To my mom

Your taste that has always inspired me to both cook and read,

To Sylvain Montalbano and the French Department of Brown University

For your help and ispiration in finding food-loving literature

Table of contents

Marcel Proust: Les Madeleines de Commercy

Herman Melville: New England Clam Chowder

James Joyce: Queen of Pudding

James Franzen: Chocolate Cupcakes

with Peppermint Frosting

Virginia Woolf: Boeuf en Daube

Washington Irving: Slapjacks

Ernest Hemingway: Oyster with Tarragon and White Wine

O. Henry: Pancakes with Lemon and Sugar

Jerome K. Jerome: Irish Stew

with Salmon on Guiness Bread

References

2

4

6

8

10

12

14

16

18

20

This book is a celebration of my guilty pleasure for lengthy descriptions of mouthwatering dishes in

works of literature. I have picked a number of authors, whose contribution to literature is well-recognized,

but whose mastery of word in recreating tastes and smells is particularly striking. There is something

magic-like in the way black ink on white paper is capable of bringing out memories, and physical sen-

sations alike, evoking the sense of nostalgia and exciting your tastebuds at the same time. Different in

style and length, themes and inspirations, quotes from eight novels and one short story that are featured

in this cookbook may be presented without the context of the narrative they exist in, but they manage

to represent their author's style and the mood of teh scene in a short and concise way. Placed next to

a straight-forward instruction of how to make the descibed dish, these food allegories turn literary word

into a gastronomical creation. An idea to document the instances of food-making and the descriptions of

food in literature came to me as I was reading Boris Vian's and finding the character

of chef Nicolas particularly fascinating. The scenes in the kitchen, the dialogue over food preparation,

intertwined with deliciosly vivid description of whimsical food has a lasting impression on me. Vian's food

creations, just as his surrealist narrative might have been too absurdist to ever become real dishes, just

as the world of Vian's litterature: too beautiful and delicate to exist. But these emphemeral dishes had an

aftertaste. And so did Proust's Madeleines and Hemingway's oysters, being more than just black ink on

white paper and serving more than just a figure of speech. These dishes have a meaning more gran-

diose: specimens of pure sensual delight, they identify an author and his reader with a bond stronger

than the logic of narrative or an allegory. And if in Barthes's words a text isn't but a tissue of citations,

the descriptions of food are strong ones, coming from the realm of senses, appealing to body and soul,

killing the author and bringing him alive at the same time. These dishes have an aftertaste, and hopefully

this book will too, as it strives to use black ink on white paper to appeal to the reader's visual sensibility

through its typographic rendering and use of word to appeal to all of the senses.

IX

1

“She sent for one of those squat, plump lit-

tle cakes called “petites madeleines,” which

look as though they had been moulded in

the fluted valve of a scallop shell. And soon,

mechanically, dispirited after a dreary day

with the prospect of a depressing morrow,

I raised to my lips a spoonful of the tea in

which I had soaked a morsel of the cake.

No sooner had the warm liquid mixed

with the crumbs touched my palate than

a shudder ran through me and I stopped,

intent upon the extraordinary thing that

was happening to me.”

In Search of Lost Time

Marcel Proust

2

\

Les Madeleines de Commercy

2

¾

1

¼

1

½

½

3

2

large eggs, beaten

cup sugar

cup unbleached, all-purpose flour

unsalted butter

tablespoon flour

teaspoon pure vanilla extract

lemon

drops of lemon juice

large Madeleine pans

pinch of salt

Combine flour and sugar in a mixing bowl and add three quarters of the eggs.

Beat vigorously with a wooden spoon to blend into a heavy cream – if very

stiff, add a little bit of the remaining egg, one droplet at a time. Set aside

for ten minutes. Meanwhile, bring all of the butter to a boil until it begins to

brown very lightly. Combine 1½ tablespoons of the butter and tablespoon of

flour in a small bowl and set aside.

Stir the rest of the butter over cold water until cool but still liquid. Beat the

remaining bit of egg into the batter and stir in the cool butter. Stir in the

salt, vanilla, grated lemon zest, lemon juice (and bergamot if using). Cover

the batter, and set aside in the refrigerator for at least one hour. Meanwhile,

paint the Madeleine cups with a light coating of the browned butter and flour

mixture, wiping up any pools that form in the bottom. Set aside or refrigerate

if the kitchen is warm.

Preheat the oven to 375°. Using a spoon and rubber spatula, drop a rounded

tablespoonful of batter into each Madeleine cup. Do not spread the batter to

fill the mold. Repeat with remaining batter and mold. Set pans on the middle

rack and bake for about fifteen minutes. The batter will spread on its own to

fill the cups and a hump will gradually form in the middle. Unmold onto a rack,

humped side up.

Serve as is, or sprinkle tops with a dusting of confectioner’s sugar.

3

Moby-Dick

“But when that smoking chowder came

in, the mystery was delightfully explained.

Oh! sweet friends, hearken to me. It was

made of small juicy clams, scarcely bigger

than hazel nuts, mixed with pounded ship

biscuits and salted pork cut up into little

flakes! the whole enriched with butter, and

plentifully seasoned with pepper and salt...

we dispatched it with great expedition.”

4

Herman Melville

New England Clam Chowder

pound canned clams

cups bottled clam juice

bacon slices, minced

onion, diced

tablespoons all-purpose flour

bay leaf

teaspoon thyme leaves, chopped

pound potatoes, peeled, diced

cups heavy cream or half and half

tablespoons dry sherry, or to taste

salt, to taste

freshly ground black pepper, to taste

tabasco sauce, to taste

worcestershire sauce, to taste

oyster or saltine crackers, as needed

1 ¼

2-3

2

1

2

1

½

1

3

6

Drain the clam juice from the minced clams and combine with enough bottled

juice to equal 3 cups of liquid. Cook the bacon slowly in a soup pot over me-

dium heat until lightly crisp, about 8 minutes. Add the onion and cook, stirring

occasionally, until the onion is translucent, about 5-7 minutes. Add the flour

and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring

occasionally. The liquid should be the consistency of heavy cream. If it is too

thick, add more clam juice to adjust the consistency. Add the bay leaf and

fresh thyme. Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until

the clams are cooked, about 5-8 minutes. When the potatoes are tender, add

the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcester-

shire sauce. Serve in bowls with the crackers on the side.

5

James Joyce

Ulysses

“She would care for him with creature comforts

too for Gerty was womanly wise and knew that

a mere man liked that feeling of hominess. Her

griddlecakes done to a goldenbrown hue and

queen Ann’s pudding of delightful creaminess

had won golden opinions from all because she

had a lukcy hand also for lighting a fire, dredge

in the fine selfraising flour and always stir in the

same directions, then cream the milk and sugar

and whisk well the whites of eggs though she

didn’t like the eating part when there were many

people that made her shy and often she won-

dered why you couldn’t eat something poetical

like violets or roses…”

6

Queen of Pudding

pound loaf of brioche

tablespoons butter1

4

cup heavy cream

cup whole milk

vanilla beans

cup sugar

egg yolks

pound of cherries

cup of sugar

lemon

egg whites, cold

cup sugar

teaspoon cream of tartar

5

¼

½

1

1

2

¼

5

Cube the loaf of challah into small cubes. Melt butter in a saucepan and toss

bread cubes to coat. Lay them out in an even layer on a sheetpan and bake at

350 for about 15 minutes, or until lightly browned. Once they are toasted and

cooled place them at the bottom of 6 ramekins until they are about ¾ full.

Put milk, cream and the seeds and pods of vanilla beans in a medium sauce-

pan. In a separate bowl whisk eggs and sugar together until light and fluffy.

Heat milk and cream until almost at a boil then slowly whisk in the egg yolks/

sugar mixture, whisking vigorously the whole time so the eggs don’t scramble.

Remove from heat and allow to cool. Once cooled, pour over even bread-

crumbs in six even batches and let them sit for about 10 minutes, or until

the bread has absorbed much of the liquid (it doesn’t have to absorb it all).

Place ramekins in a hot water bath that reaches about half way up the sides

and bake at 350º for about 20 minutes, or until almost completely set but still

slightly wiggly. While the pudding is setting make your cherry compote. Place

egg whites and cream of tartar in the bowl of your mixer, fitted with the whisk

attachment. Whisk on high speed until whites start to foam. Slowly add sugar

and continue to whisk until the whites are glossy and hold stiff peaks. Once

this happens, remove from mixing bowl and transfer to a piping bag. Pipe

meringue onto each of the cooled puddings and place them in the oven at

350 for about 7 minutes, or until meringue is golden brown.

Place egg whites and cream of tartar in the bowl of your mixer, fitted with the

whisk attachment. Whisk on high speed until whites start to foam. Slowly add

sugar and continue to whisk until the whites are glossy and hold stiff peaks.

Once this happens, remove from mixing bowl and transfer to a piping bag.

Pipe meringue onto each of the cooled puddings and place them in the oven

at 350º for about 7 minutes, or until meringue is golden brown.

Place pitted cherries, sugar and zest into a medium saucepan and let them

simmer over medium-low heat until most of the juices are released and slightly

thickened. Once pudding is set and cooled pour cooled cherry compote into

the ramekins evenly (you may have a little bit left over, but that’s not necessar-

ily a bad thing). Now prepare your meringue..

1

¼

½

“Sh

e wou

ld ca

re for him

with

creatu

re comforts

too for Gerty w

as w

oman

ly wise a

nd k

new

that

a m

ere man

liked

that feelin

g of hom

iness. H

er grid

dleca

kes

7

The Corrections

“The cupcakes were full of butter and

frosted with a butter frosting. After he’d

washed his hands and opened a bottle of

Chardonnay he ate four of them and put

the uncooked fish in the refrigerator.…He

lowered the blinds and drank the wine and

ate two more cupcakes, detecting pepper-

mint in them, a faint buttery peppermint,

before he slept.”

8

Jonathan Franzen

Chocolate Cupcakes with Peppermint Frosting

butter, for greasing the pans

cups all-purpose flour

cups sugar

cups good cocoa powder

teaspoons baking soda

teaspoon baking powder

teaspoon kosher salt

cup buttermilk, shaken

tablespoons melted butter

extra-large eggs

teaspoon pure vanilla extract

cup freshly brewed hot coffee

1 ¾

2

¾

2

1

1

1

17 ½

2

1

1

Preheat the oven to 350º F. Butter cupcake tins. Line with cupcake liners

then butter and flour the liners. This is a very sticky batter, I tried just buttering

my nonstick cupcake tins the first time around and they got completely stuck.

The fact that I didn’t have cupcake liners and didn’t want to go get any meant

I got to make my own out of parchment paper. Sift the flour, sugar, cocoa,

baking soda, baking powder, and salt into the bowl of an electric mixer fitted

with a paddle attachment and mix on low speed until combined. In another

bowl, combine the buttermilk, butter, eggs, and vanilla. With the mixer on low

speed, slowly add the wet ingredients to the dry. With mixer still on low, add

the coffee and stir just to combine, scraping the bottom of the bowl with a

rubber spatula. Pour the batter into the prepared tins and bake for about 20

minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes,

then turn them out onto a cooling rack and cool completely.

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on

low speed until well blended and then increase speed to medium and beat

for another 3 minutes. Add peppermint and cream and continue to beat on

medium speed for 1 minute more, adding more cream if needed for spreading

consistency. Spread onto cupcakes or pipe on with a pastry bag and sprinkle

with crushed peppermint candies or nonpareils.

cup of butter

cups confectioners’ sugar

tablespoons whipping cream

teaspoon peppermint extract

1

3

2

½

9

To the Lighthouse

“…they

were having Mildred’s mas-terpiece—

boeuf en daube.

Ev-

“…they were having Mildred’s masterpiece—

boeuf en daube. Everything depended upon

things being served up the precise moment

they were ready. The beef, bay-leaf, and the

wine—all must be done to a turn. To keep

it waiting was out of the question.

An exquisite scent of olives and oil and

juice rose from the great brown dish as

Marthe, with a little flourish, took the cover

off. The cook had spent three days over

that dish. And she must take great care,

Mrs. Ramsay thought, diving into the soft

mass, to choose a specially tender piece for

William Bankes. And she peered into the

dish, with its shiny walls and its confusion

of savoury brown and yellow meats and its

bay leaves and its wine...‘It is a triumph,’

said Mr. Banks, laying his knife down for a

moment. He had eaten attentively. It was

rich; it was tender. It was perfectly cooked.”

“…they were

having Mildred’s master-piece—boeuf en daube. Every- thing depended upon things being served up the precise moment they were ready. The beef, bay-leaf, and the wine—all must be done to a turn. To keep it waiting was out of the

question.An exquisite scent of olives and oil and juice rose from the great brown dish as

Marthe, with a little flourish, took the cover off. The cook had spent three days over that dish. And she must take great care, Mrs. Ramsay thought, diving into the soft mass, to choose

a specially tender piece for William Bankes. And she peered into the dish, with its shiny walls and

its confusion of savoury brown and yellow meats and its bay leaves and its wine...‘It is a triumph,’ said

Mr. Banks, laying his knife down for a moment. He had eaten attentively. It was rich; it was tender. It was

perfectly cooked.”

10

Virginia Woolf

“…they were

having Mildred’s master-piece—boeuf en daube. Every- thing depended upon things being served up the precise moment they were ready. The beef, bay-leaf, and the wine—all must be done to a turn. To keep it waiting was out of the

question.An exquisite scent of olives and oil and juice rose from the great brown dish as

Marthe, with a little flourish, took the cover off. The cook had spent three days over that dish. And she must take great care, Mrs. Ramsay thought, diving into the soft mass, to choose

a specially tender piece for William Bankes. And she peered into the dish, with its shiny walls and

its confusion of savoury brown and yellow meats and its bay leaves and its wine...‘It is a triumph,’ said

Mr. Banks, laying his knife down for a moment. He had eaten attentively. It was rich; it was tender. It was

perfectly cooked.”

Boeuf en Daube

sprigs fresh thyme

dried bay leaf

whole cloves

teaspoon whole black peppercorns

strips orange zest

tablespoons fresh orange juice

medium onion, coarsely chopped

garlic cloves

celery stalk

medium carrots

bottle (750 mL) rich red wine

pounds beef chuck roast,

cup extra-virgin olive oil

tablespoon tomato paste

cup homemade beef or chicken stock

cup nicoise olives, pitted and rinsed

coarse salt

4

1

3

1

3

2

1

2

1

3

1

4

½

1

½

½

Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest

on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery,

carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and

toss to coat. Cover, and marinate in the refrigerator 24-36 hours, stirring

occasionally.

Preheat oven to 300º. Remove beef from wine mixture; pat dry with paper

towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Re-

duce heat; simmer 5 minutes. Set aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of

the beef, turning, until deeply browned, about 2 minutes per side. Transfer to

a plate. Repeat with remaining oil and beef.

Stir tomato paste into stock; add to the skillet, scraping up browned bits with

a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with

salt. Bring to a simmer over medium-high heat.

Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature

to 275º.If daube starts to boil. After 2 hours, stir in orange. Reduce oven

temperature to 275º.if daube starts to boil. After 2 hours, stir in orange juice.

Cook until beef is very tender, about 30 minutes more.

.

11

Legend of Sleepy Hollow

"As Ichabod jogged slowly on his way, his

eye, ever open to every symptom of culinary

abundance, ranged with delight over the

treasures of jolly autumn. On all sides he

beheld vast stores of apples, some hanging

in oppressive opulence on the trees, some

gathered into baskets and barrels for the

market, others heaped up in rich piles for

the cider press. Farther on he beheld great

fields of Indian corn, with its golden ears

peeping from hasty pudding; and the yellow

pumpkins lying beneath them, turning

up their fair round bellies to the sun, and

giving ample prospects of the most luxu-

rious of pies; and anon he passed the fra-

grant buckwheat fields, breathing the odor

of the beehive, and as he beheld them, soft

anticipations stole over his mind of dainty

slapjacks, well buttered and garnished with

honey or treacle, by the delicate little dim-

pled hand of Katrina Van Tassel.”

12

Washington Irving

cups all-purpose flour

teaspoons baking powder

teaspoon salt

cup milk

tablespoons butter

tablespoons honey

large eggs, slightly beaten

butter or margarine

maple syrup

Slapjacks

2

2 ½

1

1

2

2

2

Combine the dry ingredients in a large bowl. Add the remaining ingredients

and mix well, scraping sides. Mixture will be somewhat thick.

Spoon batter onto a greased griddle heated to about 375º(medium-high heat),

making pancake a manageable size. Flip the pancake when batter is bubbled

over the entire top and the edges are slightly dry (should take about 2 to 3

minutes). Cook bottom until golden brown, about 1 minute.

Serve topped with butter or margarine and maple syrup.

13

Ernest Hemingway

A Moveable Feast

“As I ate the oysters with their strong taste

of the sea and their faint metallic taste that

the cold white wine washed away, leav-

ing only the sea taste and the succulent

texture, and as I drank their cold liquid

from each shell and washed it down with

the crisp taste of the wine, I lost the empty

feeling and began to be happy and to make

plans.”

14

ounces butter

cup chopped green onions

teaspoon dried tarragon

cup dry white wine

salt and pepper

oysters

cup chopped fresh parsley

buttered toast

4

¼

1

¼

24

¼

Oyster with Tarragon and White Wine

Melt butter in skillet over medium low heat; add chopped onions and sauté

until onions are just softened. Add tarragon, wine, and salt and pepper to

taste. Add oysters and cook just long enough to curl at edges. Shake pan

from side to side to keep them bathed with buttery sauce. Serve over crispy

buttered toast garnished with chopped parsley.

15

The Pimienta Pancakes

“They're golden sunshine,' says he, 'hon-

ey-browned by the ambrosial fires of Epi-

curus. I'd give two years of my life to get the

recipe for making them pancakes. That's

what I went to see Miss Learight for,' says

Jackson Bird, 'but I haven't been able to

get it from her. It's an old recipe that's been

in the family for seventy-five years. They

hand it down from one generation to anoth-

er, but they don't give it away to outsiders.

If I could get that recipe, so I could make

them pancakes for myself on my ranch, I'd

be a happy man,' says Bird.”

16

O.Henry

Pancakes with Lemon and Sugar

oz plain flour, sifted

pinch of salt

eggs

fl oz milk mixed

fl oz water

butter

caster sugar

lemon juice

lemon wedges

4

2

7

3

2 Sift the flour and salt into a large mixing bowl with a sieve held high above

the bowl so the flour gets an airing. Now make a well in the centre of the flour

and break the eggs into it. Then begin whisking the eggs - any sort of whisk

or even a fork will do - incorporating any bits of flour from around the edge of

the bowl as you do so. Next gradually add small quantities of the milk and wa-

ter mixture, still whisking (don’t worry about any lumps as they will eventually

disappear as you whisk). When all the liquid has been added, use a rubber

spatula to scrape any elusive bits of flour from around the edge into the cen-

tre, then whisk once more until the batter is smooth, with the consistency of

thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into

the batter and whisk it in, then pour the rest into a bowl and use it to lubricate

the pan, using a wodge of kitchen paper to smear it round before you make

each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start

with, do a test pancake to see if you’re using the correct amount of batter. I

find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon

the batter into a ladle so it can be poured into the hot pan in one go. As soon

as the batter hits the hot pan, tip it around from side to side to get the base

evenly coated with batter. It should take only half a minute or so to cook; you

can lift the edge with a palette knife to see if it’s tinged gold as it should be.

Flip the pancake over with a pan slice or palette knife - the other side will

need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper

on a plate fitted over simmering water, to keep them warm while you make the

rest. To serve, sprinkle each pancake with freshly squeezed lemon juice and

caster sugar, fold in half, then in half again to form triangles, or else simply roll

them up. Serve sprinkled with a little more sugar and lemon juice and extra

sections of lemon.

17

“It was a great success, that Irish stew. I

don’t think I ever enjoyed a meal more.

There was something so fresh and piquant

about it. One’s palate gets so tired of the

old hackneyed things: here was a dish with

a new flavour, with a taste like nothing else

on earth.

And it was nourishing, too. As George

said, there was good stuff in it. The peas

and potatoes might have been a bit softer,

but we all had good teeth, so that did not

matter much: and as for the gravy, it was a

poem – a little too rich, perhaps, for a weak

stomach, but nutritious.”

Three Men in a Boat

Jerome K. Jerome

18

Irish Stew with Smoked Salmon on Guiness Bread

pound boneless sirloin

cup flour for dredging

Tbsp olive oil

medium onions

cups vegetable stock

cups Guinness Stout

carrots

parsnips

1

½

1

4

2

2

6

2

Place flour in a medium bowl. Dredge raw meat cubes in flour until coated

on each side. Shake off excess flour to avoid burning. Heat 2 tsp olive oil in a

large skillet, and brown meat on all sides. Placed browned meat into a large

stock pot or kettle, and set aside. In the same skillet (no need to wash it),

heat 1 tsp olive oil. Add onions and cook until they begin to caramelize (about

5 minutes). Pour 1 cup of the vegetable or beef stock into the skillet, and

scrape up the brown bits. This gives the stew a nice brown color, adding lots

of flavor. Add onions/stock mixture to the beef stock pot. Pour the remaining 1

cup of stock and Guinness over the meat (you can add more Guinness, stock,

or water if more liquid is desired). Heat to a boil. Reduce heat. Cover, and

simmer for about 40 minutes. Meanwhile, prepare vegetables. When the meat

is tender, add carrots and pasnips to the stock pot (about 20 minutes after

simmering meat). The stew is ready when the vegetables are tender and the

stew has slightly thickened.

Preheat oven to 350° F. Grease two 9X5 inch bread pans. In a large bowl,

mix butter with all dry ingredients, until dough has the consistency of bread

crumbs. Add milk, molasses, and Guinness. Mix until dough is wet. Spoon

dough into prepared pans. Bake at 350° F for 40-45 minutes, or until golden

brown. Allow bread to cool before slicing. Place a thin layer of Neufchâtel

cheese on the cooled, sliced bread. Serve with a thin layer of smoked salmon

and a dash of dill.

cups Whole Grain Flour

cup All-purpose Flour

cup Oatmeal

tsp Baking Soda

tsp Salt

Tbsp Brown Sugar

Tbsp Butter

cups Skim Milk

cup Molasses

cup Draught Guinness

Neufchâtel Cheese

Smoked Salmon

Dill (Fresh or Dried)

3 ½

1

1

2 ½

1

2 ½

3

2

¾

1

19

References

20

21

Franzen, Jonathan, The Corrrections, New York: Farrar, Straus and Giroux, 2001

Hemingway, Ernest. A Moveable Feast. Scribner, New York, London, Toronto,

Sydney: 1986, 1964

Henry, O. "The Pimienta Pancakes" in McClure's Magazine, 1903, pp.141-147,

http://www.unz.org/Pub/McClures-1903dec-00141, accessed in May 2013

Jerome. Jerome K., Three Men in a Boat (To Say Nothing of the Dog), 1889. Proj-

ect gutenberg Ebook. Transcribed from the 1889 J. W. Arrowsmith edition by David Price,

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Proust, Marcel. In Search of Lost Time, Volume I, "Swann's Way"1922, translated

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22

Child, Julia. ªMadeleleines de Commercyª, http://hungrysofia.com/2010/08/06/ju-

lia-childs-madeleines-de-commercy/, August 6, 2010, accessed in May 2013

Humes, Lindsay. ªIrish Stew with Salmon on Guiness Breadª, http://www.thegardenapt.

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es-queen-of-puddings/, June 15, 2012, accessed in May 2013

Nicoletti, Cara. ªThe Corrections Chocolate Cupcakes with Peppermint Frosting", http://yum-

my-books.com/2010/06/13/the-corrections-chocolate-cupcakes-with-peppermint-buttercream-frosting/,

June 13, 2010, accessed in May 2013

Nicoletti, Cara. ªTo the Lighthouse Boeuf en Daubeª, http://yummy-books.com/2011/08/15/

to-the-lighthouse-boeuf-en-daube/, August 15, 2012, accessed in May 2013

Rattray, Diana, ªOysters with Tarragon and White Wineª, http://southernfood.about.com/cs/

oysters/a/bl30102q.htm, accessed in May 2013

Smith, Delia. ªBasic Pancakes with lemon and Sugarª, http://www.bbc.co.uk/food/recipes/

basicpancakeswithsuga_66226, accessed in May 2013

Wenger, Shaunda Kennedy & Janet Kay Jensen, ªBehold! Ichabod's Slapkacksª in

, Ballantine Books, New York: 2003, pp. 5-6.

This book has been designed and printed by Polina Godz

for a Typography II class at Rhode Island School Of

Design, under the instruction of Franz Werner in May 2013.

Polina Godz is a student at Brown University, studying

Modern Culture and Media, and Rhode Island School of

Design, studying Graphic Design.

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