Outlander Kitchen: To The New World & Back Again

Using Diana Gabaldon’s series of novels that blend historical fiction, romance, and time travel as a culinary springboard, Carle-Sanders follows 2016’s Outlander Kitchen: The Official Outlander Cookbook with this inspired and informed collection featuring more than 100 new recipes. She serves up such dishes as Mrs. Figg’s Flapjacks, Dottie’s Millet Loaf, and Lord John’s Lunchbox (roast duck breast atop German potato salad). While at times it feels as if Carle-Sanders is reaching a bit for rather pedestrian fare mentioned in the books in passing (Sardines on Toast for Lady Joffrey; Mulled Cider), the majority are sumptuous dishes, such as Benedicta’s Steak and Mushroom Pie; Ham Steaks with Raisin and Mustard Sauce; and John Grey’s Yorkshire Pudding. Other notable dishes include The Old Fox’s Roast Haunch of Venison (“Do not cook a venison haunch past medium. It will be tough”), Tobias Quinn’s Colcannon (“make the leftovers into pancakes by stirring in an egg and enough flour to bind the mixture”), and Jerry MacKenzie’s Time-Traveling Pasties (“handheld descendants of large, medieval English meat pies”). Fans of Gabaldon’s series will devour these accessible, well-conceived dishes. (June)