The Complete, Abridged Recipes of Shakespeare

The Elsinore dining terrace. Enter Marcellus and Barnardo, two waiters, at several tables

Marcellus: Yo, Bernie, wha’s up?

Barnardo: Wha’s up? Wha’s uuup!

Marcellus: Wha’s uuup?

Barnardo: Wha’s uuuuup!

Enter Horatio

Horatio: Marty?

Marcellus: Wha’s uuuup! …

This book contains only 28 of Shakespeare’s hundreds if not thousands of now world-renowned recipes. Owner and executive chef of The Globe, it has always been William’s design to give his patrons more than merely a banal industrial meal, (like, say, an Olive Garden Stuffed Chicken Marsala 9.95 special). Instead the recipes he developed during his career are structured in a way thattakes his patrons on a poetic journey not only to satisfy their tongues but their minds, hearts and by and large most of the rest of their internal organs as well.
Each of the recipes that follows offers an updated version of one of William’s dishes. Most are well-known, such as the rich ‘Six-Witches Polenta’ or ‘Romeo and Juliet’s Edible Puree’, but a few shorter, lesser-known recipes such as the light ‘Elizabethan Sole’ - inspired by his good friend chef Jonson - or his ‘Stewed Goat’ sonnet are also included. As contemporary food critic Harold Bloom recently described in his Shakespeare: The Invention of Food, Shakespeare’s historic culinary importance cannot be contained. In time, “he has become a spirit or ‘chef of light’ almost too vast to apprehend.”