Books and food do go perfectly together, don't you think? And some authors have nicely combined the two in their work. I am at the moment reading a fun little book by Mark Crick called Kafka's Soup - A Complete History of World Literarure in 14 Recipes. It is a collection of recipes and little stories that include the method of cooking the recipe. Each story is written in the style of a different writer. There is, for example, a story in the style of Marcel Proust about making tiramisu and another in the style of Franz Kafka about cooking miso soup. Other writers whose style Crick is imitating in the book are Raymond Chandler (a priceless account of cooking lamb in dill sauce, maybe the best story in the book), Jane Austen, Irvine Welsh, Gabriel García Márquez, John Steinbeck, marquis de Sade, Virginia Woolf, Homer (Achilles cooking rabbit and vegetables!), Graham Greene, Jorge Luis Borges, Harold Pinter, and Geoffrey Chaucer. This really is a little gem of a book! I highly recommend you to read it. And maybe even cook from it!
4 dl wheat flour
2 dl sugar
2 dl melted butter
1 teaspoon baking powder
1 teaspoon vanillin sugar
1 dl water (or milk)
4 rhubarb stalks cut into 2 cm pieces
1 teaspoon cinnamon
1. Pre-heat the oven to 200 Centigrade.
2. Mix sugar and flour.
3. Add melted butter and mix until crumbs are formed.
4. Set 2 dl crumbs aside for the topping.
5. Add egg, baking powder, vanillin sugar and water and mix until smooth.
6. Pour the batter into a round pie tin.
7. Put the rhubarb pieces on top. Then add the crumbs you set aside earlier.
8. Shift 1 teaspoon cinnamon on top of it all.
9. Bake in 200 C for about half an hour or until a tooth pick (or in my case a knitting needle! :)) inserted into the pie comes out clean.
10. Enjoy, preferably warm with some vanilla ice cream or vanilla sauce.