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
“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
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
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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-
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22
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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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