Dinner with Mr. Darcy, food historian Pen Vogler examines Austen’s use of food in her writing, researches ancient Georgian recipes, converting them for the modern cook. Even though Austen is not known for her descriptive writing, food is an important theme in her stories, speaking for her if you know how to listen. Every time we dine with characters, or food is mentioned, it relays an important fact that Austen wants us to note: wealth and station, poverty and charity, and of course comedy. While poor Mr. Woodhouse frets over wedding cake in Emma, Mr. Bingley offers white soup to his guests at Netherfield Park in Pride and Prejudice, and Aunt Norris lifts the supernumerary jellies after the ball in Mansfield Park, we are offered insights into their characters and their social station. In Austen’s letter she writes to her sister Cassandra about many domestic matters: clothes, social gatherings and food. When she mentions orange wine, apple pie and sponge cake we know it is of importance to her.
“I hope you had not a disagreeable evening with Miss Austen and her niece. You know how interesting the purchase of a sponge-cake is to me.” – Jane Austen in a letter to her sister Cassandra, 15 June 1808Vogler has combed Austen’s novels, letters and juvenilia pulling out dishes and researching them in contemporary cookbooks from the Georgian era. The sections are cleverly arranged: Breakfast with General Tilney; Mrs. Bennet’s Dinner to Impress; Pork and Apples: An Autumn Dinner with the Bateses; Jane’s Family Favorites; The Picnic Parade; Tea and Cake; The Ball at Netherfield; An Old-fashioned Supper for Mr. Woodhouse; Christmas with the Musgroves and Other Celebrations; Gifts, Drinks, and Preserves for Friends and the Sick at Heart. The recipes have been converted for the modern cook and look sumptuous from the numerous full-color pictures. I am dying to try Sally Lunn Cakes, a recipe from the famous bakery and tea shop in Bath, everlasting syllabub, ragout veal, Mrs. Austen’s pudding, rout cakes, white soup, flummery and many others. Several of the recipes have been adapted from Martha Lloyd's household cookbook, Jane’s dear friend and confidante, who lived with the widowed Mrs. Austen and her daughters from 1807 until her marriage to Jane’s widowed elder brother Sir Francis Austen in 1823 at the age of 62! The bibliography in the back is also a great resource for those interested in Georgian cooking and its history. While there are other scholarly books devoted to Georgian cooking focusing on Jane Austen such as The Jane Austen Cookbook, by Maggie Black and Deidre Le Faye (1995) and Jane Austen and Food, by Maggie Lane (1995), which we will be reviewing next month, Dinner with Mr. Darcy will appeal to the average cook who wants to experience what Austen and her characters ate and enjoyed, and discover why Austen’s choice of food and dining was so important to the plot development. The recipes are both simple and elaborate and the ingredients are available to most, even in the colonies! So if you are ready for your own picnic at Box Hill or supper at Pemberley, bon appetite! Dinner with Mr. Darcy: Recipes Inspired by the Novels and Letters of Jane Austen, by Pen Vogler Cico Books (2013) Hardcover (160) pages ISBN: 978-1782490562
A life-long acolyte of Jane Austen, Laurel Ann Nattress is the editor of the short story anthology Jane Austen Made Me Do It, and Austenprose.com, a blog devoted to the oeuvre of her favorite author and the many books and movies that she has inspired. She is a life member of the Jane Austen Society of North America, a regular contributor to the Jane Austen Centre online magazine. An expatriate of southern California, Laurel Ann lives in a country cottage near Snohomish, Washington where it rains a lot. Visit Laurel Ann at her blog Austenprose – A Jane Austen Blog, on Twitter as @Austenprose, and on Facebook as Laurel Ann Nattress. This review originally appeared on Austeprose.com and is used here with permission.