Tasting the Wine Country: Recipes from Romantic Inns and Resorts, Music by the Mike Marshall Quintet Book

History! And food!

This is a quick read with some historical accounts, both firsthand and second, peppered throughout. I already knew the historical facts (she said smugly) but I did enjoy the narrative way in which they were presented here. Also: pretty pictures!

As for the actual recipes, I haven't cooked any of them yet and I will certainly never be making an authentic eleven-course Titanic-themed meal for my friends and family, as the book suggests. Make your own damn Tournedos aux morilles and Homard Thermidor, buddy! However, there were a few smaller things in there that I would love to try, like the Punch Romaine--booze sorbet, yum!--and which I will probably make after Christmas, when my line of work goes back to its usual lull and the thought of shopping anywhere no longer makes me want to gouge my eyes out with a spoon.

Three stars for being interesting and a nice collectible, but docked a fourth because when you say you've "adapted the Edwardian recipes for the modern kitchen," I don't expect to have to go hunt down rose water and quail eggs to make the stuff. (Apparently quail eggs are easy to obtain? Can anyone confirm this?)