Outlander Kitchen is a veritable feast for the anatomical senses! This delightful cookbook by trained chef and food writer, Theresa Carle-Sanders, will charm all five senses: sight, hearing, taste, smell, and touch.
Pupils will dilate with pleasure as you behold the gorgeous photographs allowing you to visually sample delectable dishes inspired by Diana Gabaldon’s Outlander books. Who can resist the image of Rosamund’s Pulled Pork with Devil’s Apple BBQ Sauce? Yum! Even the typography used throughout the book is delightfully designed to awaken the senses.
Ear drums will vibrate as you hear yourself oooh and ahhh with pleasure over the variety of dishes designed to make your stomach grumble, from Mrs. FitzGibbons’s Overnight Parritch to Murtagh’s Gift to Ellen, cleverly presented in the form of Puff Pastry Boar Tusks, to Black Jack Randall’s Dark Chocolate Lavender Fudge (who knew BJR had a sweet tooth? Apparently, the only sweet trait he possesses!).
Taste buds will rock and roll once your dishes have been prepared and you take that first bite of Jocasta’s Auld Country Bannocks or Jem’s Bread Pudding with Maple Butterscotch Sauce. Your mouth will feel satiated with your stunning successes because Theresa’s expertise leads you through the basics of a Mrs. FitzGibbon’s worthy kitchen with informational tutorials and thoughtfully written recipes throughout.
Oh! And the smells! The olfactory system will go into overdrive as you catch a whiff of Pheasant and Greens at Ardsmuir glazed in “a sweet, luscious sauce of orange and apricot…” You can’t help but sniff deeply over Lord John’s Upside-Down Plum Cake as you pull it steaming from the oven. Your nostrils will flare with Sarah Woolam’s Scotch Pies as fragrant beef, onion, pepper and nutmeg hit your olfactory receptors.
And finally, wait until your fingers feel Roger and Bree’s Pizza; you just know as you pick up the first slice that the crust will be crispy and the inside chewy. Mayhap you’ll hesitate as your lips touch the rim of your glass with The Comte St. Germain’s Poison but you can’t resist the elderflower liqueur and lime twist. And, Brianna’s Bridies, with their flaky pastry and hand-pie size, will fit perfectly in your palm.
While I’ve focused on a few of the anatomical benefits of this cookbook, there are so many more treasures inside including Diana Gabaldon’s wonderfully humorous forward that begins with “Food disappears all the time…!” Hah! Throughout are passages from Outlander books, historical references, and clever adaptations of traditional recipes for today’s discriminating palate.
Give yourself a full-body, anatomical experience with this fabulous cookbook!
A deeply grateful,
Outlander Anatomist