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The Jane Austen Cookbook

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Table of Contents

Introduction by Deirdre Le Faye Social and Domestic Life in Jane Austen's Time The Novels and the Letters Martha Lloyd and her Recipe Book The Recipes by Maggie Black Family Favourites Entertaining Friends Picnics and Visits Stillroom Crafts Assemblies and Suppers Mr Darcy's Dinner or the Dinner Which Never Happened Further Reading and Sources Cited Subject Index of Recipes

About the Author

Maggie Black was a food historian and author of numerous books including The Medieval Cookbook. Deirdre Le Faye is an Austenian scholar and author of Jane Austen: A Family Record.


When a food historian and an Austenian scholar collaborate, you get a cookbook that is both intelligent and charming. Georgian and Regency recipes out of context would be cute but not necessarily a chef's first choice. Set against a backdrop of the era's social and domestic history, however, the cuisine finds its place. Black-and-white photos and drawings extend the descriptions. The first half is full of facts about and analyses of Austen's friends, novels, and letters; the second half has the recipes, most of which have been adapted to the modern kitchen, e.g., macaroni, jugged steaks with potatoes. It was more difficult to adapt the pigeon pie! Black and Le Faye's work offers interesting tidbits about 19th-century English social life and customs, and if anyone wants to know what "salmagundy" is, the answer lies here. Recommended for food history collections.‘Wendy Miller, Lexington P.L., Ky.

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