink, these cookies are great to eat while following Alice’s adventures, and they are far better than mock turtle soup. Ingredients: 1 stick of ready-made refrigerated sugar cookie dough 1 can of vanilla icing Tubes of colored icing of your choice with writing tips If you’re a cookie purist, you can, of course, make your own dough, but it’s easier to use a store-bought tube of cookie dough to make these delicious cookies. Plum puffsAnne of Green Gables (Adapted from Food & Wine Magazine) Travel to Avonlea with these delicious plum puffs.
Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded Paper and Salt | Paper and Salt attempts to recreate and reinterpret dishes that iconic authors discuss in their letters, diaries and fiction. Part food and recipe blog, part historical discussion, part literary fangirl-ing. TV Dinners Go Upscale in Trends on The Food Channel® By Cari Martens If you are staying at The Loews Regency Hotel on Park Avenue in New York City you might want to try the pot roast braised in pinot noir, or free range chicken with a cheddar asiago macaroni and cheese with a Parmesan crust. It may sound upscale, but now imagine those meals served on TV dinner trays. That’s right, in a surge of nostalgia, the Loews is bringing back the staple TV Dinners of the 1950s, turning retro dishes into something to appeal to their high-powered clientele. Executive Chef Andrew Rubin’s twist on traditional comfort-food is intended to bring guests back to a time when families sat around their TV sets, watching the classics and enjoyed pot roast, fried chicken and other favorites. Rubin is also introducing new elements to the TV dinner, such as salmon. These Park Avenue TV Dinners will be offered at the 540 Park restaurant, the Library and in-room dining at a cost of $30. For more innovations and insights, check out CultureWaves.
Extreme TV Dinner Makeover: Park Avenue Edition The Loews Regency Hotel on Park Avenue in New York City is bringing back the iconic TV dinners of the 1950s - although served in the traditional sectioned plates, these are not your mother's TV dinners. The most obvious difference would be the $30 price tag the hotel's upscale clientele will pay for these retro rations. Chef Andrew Rubin’s is trying to bring guests back to a time when families sat around their TV sets, watching the classics and enjoying, pot roast, fried chicken and other comfort food favorites. Pictured is the "Wasabi Salmon," described by Chef Rubin as, "…a reimagined Japanese dinner. Photo courtesy of the Regency Hotel
Fictional Feasts: Mouth-Watering Moments of Literary Gastronomy Watch Man Vs. Food before bed and you go to sleep craving French dipped sandwiches and face-sized burgers with cheese injected into the middle of the meat. (Adam Richman, what a charmer.) Certain scenes from fiction can get your belly growling, too. When food is done right in writing, you experience it with all your senses and strange cravings are inspired. New England Clam Chowder from Moby Dick by Herman Melville Melville waxes ecstatic about a bowl of clam chowder in Moby Dick — in fact, he devotes a whole chapter of his epic novel to it. “But when that smoking chowder came in, the mystery was delightfully explained. : Dinah Fried Fictitious Dishes Fictitious Dishes: An Album of Literature’s Most Memorable Meals is a book of 50 photographs of meals from literature—ranging from The Secret Garden to Fear and Loathing in Las Vegas, published by HarperCollins. >>>Order from Amazon, B & N, Books-a-million, Bookish or Indiebound<<< Alice’s Adventures in Wonderland Oliver Twist The Bell Jar The Catcher in the Rye On the Road Heidi To Kill a Mockingbird The Girl with the Dragon Tattoo Swann’s Way Moby-Dick; or The Whale Publisher: HarperCollins | Publication Date: 4.15.2014 | ISBN 978-0-06-227983-5 For publicity inquiries, contact Ashley Garland (US) or Sarah Woodruff (international)
Photographing Literature's Famous Food Scenes : The Picture Show Hide caption "I ate apple pie and ice cream — it was getting better as I got deeper into Iowa, the pie bigger, the ice cream richer." (On the Road) Dinah Fried Hide caption "Then I tackled the avocado and crabmeat salad. Avocados are my favorite fruit. Every Sunday my grandfather used to bring me an avocado pear hidden at the bottom of his briefcase under six soiled shirts and the Sunday comics." (The Bell Jar) Dinah Fried Hide caption "The gruel disappeared; the boys whispered each other, and winked at Oliver; while his next neighbors nudged him. Child as he was, he was desperate with hunger, and reckless with misery." Hide caption "She sent out for one of those short, plump little cakes called petites madeleines, which look as though they had been moulded in the fluted scallop of a pilgrim's shell." A confession: I've read Jack Kerouac's On the Road, but I can't tell you much about it. On the Road isn't the only example of this. She does take some liberties with her photos.
In 'Babette,' A Great Feast For the Palate And the Eye COMING to neighborhood theaters, and some 500 restaurants nationwide, is ''Babette's Feast,'' the movie and the meal. The Danish film, which was nominated for an Academy Award as best foreign language feature, is about conflicting values, symbolized by food. Much of the action revolves around the preparation and serving of a lavish dinner by a celebrated Parisian chef, Babette Hersant, who fled to Denmark in the last century for political reasons. The meal consists of limpid turtle soup laced with Madeira, blinis Demidoff with caviar, quails en sarcophage (stuffed with foie gras and truffles in puff-pastry cases), a salad, cheeses, tropical fruits and a glistening baba au rhum, all accompanied by Champagne and fine wines. The film, based on a story by Isak Dinesen, opens in New York City at the Cinema Studio at 66th Street and Broadway on Friday, and starting that evening, the restaurant Petrossian, 182 West 58th Street, will offer the menu from the film. The actress loves to cook. Mr.
Gab About Books at Recipelink.com Dear Amanda, Here are the recipes you requested copied from the book. Please note that no oven temperatures are given because the recipes are from turn-of-the century Mexico. CHRISTMAS ROLLSSource: Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances, and Home Remedies by Laura Esquivel 1 can sardines1/2 chorizo sausage1 onionoregano1 can chiles serranos10 hard rolls Chop onions fine. QUAIL IN ROSE PETAL SAUCESource: Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances, and Home Remedies by Laura Esquivel 12 roses, prefarably red12 chestnuts2 tsp. butter2 tsp. cornstarch2 drops attar of roses2 Tbsp. anise2 Tbsp. honey2 cloves garlic6 quail1 pitaya Brown the quail in butter and season with salt and pepper. Remove the petals carefully from the roses. To thicken the sauce slightly, you may add two Tablespoons of cornstarch. Last, strain through a fine sieve and add no more than 2 drops of attar of rosses. Cook a turkey. 2 lbs.
Babette’s Quail in Puff Pastry (made with Duck Fat!) Cailles en Sarcophage Not long ago Saveur Magazine had an online article featuring great recipes from famous movies inspired by the opening of Julia Robert’s in Eat, Pray Love. The article had dishes from Big Night, Without Reservations,Like Water for Chocolate, Chocolat,Ratatouille, Vatel, Julie and Julia and others. Most especially it had my favorite dish, Cailles en Sarcophage, from probably my favorite food movie, the 1988 Babette’s Feast based on an Isak Dinesen story. The film is about a legendary French chef (played with crystalline brilliance by Stephane Audran) of Dugléré's fabled Paris restaurant Café Anglais, who has been marooned by civil war to a small Danish village as a cook for 2 kind but ascetic sisters that eschew the pleasures of the table and of life. The meal has remained fixed in his memory and he still can taste every bite and swallow in his mind. Quail in Puff Pastry with Truffles and Foie Gras The recipe for this came from Molly O’Neill from the NY Times in 1997.