How to Eat a Book: A Gastronome's Guide to the Classics

The classics are made to be eaten: chewed, swallowed, and digested. Complete with five course meals and engravings from artists like Gustave Dore and Theodoor van Thulden, this take on some of the best literature in the Western tradition combines the culinary, visual, and literary arts. Taste and see that the classics are good! Features: - Brief introduction to classical literature - High-quality reprints of engravings/etchings - Index of culinary abbreviations - Glossary of culinary terms - Recipes and cooking directions for nine five-course meals - Each meal feeds six - Primary quotes from classical literature - Various homemade recipes from scratch - Dinner questions to accompany each meal