Book summary

The editors of "Victoria" magazine have chosen their favorite recipes and combined them with a bounty of entertaining advice. The recipes, inspired by the Victorian predilection for combining flavors and textures, include Chicken with Lime and Basil, Salmon with Chanterelles, Camembert with Wine and Pistachios, Ginger Lemon Hearts, and Huguenot Torte. Historical notes reveal the origins of recipes, describe some the unusual Victorian serving dishes, and offer advice for planning meals and parties.