The Fiction Kitchen Trio Cookbook: Novel Recipes from Your Favorite Novels

Historical romance and suspense authors Eden, Bessey, and Abramson serve up dishes enjoyed by their characters in this appealing outing. Introduced by food-centric excerpts from the authors’ novels, the recipes use modern ingredients and tools to recreate period fare. Among the cocktails is the duchess-worthy raspberry shrub, which comes in acidic and mild versions. For breakfast, there are blueberry scones with clotted cream or the Duke of Kelbrook’s Chelsea buns, which are filled with brown sugar, raisins, and butter. Other options include Irish colcannon, made with mashed potatoes, cabbage, and leek, and a Welsh cheesy potato and leek soup, and from farther afield comes Indian-inspired options such as curry chicken and chicken tikka masala. On the dessert end, there’s Lord Dunsmore’s oatmeal biscuits, an update on the Georgian-era gentleman’s beloved cookie with raisins, pecans, and chocolate chips. The authors give a glimpse into their own repertoires, as well, with Bessey writing of how she celebrates turning in a manuscript with a Victoria sandwich cake, and Eden noting that the “Mom is on a deadline pasta salad” is a family favorite. For fans of the trio’s fiction, this is a feast. (Mar.)