SALE
by Theresa Carle-Sanders (2020)
[FROM BOOKLADY COOKS]
Today’s breakfast is an amazingly creative, sweet, salty fatty take on a breakfast crumble. It is from The Outlander Kitchen: To the New World and Back Again.
I love a good book/cookbook tie-in, because that’s what Booklady Cooks is all about. First we read, then we cook, then we eat!
I first read the outlander book in the 1990’s during my first year of teaching when the parent of one of my students handed me a copy. I loved the history, the depth, the romance and yes, the time travel! I read the complete series and have been so impressed with the quality of the TV Series.
Back to the breakfast, though. The cookbooks are written by Theresa Carle-Sanders who uses references in the book to create her recipes. This one, “Jenny’s Breakfast Crumble” In which Jenny sends Claire a care package of bacon, apples, oatmeal and salt. Now, if you are traveling in the 1770’s, you can carry all these things in your pack. But not butter (a little melty and messy). So what you do is make an apple crumble with the oats and some of the chopped bacon for a little protein and some fat. You rub the chopped bacon and oats between your fingers to make the streusel topping. What a lovely combination of flavors. This breakfast is now on rotation!
[FROM THE PUBLISHERS] Sink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon’s beloved Outlander and Lord John Grey series, as well as the hit Starz original show—in the second official cookbook from Outlander Kitchen founder Theresa Carle-Sanders!
“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly
With the discovery of a New World comes an explosion of culinary possibilities. The later novels in Diana Gabaldon’s Outlander series and the Lord John Grey series have Jamie, Claire, Lord John, and friends embark on their revolutionary adventures across the Atlantic and back again—and with their voyages come hundreds of new mouthwatering flavors to entice the taste buds of even the most discerning palates.
Professional chef and founder of Outlander Kitchen, Theresa Carle-Sanders returns with another hallmark cookbook—one that dexterously adapts traditional recipes for hungry, modern appetites. Interpreted with a spirit of generous humor and joyous adventure, the recipes herein are a mixture of authentic old-worldreceipts from Scottish settlers, new-world adaptations inspired by the cuisine of indigenous peoples, and humorously delicious character-inspired dishes—all created to satisfy your hunger and insatiable craving for everything Outlander, and with the modern kitchen in mind:
• Breakfast: Mrs. Figg’s Flapjacks; Simon Fraser’s Grits with Honey
• Soups: Leek and Potato Soup with Harry Quarry; Annie MacDonald’s Chicken Noodle Soup
• Appetizers: Cheese Savories; Sardines on Toast for Lady Joffrey
• Mains: Benedicta’s Steak and Mushroom Pie; The Cheerful Chicken’s Poulet au Miel
Pork Tenderloin with Cider Sauce and German Fried Potatoes; Claire’s Beans and Sass
• Sides: Tobias Quinn’s Colcannon; Fried Plantains; Corn Bread and Salt Pork Stuffing
• Breads: John Grey’s Yorkshire Pudding; Corn Bread; Scones with Preserved Lemon
• Sweets: Mistress Abernathy’s Apple Pandowdy; Oliebollen; Almond Biscuits
With vivid, full-color photographs and a plethora of extras—including preserves, condiments, cocktails, and pantry basics—Outlander Kitchen: To the New World and Back Again is the highly anticipated follow-up to the immersive culinary experience that inspired thousands of Outlander fans to discover and embrace their inner chefs!
Ith gu leòir! Or, bon appétit! [FROM THE PUBLISHERS]
NEW/REMAINDER HARDCOVER