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Outlander Kitchen: To the New World and Back Again: The Second Official Outlander Companion Cookbook
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About Outlander Kitchen: To The New World And Back
Product Description 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 WeeklyWith 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 MielPork 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 BiscuitsWith 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! Review “Inspired and informed . . . Fans of Gabaldon’s series will devour these accessible, well-conceived dishes.”—Publishers Weekly About the Author Theresa Carle-Sanders is a professional chef, food writer, and unabashed fan of Diana Gabaldon's Outlander series. The author of Outlander Kitchen, she lives on a small island in the Salish Sea between Vancouver and Victoria in Canada with her husband, Howard, and their dog, Koda. Excerpt. © Reprinted by permission. All rights reserved. IntroductionTo the New World and Back AgainI was deep into my first-stage love affair with Outlander when My Englishman, Howard, and I moved to Pender Island from Vancouver in 2003. I had read each of Diana Gabaldon’s books, up to The Fiery Cross (the last book available at the time), at least twice before we pulled into the driveway of our little house in the woods, searching for a new way of life beyond the stressed, overworked existence we knew in the city.And although we had no dreams of living off the land—we’re on a third of an acre—looking back, I can’t imagine the first years of our semirural life without the influence of Jamie and Claire. I took advantage of our first backyard and planted a small herb garden and a larger one of vegetables, then spent the next few seasons learning why most of the veggies I planted did not thrive in our decent-looking soil. (The answer is cedar trees. They’re big, greedy feeders with clumping roots.) I hung our laundry on the line and chopped wood. I walked every day in the woods and along the
