DINING WITH SHERLOCK HOLMES: A Baker Street Cookbook by Julia C. & Frederic H. Sonnenschmidt Rosenblatt

DINING WITH SHERLOCK HOLMES: A Baker Street Cookbook

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KIRKUS REVIEW

Followers of the great detective may approach this muttering darkly that shag tobacco and cocaine were all too often Holmes' meat and drink. Surely, he was no Nero Wolfe. But here and there in the canon one can find references to cold beef or ""oysters and a brace of grouse"" on the sideboard. No doubt, meals at Baker Street were irregular, yet it is not unlikely that Mrs. Hudson served her lodgers such English dishes as kedgeree, scones, ""bubble and squeak,"" jellied eel, and those cold meat pies so familiar to the snug hearths of Victorian London. Of course there were more elaborate meals as well--to celebrate a villain snagged, a lady rescued. For these occasions the authors produce a galantine of pork, a cold partridge, a roast goose with all the trimmings. Faithfully footnoted from the immortal texts, skewed slightly to American tastes (lamb for mutton; cornish hen for grouse), and ranging from simple fare to opulent feast, this is a nice reminder that English cooking at its best isn't half bad.

Pub Date: Nov. 19th, 1976
ISBN: 0823212718
Publisher: Bobbs-Merrill