Sunset Books’ Picnics and Tailgate Parties (1982)

Good advice for packing a picnic: “Pack the unbreakable items first, the French bread last of all.” See Cornelia Fogle. ed. Sunset Books, Picnics and Tailgate Parties. Menlo Park, California: Lane Publishing, 1982  

Maggie Black’s The Jane Austen Cookbook (1995)

Suggested contemporary picnic fare for jane Austen includes many dishes requiring extensive preparation. We know who does the eating, but who does the prepping and the cooking? Broccoli (served hot or cold) Salmagundi Oysters, Stewed and in Loaves A Pretty Dish of...

Auguste Escoffier’s The Complete Guide to the Modern Art of Cookery (1903)

For all we know, Jean-Baptiste Charcot’s chef on the Pourquoi Pas! Used this recipe for Crêpes Suzette when the crew celebrated Mardi Gras in Antarctica (1909). 2450— SUZETTE PANCAKES   Make these from preparation A, flavoured with cura9oa and tangerine juice....

Mrs. Rundell’s A New System of Domestic Cookery (1806)

A fricassee is picnic food when dining indoors. It’s mentioned in Samuel Foote’s The Nabob (1772) and Mary Belson Elliott’s The Mice and Their Pic Nic (1809).  Had Elliott needed a recipe, she might have found it in Mrs. Rundell’s A New System...

Amy Colter’s The Secret Garden Cookbook (1999)

Colter’s The Secret Garden Cookbook is mainly a collection of high calory, sugary and fatty foods. She starts with Burnet’s essential food path and never wanders far off. “You can trifle with your breakfast and seem to disdain your dinner,”...

Arabella Boxer’s The Wind in the Willows Country Cookbook (1983)

Boxer’s “Food for Excursions” is mainly a collection of carbohydrates, sweets, and fatty meats. Her suggestions include Riverside Sandwich, Sausage Sandwich, Potted Shrimp Sandwich, Toad Hall Steak Sandwich, Stuffed Eggs, River-Bankers Lunch,...