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Describe your latest book. My new novel is called Station Eleven. It's about a traveling Shakespearean theatre company in a post-apocalyptic North... Continue »
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    Station Eleven

    Emily St. John Mandel 9780385353304

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The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature and the Passages That Feature Them

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The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature and the Passages That Feature Them Cover

 

 

Excerpt

BREAKFASTS

Breakfast at six-thirty. Skim milk, crusts, middlings, bits of doughnuts, wheatcakes with drops of maple syrup sticking to them, potato skins, leftover custard pudding with raisins, and bits of Shredded Wheat.
Breakfast would be finished at seven.
From seven to eight, Wilbur planned to have a talk with Templeton, the rat who lived under his trough.
E. B. White, Charlotte's Web

About the jelly beans. On the Cheerios. I know this is probably not recommended by nutritionists. But I had never tried it before. And you never know. Somebody has to do the field-testing. The jelly beans were better than raisins, actually. If you want to check it out, I suggest the Jelly Belly brand, which comes in forty official flavors. My choice was a combination of apricot, banana, watermelon, and root beer. If you want a little zing in the mix, throw in a few jalapeno-flavored ones. A little Wow! In the Cheerios. A little whoopee in 0the minimum daily requirement. Robert Fulghum, Uh-Oh

Pancakes

When Black Mumbo saw the melted butter, wasn't she pleased! "Now," said she, "we'll all have pancakes for supper!"
So she got flour and eggs and milk and sugar and butter, and she made a huge plate of most lovely pancakes. And she fried them in the melted butter which the Tigers had made, and they were just as yellow and brown as little Tigers.
And then they all sat down to supper. And Black Mumbo ate twenty-seven pancakes, and Black Jumbo ate fifty-five, but Little Black Sambo ate a hundred and sixty-nine, because he was so hungry.
Helen Bannerman, The Story of Little Black Sambo


PANCAKE?
Who wants a pancake,
Sweet and piping hot?
Good little Grace looks up and says,
"I'll take the one on top."
Who else wants a pancake,
Fresh off the griddle?
Terrible Teresa smiles and says,
"I'll take the one in the middle."
Shel Silverstein, Where the Sidewalk Ends

Stack of Pancakes

2 eggs, separated, 2 tablespoons sugar, 2 cups all-purpose flour, sifted 2 tablespoons vegetable oil, 1 tablespoon applesauce, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 cups milk, 1/4 teaspoon vanilla extract, Bananas, Maple syrup

Beat the egg whites and sugar together in a large bowl. Add the egg yolks, flour, oil, applesauce, baking powder, salt, milk, and vanilla and mix until the batter is nearly smooth. Some small lumps will remain. Spoon the batter onto a greased hot griddle heated to about 375¡ (medium-high heat), making pancakes a manageable size. Flip each pancake when the batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook the bottom until golden brown, about 1 minute.

Serve topped with butter or margarine, sliced bananas, and maple syrup.

MAKES ABOUT 8 PANCAKES

Variation: Stir 1 cup of fresh blueberries into batter for blueberry pancakes.


Just the knowledge that a good book is awaiting one at the end of a long day makes that day happier. —Kathleen Norris

Alternative Crepes

11/2 cups all-purpose flour 1/2 teaspoon baking powder 2 cups milk 1/2 teaspoon vanilla 1 tablespoon sugar 1/2 teaspoon salt 2 large eggs 2 tablespoons butter or margarine, melted Bananas, strawberries, and mango, sliced Blueberries, raspberries

Combine all the ingredients, except fruit, together in a large bowl and beat the batter until it is nearly smooth. Heat a greased, 8-inch crepe skillet to 400¡ or begin warming a large, greased frying pan over high heat with a tablespoon of butter or margarine. Spread the batter out in the pan to a 1Ú8-inch thickness, so that the finished crepe will be thin. Flip the crepe when the batter on top is completely bubbled and the edges are slightly dry, about 2 minutes. Cook the bottom until golden brown, about 1 minute. Place the crepe on a warmed plate. Repeat with the remaining batter. Wrap your choice of fresh fruit inside the crepes (sliced bananas, strawberries, mangos, blueberries, raspberries). Serve with maple syrup.

MAKES EIGHT 8-INCH CREPES

Slapjacks

As Ichabod jogged slowly on his way, his eye, ever open to every symptom of culinary abundance, ranged with delight over the treasures of jolly autumn. On all sides he beheld vast stores of apples, some hanging in oppressive opulence on the trees, some gathered into baskets and barrels for the market, others heaped up in rich piles for the cider press. Farther on he beheld great fields of Indian corn, with its golden ears peeping from hasty pudding; and the yellow pumpkins lying beneath them, turning up their fair round bellies to the sun, and giving ample prospects of the most luxurious of pies; and anon he passed the fragrant buckwheat fields, breathing the odor of the beehive, and as he beheld them, soft anticipations stole over his mind of dainty slapjacks, well buttered and garnished with honey or treacle, by the delicate little dimpled hand of Katrina Van Tassel.
Washington Irving, The Legend of Sleepy Hollow

Behold! Ichabod's Slapjacks

2 cups all-purpose flour, sifted 21Ú2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 tablespoons butter or margarine, melted 2 tablespoons honey 2 large eggs, slightly beaten Butter or margarine Maple syrup

Combine the dry ingredients in a large bowl. Add the remaining ingredients and mix well, scraping sides. Mixture will be somewhat thick. Spoon batter onto a greased griddle heated to about 375¡ (medium-high heat), making pancake a manageable size. Flip the pancake when batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until golden brown, about 1 minute.

Serve topped with butter or margarine and maple syrup.

MAKES ABOUT 8 SLAPJACKS

Next time you're browsing the shelves in a library, realize you're standing in the midst of a family discussion. —Kathleen Duey

Waffles

She moved out of bed carefully, so as not to disturb Jesse. He stirred and opened his eyes. "Was it something I said?" he asked groggily.

"You're suffocating me," she whispered lovingly. On the way to the bathroom she had an idea. She'd make Jesse some waffles. Waffles and muffins and bacon and . . . That was probably enough. Oh, and orange juice and coffee. Coffee with cinnamon in it.

Maybe she shouldn't make waffles, though. Her slapstick tendencies had a habit of rearing their ugly heads during waffle preparation. Still, she wanted to do something nice for him. She'd been staring at him for half an hour, and now she'd sort of woken him up . . . All in all, she felt she owed him waffles. That big waffle gesture was the only one that would do. She smiled at her reflection, filled with enthusiasm of bold reserve.

Twenty minutes later, on the way to the hospital, Jesse said, "But why waffles? I don't even really like waffles."

"Look," said Suzanne stoically. "It's already starting to blister." She held up her left hand, with its domestic scar across the knuckles where the waffle iron had landed. —Carrie Fisher, Postcards from the Edge

Waffles

2 eggs plus 1 egg white, beaten 1/4 cup sugar 1/2 cup butter or margarine, melted 1/4 cup applesauce, unsweetened 11/2 cups all-purpose flour with 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons milk 1 teaspoon vanilla Maple syrup Mangos, strawberries, or blueberries

Mix all the ingredients except syrup and fruit in a large bowl. Spray a waffle iron with cooking spray. Spoon the batter onto the heated waffle iron. Cook the waffle until lightly browned, about 2 minutes. Serve with maple syrup and sliced mangos, strawberries, or blueberries.

MAKES ABOUT 6 LARGE WAFFLES

I suggest that the only books that influence us are those for which we are ready, and which have gone a little further down our particular path than we have gone ourselves. —E. M. Forster

Copyright© 2003 by Shaunda Kennedy Wenger Janet Kay Jensen

Product Details

ISBN:
9780345465009
Publisher:
Random House
Location:
New York
Author:
Wenger, Shaunda Kennedy
Author:
Jensen, Janet Kay
Author:
Shaunda Kennedy Wenger and Janet Kay Jensen
Author:
Shaunda Kennedy Wenger Janet Kay Jensen
Subject:
General
Subject:
Cookery
Subject:
Books & Reading
Subject:
Food in literature
Subject:
Cookery in literature
Copyright:
Edition Number:
1st ed.
Series Volume:
2432
Publication Date:
October 14, 2003
Binding:
Hardcover
Language:
English
Pages:
352
Dimensions:
9.62x7.64x1.19 in. 1.64 lbs.

Related Subjects

Cooking and Food » Food Writing » General

The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature and the Passages That Feature Them
0 stars - 0 reviews
$ In Stock
Product details 352 pages Ballantine Books - English 9780345465009 Reviews:
"Review" by , "For anyone who has ever wanted to taste the food that plays a role in their favorite books, this charming volume provides the recipes....[A] fun read for any bibliophile-cum-foodie."
"Review" by , "Readers with an interest in cooking will find plenty to amuse and tempt them in this terrific book, which gracefully combines literary descriptions with culinary delights."
"Synopsis" by , Offers recipes inspired by celebrated works of literature and the passages that feature them.
"Synopsis" by , Tasty Recipes and the Books That Inspired Them

Jo's Best Omelette...Little Women by Louisa May Alcott
No Dieter's Delight Chicken Neapolitan...Thinner by Stephen King
Extra-Special Rhubarb Pie...The Persian Pickle Club by Sandra Dallas
Grand Feast Crab Meat Casserole...At Home in Mitford by Jan Karon
Persian Cucumber and Yogurt...House of Sand and Fog by Andre Dubus III
Tamales...Like Water for Chocolate by Laura Esquivel
Bev's No-Fuss Crab Cakes...Unnatural Exposure by Patricia Cornwell
Macaroni and Cheese...The Accidental Tourist by Anne Tyler
Veteran Split Pea Soup...The Red Badge of Courage by Stephen Crane
Alternative Carrot-Raisin-Pineapple Salad...Midwives by Chris Bohjalian
Summer's Day Cucumber-Tomato Sandwiches...Women in Love by D. H. Lawrence
Refreshing Black Cows...The Book of Ruth by Jane Hamilton
Dump Punch...Pride and Prejudice by Jane Austen
Not Violet, But Blueberry Pie...Charlie and the Chocolate Factory by Roald Dahl
Innocent Sweet Bread...The Bluest Eye by Toni Morrison
Daddy's Rich Chocolate Cake...Fatherhood by Bill Cosby

...and many other delectable dishes for the literary palate!

"Synopsis" by , THE BOOK LOVER’S COOKBOOK

Recipes Inspired by Celebrated Works of Literature

and the Passages that Feature Them

Shaunda Kennedy Wenger and Janet Kay Jensen

Wake up to a perfect breakfast with Mrs. Dalby’s Buttermilk Scones, courtesy of James Herriot’s All Things Bright and Beautiful and Ichabod’s Slapjacks, as featured in Washington Irving’s The Legend of Sleepy Hollow. There’s homey comfort food like Connie May's Tomato Pie, created with and inspired by Connie May Fowler (Remembering Blue); Thanksgiving Spinach Casserole (Elizabeth Berg’s Open House); and Amish Chicken and Dumplings (Jodi Picoult's Plain Truth) . . . Sample salads, breads, and such soul-warming soups as Nearly-a-Meal Potato Soup (Terry Kay’s Shadow Song); Mr. Casaubon’s Chicken Noodle Soup (George Eliot’s Middlemarch); and Mrs. Leibowitz’s Lentil-Vegetable Soup (Frank McCourt’s Angela’s Ashes) . . . After relishing appetizers and entrees, there’s a dazzling array of desserts, including Carrot Pudding (Charles Dickens’s A Christmas Carol); Effie Belle’s Coconut Cake (Olive Ann Burns’s Cold Sassy Tree); and the kids will love C.S. Lewis's Turkish Delight from The Lion, The Witch, and the Wardrobe.

Sprinkled throughout with marvelous anecdotes about writers and writing, The Book Lover’s Cookbook is a culinary and literary delight, a browser’s cornucopia of reading pleasure, and a true inspiration in the kitchen.

Shaunda Kennedy Wenger enjoys creative cooking and writing children’s stories and articles. She is currently working on a novel. Her work has been published in Babybug, Ladybug, Wonder Years, American Careers, South Valley Living, and Short-Short Stories for Reading Aloud (The Education Center, 2000). She is an active member of the League of Utah Writers and the Society of Children’s Book Writers and Illustrators. She regards her monthly book club meeting as one life’s essential ingredients.

Janet Kay Jensen is published in Healing Ministry journal and The Magic of Stories. She has received numerous awards for essays, poetry, and short stories, including three ByLine Magazine honorable mentions. A speech-language pathologist, she holds degrees from Utah State University and Northwestern University. She is writing a novel, teaches poetry classes to jail inmates, and is a literacy tutor. Married and the mother of three sons, she is a consultant at Utah State University.

TASTY RECIPES AND THE BOOKS THAT INSPIRED THEM

Jo’s Best Omelette . . . Little Women by Louisa May Alcott

No Dieter’s Delight Chicken Neapolitan . . . Thinner by Stephen King

Extra-Special Rhubarb Pie . . . The Persian Pickle Club by Sandra Dallas

Grand Feast Crab Meat Casserole . . . At Home in Mitford by Jan Karon

Persian Cucumber and Yogurt . . . House of Sand and Fog by Andre Dubus III

Tamales . . . Like Water for Chocolate by Laura Esquivel

Bev's No-Fuss Crab Cakes . . . Unnatural Exposure by Patricia Cornwell

Macaroni and Cheese . . . The Accidental Tourist by Anne Tyler

Veteran Split Pea Soup . . . The Red Badge of Courage by Stephen Crane

Alternative Carrot-Raisin-Pineapple Salad . . . Midwives by Chris Bohjalian

Summer’s Day Cucumber-Tomato Sandwiches . . .

Women in Love by D. H. Lawrence

Refreshing Black Cows . . . The Book of Ruth by Jane Hamilton

Dump Punch . . . Pride and Prejudice by Jane Austen

Not Violet, But Blueberry Pie

. . . Charlie and the Chocolate Factory by Roald Dahl

Innocent Sweet Bread . . . The Bluest Eye by Toni Morrison

Daddy's Rich Chocolate Cake . . . Fatherhood by Bill Cosby

. . . and many other delectable dishes for the literary palate!

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