It's been about a year since I dabbled in blood sports. So I thought I'd try a biroldo. It's Tuscan and decidedly sweet, studded with golden raisins, pine nuts and a hint of cinnamon. The ones they sell at the store are rubbery and uninteresting, but I had a Spanish morcilla recently and it just got me thinking about blood again. Here's how to make it: Get a pound of fresh blood. (The Lion Market here sells little containers, about 2 bucks.) Plus 1/2 pound lean pork and 1/2 pound fat. Chop the meat and fat up very fine and mix with the blood. Add 1 tbs salt and the same of sugar. Then some crushed fennel, a good pinch of instacure #1, and stir in a handful each of raisins and pine nuts. I'm going to let this cure for a couple of days, then probably poach gently. You slice it off and eat cold like that, not recooked like a black pudding. We shall see!
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Still in the works.