Cookbook
 

I just ran across what may be an interesting cookbook. I decided to
take a chance on it from Ebay. There were 2 more left after I bought
mine.


THE BOOK LOVER’S COOKBOOK

Recipes Inspired by Celebrated Works of Literature
and the Passages that Feature Them
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Cookbook
 

The Cook wrote:
> I just ran across what may be an interesting cookbook. I decided to
> take a chance on it from Ebay. There were 2 more left after I bought
> mine.
>
>
> THE BOOK LOVER’S COOKBOOK
>
> Recipes Inspired by Celebrated Works of Literature
> and the Passages that Feature Them


Lobster a la Riseholme?

Miss Mapp had to steal the recipe from Lucia and i think i have found
something in Escoffier that might qualify:)

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Cookbook
 

On Fri, 02 Oct 2009 10:17:11 -0400, The Cook wrote:

> I just ran across what may be an interesting cookbook. I decided to
> take a chance on it from Ebay. There were 2 more left after I bought
> mine.
>
> THE BOOK LOVER’S COOKBOOK
>
> Recipes Inspired by Celebrated Works of Literature
> and the Passages that Feature Them

anything from james joyce's *ulysses*?

"Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.
He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver
slices fried with crustrcrumbs, fried hencod's roes. Most of all he
liked grilled mutton kidneys which gave to his palate a fine tang of
faintly scented urine."

your pal,
molly

Cookbook
 

blake murphy wrote:

> anything from james joyce's *ulysses*?
>
> "Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.
> He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver
> slices fried with crustrcrumbs, fried hencod's roes. Most of all he
> liked grilled mutton kidneys which gave to his palate a fine tang of
> faintly scented urine."

There is way more there. See
<http://groups.google.com/group/rec.food.cooking/msg/e8956a1321c6974b>.

Victor

Cookbook
 

On Fri, 2 Oct 2009 12:06:10 -0400, blake murphy
> wrote:

>On Fri, 02 Oct 2009 10:17:11 -0400, The Cook wrote:
>
>> I just ran across what may be an interesting cookbook. I decided to
>> take a chance on it from Ebay. There were 2 more left after I bought
>> mine.
>>
>> THE BOOK LOVER’S COOKBOOK
>>
>> Recipes Inspired by Celebrated Works of Literature
>> and the Passages that Feature Them
>
>anything from james joyce's *ulysses*?
>
>"Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.
>He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver
>slices fried with crustrcrumbs, fried hencod's roes. Most of all he
>liked grilled mutton kidneys which gave to his palate a fine tang of
>faintly scented urine."
>
>your pal,
>molly


I just bought the thing on Ebay. The list was not all inclusive so I
have no idea exactly what is included. And it does say "inspired
by."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Cookbook
 

On Fri, 2 Oct 2009 18:23:49 +0200, Victor Sack wrote:

> blake murphy wrote:
>
>> anything from james joyce's *ulysses*?
>>
>> "Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.
>> He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver
>> slices fried with crustrcrumbs, fried hencod's roes. Most of all he
>> liked grilled mutton kidneys which gave to his palate a fine tang of
>> faintly scented urine."
>
> There is way more there. See
> <http://groups.google.com/group/rec.food.cooking/msg/e8956a1321c6974b>.
>
> Victor

i should have credited you with posting the quote here in the first place,
victor. as you can see, i saved it all these years.

your pal,
blake

Cookbook
 

blake murphy > wrote:

> Victor Sack wrote:
> >
> > There is way more there. See
> > <http://groups.google.com/group/rec.food.cooking/msg/e8956a1321c6974b>.
>
> i should have credited you with posting the quote here in the first place,
> victor. as you can see, i saved it all these years.

All credit goes to James Joyce, of course; I'm just a messenger.

Victor