{"product_id":"outlander-kitchen-to-the-new-world-and-back-again-isbn-9781984855152","title":"Outlander Kitchen: To the New World and Back Again","description":"\u003cb\u003eSink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon’s beloved Outlander and Lord John Grey series, as well as the hit Starz original show—in the second official cookbook from Outlander Kitchen founder Theresa Carle-Sanders!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, \u003ci\u003eOutlander Kitchen\u003c\/i\u003e’s here to prove you wrong.”—\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith the discovery of a New World comes an explosion of culinary possibilities. The later novels in Diana Gabaldon’s Outlander series and the Lord John Grey series have Jamie, Claire, Lord John, and friends embark on their revolutionary adventures across the Atlantic and back again—and with their voyages come hundreds of new mouthwatering flavors to entice the taste buds of even the most discerning palates.\u003cbr\u003e\u003cbr\u003eProfessional chef and founder of Outlander Kitchen, Theresa Carle-Sanders returns with another hallmark cookbook—one that dexterously adapts traditional recipes for hungry, modern appetites. Interpreted with a spirit of generous humor and joyous adventure, the recipes herein are a mixture of authentic old-world\u003ci\u003ereceipts \u003c\/i\u003efrom Scottish settlers, new-world adaptations inspired by the cuisine of indigenous peoples, and humorously delicious character-inspired dishes—all created to satisfy your hunger and insatiable craving for everything Outlander, and with the modern kitchen in mind:\u003cbr\u003e\u003cbr\u003e\u003cb\u003e• Breakfast:\u003c\/b\u003e Mrs. Figg’s Flapjacks; Simon Fraser’s Grits with Honey\u003cbr\u003e\u003cb\u003e• Soups:\u003c\/b\u003e Leek and Potato Soup with Harry Quarry; Annie MacDonald’s Chicken Noodle Soup\u003cbr\u003e\u003cb\u003e• Appetizers:\u003c\/b\u003e Cheese Savories; Sardines on Toast for Lady Joffrey\u003cbr\u003e\u003cb\u003e• Mains:\u003c\/b\u003e Benedicta’s Steak and Mushroom Pie; The Cheerful Chicken’s Poulet au Miel\u003cbr\u003ePork Tenderloin with Cider Sauce and German Fried Potatoes; Claire’s Beans and Sass \u003cbr\u003e\u003cb\u003e• Sides:\u003c\/b\u003e Tobias Quinn’s Colcannon; Fried Plantains; Corn Bread and Salt Pork Stuffing\u003cbr\u003e\u003cb\u003e• Breads:\u003c\/b\u003e John Grey’s Yorkshire Pudding; Corn Bread; Scones with Preserved Lemon\u003cbr\u003e\u003cb\u003e• Sweets:\u003c\/b\u003e Mistress Abernathy’s Apple Pandowdy; Oliebollen; Almond Biscuits\u003cbr\u003e\u003cbr\u003eWith vivid, full-color photographs and a plethora of extras—including preserves, condiments, cocktails, and pantry basics—\u003ci\u003eOutlander Kitchen: To the New World and Back Again \u003c\/i\u003eis the highly anticipated follow-up to the immersive culinary experience that inspired thousands of Outlander fans to discover and embrace their inner chefs! \u003cbr\u003e\u003cbr\u003e\u003ci\u003eIth gu\u003c\/i\u003e \u003ci\u003eleòir\u003c\/i\u003e! Or, \u003ci\u003ebon\u003c\/i\u003e \u003ci\u003eappétit\u003c\/i\u003e!“Inspired and informed . . . Fans of Gabaldon’s series will devour these accessible, well-conceived dishes.”\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eTheresa Carle-Sanders\u003c\/b\u003e is a professional chef, food writer, and unabashed fan of Diana Gabaldon's Outlander series. The author of \u003ci\u003eOutlander Kitchen\u003c\/i\u003e, she lives on a small island in the Salish Sea between Vancouver and Victoria in Canada with her husband, Howard, and their dog, Koda.\u003cb\u003eIntroduction\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003eTo the New World and Back Again\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eI was  deep  into  my  first-stage  love  affair  with \u003ci\u003eOutlander\u003c\/i\u003e when  My  Englishman, Howard, and I moved to Pender Island from Vancouver in 2003. I had read each of Diana Gabaldon’s books, up to \u003ci\u003eThe Fiery Cross\u003c\/i\u003e (the last book available at the time), at  least  twice  before  we  pulled  into  the  driveway  of  our  little  house  in  the  woods, searching for a new way of life beyond the stressed, overworked existence we knew in the city.\u003cbr\u003e\u003cbr\u003eAnd  although  we  had  no  dreams  of  living  off  the  land—we’re  on  a  third  of  an acre—looking back, I can’t imagine the first years of our semirural life without the influence of Jamie and Claire. I took advantage of our first backyard and planted a small  herb  garden  and  a  larger  one  of  vegetables,  then  spent  the  next  few  seasons learning why most of the veggies I planted did not thrive in our decent-looking soil. (The answer is cedar trees. They’re big, greedy feeders with clumping roots.) I hung our  laundry  on  the  line  and  chopped  wood.  I  walked  every  day  in  the  woods  and along the shores of this small island, and embraced a slower rhythm of life, long forgotten to me in my big-city life with my big-corporate job.\u003cbr\u003e\u003cbr\u003eNot that it wasn’t hectic at times. We moved here within a month of first viewing the property, and without much of a plan about how we were going to make a living. We  were  very  sure  that  the  exponentially  rising  cost  of  living  in  Vancouver  wasn’t going to work for us in the long term though, so with a sense of adventure, and semi-spontaneous,  life-changing  inspiration,  we  took  our  savings  and  cast  our  home-hunting  net  far  enough  to  include  the  Southern  Gulf  Islands  between  Vancouver and  Victoria  on  Canada’s  west  coast.  We  quickly  narrowed  the  choices  down  to Pender,  because,  unlike  some  of  its  neighbors  who  were  still  using  dial-up,  high-speed  Internet  was  available—an  essential  in  the  twenty-first  century,  even  when you’re trying to simplify.\u003cbr\u003e\u003cbr\u003eI used that connection with the outside world, combined with an old-world skill taught  to  me  by  my  mom,  to  start  an  online  business  selling  yoga  accessories  that I sewed on a little table under our bedroom window. (Just one of the essential life tasks Mom made sure to teach us all. I still have the felt elephant eyeglass case my eldest brother, Trev, sewed before I was born, and my other older brother, Ron, executes the neatest line of hand stitching you’ve ever seen.)\u003cbr\u003e\u003cbr\u003eMy  most  popular  item  was  a  silk  brocade  eye  mask  lightly  filled  with  flaxseeds and lavender. It took off after a couple of mentions on “alternative lifestyle” forums, especially  in  Great  Britain.  For  almost  two  years,  I  collected  the  orders  from  my computer  in  the  morning  before  sitting  down  at  the  machine  to  sew,  on  average,  a dozen eye masks per day. From there I’d head to the island’s post office and ship them off to their new owners across the Atlantic.\u003cbr\u003e\u003cbr\u003eMeanwhile, Howard was working at whatever he could lay his hands to as well. We  were  earning  a  living,  but  it  was  tight.  When  my  dad  died  unexpectedly  and rather quickly in 2007, I found myself reevaluating everything in my grief. As a result (thank goodness for an understanding husband), I fulfilled a lifelong dream by returning to culinary school the next year. And the year after that, a random thought during a walk in the woods with the dog had me pondering what the rolls stuffed with minced pigeon and truffles from\u003ci\u003e Voyage\u003c\/i\u003er might taste like.\u003cbr\u003e\u003cbr\u003eDiana was supportive of the idea from the beginning. She posted my first recipe for Rolls with Pigeon and Truffles on her website, and when that was a hit, posted my  next  one,  Brianna’s  Bridies  from \u003ci\u003eDrums  of  Autumn\u003c\/i\u003e, a  couple  of  months  later. I  published  my  first  blog  post  for  Outlander Kitchen in  October  2010,  and eventually, years of work, hundreds of blog posts, dozens of recipes, and a couple of seasons  of \u003ci\u003eOutlander\u003c\/i\u003e on  TV,  culminated  with  the  publication  of \u003ci\u003eOutlander  Kitchen: The Official Outlander Companion Cookbook\u003c\/i\u003e (henceforth known as OK1) in 2016.\u003cbr\u003e\u003cbr\u003eTwo years later, on another long walk in the woods, I was thinking about one of my favorite  characters  (Outlander  is  never  far  from  my  mind),  Lord  John,  and  why I enjoy his stories so much. This description of him from Diana in her introduction to “A Plague of Zombies” in \u003ci\u003eSeven Stones to Stand or Fall\u003c\/i\u003e sums up his circumstances well:\u003cbr\u003e\u003cbr\u003eThe thing about Lord John’s situation and career—unmarried, no fixed establishment, discreet political connections, fairly high-ranking officer—is that he can easily take part in farflung adventures rather than being bound to a pedestrian  daily  life.  To  be  honest,  once  I  started  doing  “bulges”  (that  is,  shorter pieces  of  fiction)  involving  him,  I  just  looked  at  which  year  it  was  and  then consulted one of my historical timeline references to see what kinds of interesting events happened in that year. That’s how he happened to find himself in Quebec for the battle there.\u003cbr\u003e\u003cbr\u003eLord John is the original International Man of Mystery. His lack of attachment combined with substantial independent income and well-developed sense of adventure mean his life is never boring. He wines and dines in London, fights in Germany, governs in Jamaica, and, in his spare time, runs the occasional rescue mission to help those in need. He is always a gentleman, lives for good food, and never fails to make me laugh.\u003cbr\u003e\u003cbr\u003eIt was that walk with Lord John that rekindled my second-stage love affair with Outlander. I started my new reread that night, with, of course, the entire Lord John series. I then dove back into \u003ci\u003eAn Echo in the Bone\u003c\/i\u003e and \u003ci\u003eWritten in My Own Heart’s Blood \u003c\/i\u003efrom the main series and finished with Diana’s \u003ci\u003eSeven Stones to Stand or Fal\u003c\/i\u003el, a collection of Outlander novellas published in 2017.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eOutlander  Kitchen:  To  the  New  World  and  Back  Again\u003c\/i\u003e features  recipes  from  my reread. It follows Jamie, Claire, and friends on their revolutionary adventures, voyage to  Scotland  and  back  again,  and  eventual  resettlement  at  Fraser’s  Ridge.  Others are on the move as well: Roger, Brianna, Jem, and Amanda, after finally settling into Lallybroch in the twentieth century, are separated and forced to return to the past to  save  their  lives.  Lord  John,  not  to  be  left  behind,  makes  more  journeys  to  the New World and back again than anyone else in the Outlander universe. Add in stories  like  the  prequel  about  Jamie  and  Ian  Murray  as  young  mercenaries  in  France, “Virgins,” and the story of how Hal Grey met and married Minnie Rennie, “A Fugitive Green” (both from \u003ci\u003eSeven Stones\u003c\/i\u003e to \u003ci\u003eStand or Fall\u003c\/i\u003e), and this fictional cookbook author has a lot of culinary inspiration with which to work.\u003cbr\u003e\u003cbr\u003eI often get asked how I choose the recipes that I feature on the blog and in the cookbooks.  It  all  starts  with  my  journals  filled  with  Outlander  food.  Soon  after Diana  gave  me  permission  to  pursue \u003ci\u003eOutlander  Kitchen\u003c\/i\u003e in  2010,  I  began  recording EVERY mention of food I came across in all of her stories, large and small.\u003cbr\u003e\u003cbr\u003eSometimes the mention of food is very specific within the text, such as Ragout of Beef with Oysters (page 82) from \u003ci\u003eLord John and the Brotherhood \u003c\/i\u003eof the Blade and Cranachan with Brian and Jenny (page 249) from \u003ci\u003eWritten in My Own Heart’s Blood\u003c\/i\u003e. Other times, it is more vague, as with the mention of a thick soup in an excerpt from Lord John and the Haunted Soldier, which gives me a chance to use my culinary creativity and turn it into a delicious Leek and Potato Soup (page 49). I also regularly draw inspiration from Diana’s characters; when everyone’s favorite pig appeared from the burned ashes of the big house in \u003ci\u003eAn Echo in the Bone\u003c\/i\u003e, I created The White Sow’s Crispy Pork Belly and Apple Slaw (page 125).\u003cbr\u003e\u003cbr\u003eWhat was, at the beginning, a straightforward choice from my handwritten lists for the week’s recipe on Outlander Kitchen (Mrs. FitzGibbons’s Overnight Parritch from OK1 was the first recipe posted on the blog) grew into a more involved and complicated set of tasks as I assembled the first, and now this sequel (hereafter, OK2), cookbook.\u003cbr\u003e\u003cbr\u003eFrom  my  handwritten  journals,  I  began  OK1  and  OK2  by  entering  the  long, unedited list of foods (more than 600 entries for OK2) from the source books into a spreadsheet. From  there  I  am  able  to  sort  the  information  any  way  I  want,  delete what I don’t, and work until the chosen remains resemble the rough draft of a cook-book’s table of contents.\u003cbr\u003e\u003cbr\u003eWhen I have multiple excerpts to choose from, for an oft-served dish like bannocks  or  biscuits,  for  example,  I  review  my  choices  over  and  over,  juggling  them around in my head with my twenty years of reading Diana’s stories, including the last ten years of food-specific interactions. The excerpt that wins in the end generally is emotionally  charged,  whether  it  be  poignant,  funny,  or,  as  with  many  of  Diana’s scenes, both—one that puts the reader right back in touch with the characters, like the one introducing Almond Biscuits (page 260), featuring Germain at his mischievous best.\u003ci\u003e\u003cbr\u003e\u003c\/i\u003eForeword by Diana Gabaldon","brand":"Delacorte Press","offers":[{"title":"Default Title","offer_id":46301500506341,"sku":"NP9781984855152","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781984855152.jpg?v=1767734378","url":"https:\/\/k12savings.com\/products\/outlander-kitchen-to-the-new-world-and-back-again-isbn-9781984855152","provider":"K12savings","version":"1.0","type":"link"}