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Lobscouse & Spotted Dog

Which It's a Gastronomic Companion to the Aubrey/Maturin Novels of Patrick O'Brian

by Anne Chotzinoff Grossman and Lisa Grossman Thomas


Lobscouse book jacket
"Patrick O'Brian fans hungering for another installment in his nautical adventure series can tide themselves over with this splendid cookbook, an affectionate tribute to his Jack Aubrey/Stephen Maturin historical novels. With lively wit and keen ear for the wonderful—and wonderfully awful—names of foods, the mother-and-daughter authors serve up authentic dishes from the 18th and 19th centuries. . . . Deftly researched and written in prose nearly as funny as O'Brian's own, the book is as informative as it is enjoyable."—Publishers Weekly

"A scholarly (though often hilarious) triumph of culinary anthropology."—Washington Post

"A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

A Note from The Authors

Patrick O'Brian has been a central figure in our lives for several years now. When the Aubrey/Maturin fever broke out among our friends, we took the infection early, we succumbed immediately and completely. Truth to tell, it was probably the music that first captivated us, right from the opening lines of Master and Commander. The last movement of the Locatelli was still playing—we were already hooked.

And then. And then we began to notice the food. Almost from the beginning, we were struck by its pervasiveness, its importance. The Aubrey/Maturin novels absolutely teem with food. Ashore or afloat, in palace or in prison, at seamen's mess or admiral's banquet—there are comestibles for every occasion. And we were entranced by the names. What is lobscouse? What is burgoo? What on earth is a thumping great spotted dog? We had to know. And now that we know, we have to tell.

The result is Lobscouse and Spotted Dog, the definitive food reference to the Aubrey/Maturin novels.

These are the foods that Jack and Stephen ate. We do not recommend them to the unimaginative or faint of heart: some of them call for exotic, revolting, or fearfully expensive ingredients; many take upwards of a week to make; most of them cheerfully violate all the nutritional tenets of the health-conscious '90s. They are all, however, practical and authentic recipes, tested to our satisfaction (and to the detriment of our waistlines) in our own kitchens.

Go thou and do likewise.

Anne Chotzinoff Grossman
Lisa Grossman Thomas


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