Price: $17.95
(as of Aug 18, 2023 11:09:08 UTC – Details)
Drink and dine with recipes inspired by the best-selling novelist of all time.
Poisons, knives, and bullets riddle the stories of Agatha Christie, but so does food, which she uses to invoke settings, to develop characters, and, of course, to commit murder. This to-die-for cookbook offers recipes written by the author for one accessible, easy-to-follow dish or drink for each of Christie’s 66 mysteries. Recipes include Fish and Chips at the Seven Dials Club, Literary Luncheon Meringues, Oysters Rockefeller on the Orient Express, Sixpence Blackbird Pie, Orange Marmalade from Gossington Hall, and more. Along the way, you’ll learn how to make an exquisite omelet, how to roast a leg of lamb properly, and how to serve perfectly timed steak frites. Framing these dishes are insightful essays and headnotes that detail the history of the recipes, their context in Christie’s life and times, and the roles they play in the source works. Based on extensive research and investigation, all dishes appear traditional to their respective eras, so steak fried for 1923 but marinated and grilled for 1964. Completing the collection, thematic menus assemble recipes for a Halloween murder mystery gathering, a “Christie for Christmas,” a book club buffet, and other occasions, making it a filling tribute to the grand dame of detective fiction.
RECIPES FOR MURDER has not been prepared, approved, or licensed by Agatha Christie Limited, RLJ Entertainment, or any individual or entity associated with Agatha Christie or her successors.
Over 50 illustrations
From the Publisher
JACK-O’-LANTERN DEVILED EGGS
“Supper went well. Rich iced cakes, savouries, prawns, cheese and nut confections. The eleven-pluses stuffed themselves.”—from Hallowe’en Party,1969
1.In a large pot, cover the eggs with water by 1 inch.
2.Place the pot over medium-high heat and bring to a boil.
3.Leave the eggs in a rolling boil for 10 minutes.
4.Carefully remove the eggs from the pot and place in a large bowl containing 4 cups cold water and ice. Let the eggs sit for20 minutes.
5.Peel the eggs and cut them in half lengthwise. Separate the yolks from the whites.
6.Mash the yolks and add 3 tablespoons mayonnaise, the dry mustard,Worcestershire sauce, and salt and pepper to taste. Mix with orange food coloring and blend until smooth.
7.Fill each egg white with the yolk mixture by spoon, pastry piping bag, or plastic freezer bag with a corner snipped off.
8.Mix the remaining tablespoon of mayonnaise with the black food coloring and decorate each egg with a jack-o’-lantern face.
9.Cut the green onion into small pieces and place at the top of each egg half as a pumpkin stem.
10.Transfer the jack-o’-lantern eggs to a platter decorated with pumpkin leaves or fall leaves.
Ingredients 9 large eggs ⅓ cup (75 grams) mayonnaise 1 teaspoon dry mustard ½ teaspoon Worcestershire sauce Salt and pepper Black and orange food coloring 1 medium green onion Pumpkin leaves or fall leaves for garnish (optional)
Publisher : Countryman Press (August 22, 2023)
Language : English
Hardcover : 200 pages
ISBN-10 : 1682687783
ISBN-13 : 978-1682687789
Item Weight : 14.4 ounces
Dimensions : 6.3 x 0.8 x 8.4 inches
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