Alice Eats Wonderland: An Irreverent Annotated Cookbook Adventure

You may think that a book titled "Alice Eats Wonderland" would be full of boring recipes for tea cakes and strawberry tarts, But Imholtz and Tannenbaum have given us something altogether new in the annals of Carrollian Culinary Creations. If you look carefully, you will see the word "irreverent" on the title page and the humor in this delightful volume is certainly that. But this is no mere fluff, rather a humorous slant on culinary history held together by the flora and fauna Alice meets on her journey (nearly all of whom, apparently, CAN be eaten, if you really want, for instance, a roast hedgehog.) The authors' disclaimer on p. 4 cautions readers that "some of the recipes contained herein are not intended to be prepared and/or consumed by humans or other living vertebrates." That's not to say that there is nothing to cook in this book, there certainly is--but your funny bone and your intellectual curiosity are more likely to be stimulated than your palate when Alice eats Wonderland!

"Alice Eats Wonderland" is a delightful little book that all Carroll enthusiasts should have. Consider it an homage to Alice's adventures, complete with Carrollian wit and wordplay (remember, the death jokes started in Chapter One of the original). Cooking enthusiasts interested in food lore and arcana would enjoy it, too. I made a few of the recipes--Queen's Cake is authentic and suitable for Victoria herself, the Currant Cakes were appreciated by my English Literature students, and the Devilled Crab was exactly like the dish prepared by my mother. I have not make the Apple Hedgehog but can report that the Welch Rabbit was quite good. No animals would be harmed in these last two dishes, by the way. The authors have provided a glossary, a measurements table, some math problems (I nervouisly skipped these) and all the information I would ever need to know about the dodo. This charming litle volume is generously illustrated--some original, some archival--and would be an excellent "jam today" gift for any fan of Alice, Victoriana, or heritage recipes.

Alison Tannenbaum (a real-life neuroscientist and road kill taxidermist) and August A. Imholtz, Jr. (an expert in both dead and various live languages), both long-time Carrollians in possession of an exceptional wit, have co-authored a most intriguing and entertaining book, Alice Eats Wonderland, rightly described as "an irreverent annotated cookbook." It's also a copiously illustrated Alician parody of sorts in which we follow our heroine around the traditional twelve chapters of Alice's Adventures in Wonderland where she hungrily views the familiar cast of characters as potential food items. The accompanying text presents the reader with a delightful, intriguing, fascinating, and, in the spirit of things I might add--delicious--combination of literature, science, history, cooking, dead languages (thankfully translated), and best of all--humor--along with the genuine recipes (some ancient and others just strange) for preparing some very unlikely dishes. Whether or not you would actually want to prepare any of these exotic (or in some cases, repulsive) dishes it is hard to say, but whether you are a cook or not the recipes, their ingredients and history are fascinating reading. Here you will find everything from Iguana Tamales (a modification of a modern recipe) to Stuffed Dormouse (a fourth century recipe from Caelius Apicius) to Jugged Hare (an English favorite) to hotchi-witchi (Gypsy-style Roast Hedgehog, a Romany entrée from the early 19th century, or earlier). You may even find yourself laughing and gagging simultaneously. Even the index is funny! Get extra copies for your friends and family as presents for birthdays, marriages, divorces, and emergency surgeries (you'll have them laughing even if they're in pain).

Curl up with a spot of tea, a few tarts and dig in. Transport yourself to another world (use of mushrooms, optional) as Alice's vivid imagination takes the reader on an entertaining culinary romp that grows curiouser and curiouser with each page. The authors' meticulous research relays useful nuggets of information necessary for game show contestants and others with a keen interest in the obscure. Bon appétit! Roberta Dehman Hershon, CEO, Blue Plate Communications; Chef; Culinary Journalist