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Dining with Sherlock Holmes — A Baker Street Cookbook - Julia Carlson Rosenblatt; Frederick H. Sonnenschmidt;

Thames & Hudson, 1978, Hardback in Dustwrapper..
Condition: Very Good — in Very Good Dust Wrapper. Small ding to the top edge of the lower board. Top edges of text block tanned. Text complete, clean and tight.

From the cover: “Even devotees of Sherlock Holmes may need reminding that it was the great detective who ordered an ‘epicurean cold supper’ consisting of ‘a couple of brace of woodcock, a pheasant, and a pate de foie gras pie with a group of ancient and cobwebby bottles’, and who arranged for ‘oysters and a brace of grouse, with something a little choice in white wines’ to be ready for a dinner with Dr Watson and Detective Athelney Jones. Despite his misunderstood reputation for austerity, Holmes — with Watson — enjoyed, on average, three meals per story, and in the 56 short stories and four novels of the Holmes canon, there are no fewer than 198 references to a meal or a specific dish, and 108 to drinks other than water. Altogether they add up to an authoritative and mouth-watering survey of the cuisine of late Victorian England. The idea of a ‘Baker Street cookbook’ was conceived when more than a hundred Holmes enthusiasts enjoyed a grand Sherlockian repast in Hyde Park, New York in 1973. The menu on that occasion is reproduced here. Every item on it, and indeed every recipe in the book, has its canonical raison d’etre. Spiced with appropriate literary references, these recipes — including galantine of pork with Sauce Oxford (or Sauce Cambridge), Kentish Capon Pudding, grouse (English style) and pike (farmer style) — will satisfy the most earnest Holmesians and the most discriminating gourmets.”
Size: 9½" x 6¼"
Number of Pages: 256
ISBN: 0500012008

£9.23 (Now Sold)