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.THE LOST ART OF REAL COOKING with Rosanna Nafziger.
Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger.
Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.