About a year dual credit classes coppell high school Vogler, who works in publishing and edits Penguin’s Great Food series, started her research by re-reading the novels, as well as Austen’s letters, to gain ideas for what dishes to include: "It wasn't much of a hardship to re-read them and pounce on every foodie reference," she says. Then, it was a case of looking for authentic recipes from cookbooks and letters of the time to see what kind of food Austen was envisaging, and updating them to suit modern kitchens and tastes: few people these days, after all, know what a "peck of flour" is.
|