Salmon, oysters, asparagus, and grapes are all ingredients in this unusual pie recipe from Francine Segan’s cookbook “Shakespeare’s Kitchen.”
Posts Tagged: Renaissance cooking
Francine Segan, a food historian with a taste for the Renaissance, adapts a 1610 handwritten recipe for rose cakes from a recipe book that’s part of the Folger collection.
Food historian Francine Segan has a taste for the Renaissance and a love of Shakespeare. Here she adapts a recipe for “Citron pye” from a 1587 cookbook. You’ll find an intense combination of vinegar and pepper in these citrus tarts.
Francine Segan is a food historian with a taste for the Renaissance. She’s the author of six cookbooks, including Shakespeare’s Kitchen (2003) and the Opera Lover’s Cookbook, which was nominated for a James Beard award. This year she’s been spending a lot of time in Italy researching 16th- and 17th-century Italian recipes. We caught up… Continue Reading »