Tricia Cohen - The Unofficial Poldark Cookbook: 85 Recipes from Eighteenth-Century Cornwall, from Shepherds Pie to Cornish Pasties

This book has not been approved, authorized, or endorsed by the British Broadcasting Corporation (BBC), Public Broadcasting Service (PBS), Winston Graham, or his publishers. Copyright 2018 by Tricia Cohen and Larry Edwards All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications.

For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover and interior design by Jenny Zemanek Cover photo credit: iStockphoto Print ISBN: 978-1-5107-3727-3 Ebook ISBN: 978-1-5107-3728-0 Printed in the United States of America Dedicated to my family and friends for their never-ending support and love. Special thank-yous to Michael Cohen, Erin Beck, and Jean Callum.

Somewhere in heaven, I hope my father knows that his love of classic English boardinghouse food has been instilled in me. Every bite of a meat pie or egg tart made me think of you. Tricia TABLE of CONTENTS

A journey from a modest home called Nampara to a stunning estate called Trenwith. A journey from the vibrant city of Truro to the struggling seaside towns of Cornwall. You are about to journey to the land and time of... Poldark! Though our first glimpse of Ross Poldark is of a battered and bloodied soldier of the monarchy, it is the scene of him on his horse, Seamus, overlooking the cliffs of Cornwall that sets the stage for the beauty we are to witness throughout the BBC series and PBSs Masterpiece series, based on the novels by Winston Graham. Our first tug of emotions comes when Poldark enters Trenwith. A celebratory dinner is in progress, and, through his eyes, we see a table laden with food.

From this point on, food will play an integral part in each and every storyline. Yes, it is true that the stories of Poldark are indeed works of fiction. However, the time period, tribulations, and food are all very real. Whether celebratory (the parties at Trenwith), frustration (Demelza kneading or pounding dough at Nampara), aggravation (Ross Poldark eating and drinking at the Red Lion), or anticipation (the various wedding celebrations), it is food that brings all the characters and their paths together. As depicted in the series, this was a very tough time in Cornwall. Not only was the mining industry faltering, but England was also on the verge of war.

It was a time of two classes of people: the rich and the poor (Ross Poldark belonging to the latter group)and the food of the Georgian era depicted both classes perfectly. The Unofficial Poldark Cookbook brings you the full variety of food from Poldarks erafrom the manors and estates to the boardinghouses and shanty shacks. We will take you to wondrous breakfasts at Trenwith as well as the hearty and earthy fare of Nampara. You will learn to make breads served to miners and laborers at the Red Lion and then create luscious desserts from the most lavish parties. From the raging ocean that makes the beautiful landscape of the Cornish coast, prepare incredible seafood dishes such as Butter Poached Cod in a Spinach Broth, Steamed Lobster Pudding with Horseradish Sauce, and the classic boardinghouse dish Ale Battered Fried Fish. From the gardens of Cornwall, cook up Savory Pear, Stilton, and Honey Tart, Butternut Cream Soup with Port, and Truro Turnip Gratin.

From the farms, create a plethora of fabulous dishes including Pancetta-Wrapped Pork Tenderloin, Cider Vinegar and Honey Chicken, and the Trenwith Ham. True, you may never have Demelza kneading your bread or Prudie banging cast-iron pots in your kitchen, but you will find everything you need in this cookbook, whether you wish to dine like Ross Poldark or throw a party like George Warleggan and Elizabeth. Enjoy! The tables and kitchens of the BBC and PBS series Poldark, based on the novels by Winston Graham, inspired this cookbook. As you watch the series or read the novels, it will not take long for you to notice a clear class distinction between the charactershow they lived and what they ate. We have separated this cookbook by those class distinctionmanor and boardinghouse. Manor Food at the manor was more than nutrition; it was a symbol of status and wealth.

Whether a simple dinner or a grand celebration, food played an important role for the upper class during the Georgian period in England. Luxury items like brandy, canary wine, and fine ports were drank, while expensive meats, syllabubs, and glistening fruit tarts were consumed. The manor food we have presented for you are often seen at Elizabeth and George Warleggans table at Trenwith; Ray, Caroline, and Dr. Enyss parlor at Killewarren; and the grand and ostentatious ballroom at Tregothnan. CORNISH RYE BREAD Makes 1 loaf INGREDIENTS 1 cup warm water2 tsp dry yeast1 Tbsp honey1 cup rye flour1 cup all-purpose flourtsp salt1 tsp caraway seeds (optional)One of the more famous breads to come out of England is rye bread; it also happens to be one of the favorite breads on