Tea(s) in London(s): Cooking the Books with V.E. Schwab

A Darker Shade final for Irene
Barnes & Noble | Amazon | Powell’s

V.E. Schwab’s 2014 adult fantasy debut from Tor Books, Vicious, delighted readers. This year, V. begins another amazing series: A Darker Shade of Magic.  ADSOM (look for the hashtag this week and next on twitter) introduces multiple Londons: Red, Gray, and White… as well as a dangerous, but disappeared, Black London.

V. was kind enough to sit down with Cooking the Books to discuss many things, including A Darker Shade of Magic, coming from the future, and living in the Internet.

We hope you enjoy the latest Cooking the Books!

The ingredients for podcast #008 – Tea(s) in London(s) include:

  • 5% sartorial magic
  • Various images of Lee Pace
  • A theory of how editor Miriam Weinberg will take over the world
  • Two handfuls of magic magic
  • Absolutely no bergamot whatsoever
  • Honey wine
  • 10% knife magic
  • Multiple attempts by me to try pronouncing Rhys without screwing up
  • One scone, one gold-leaf pastry, and one theft
  • Shades of red, white, black, and grey
  • Pirates, thieves, and sadist kings (there I said it)

Even better,V. has shared her mother’s recipe for English mince and potatoes. (A sort of modified shepherd’s pie that sounds delicious.)

With thanks as always to the wonderful John DeNardo, Paul Weimer, Kristin Centorcelli and everyone at SFSignal for picking up the bill for the fancy Cooking the Books London tea… they assure me I’ll work it off somehow.

Leave your questions here after the podcast and we’ll be sure V. gets them.

Ready? Subscribe to the Podcast here! Or click play below:

Podcast #008: Tea(s) in London(s): Cooking the Books with V.E. Schwab

English Mince and Potatoes

(V. writes:) This is my mother’s recipe for English mince and potatoes, which is basically deliciousness incarnate, but also could be considered a deconstructed shepherd’s pie! It’s English with a twist 😉

The Mince:

  • Chop up one onion.
  • In a skillet or saucepan, cook onion in a little oil until translucent.
  • Add in 1 lb of ground chuck. Brown. Season with salt and pepper.
  • When no longer pink, drain the beef/onion mixture on paper towels and wipe out the grease in the pan.
  • Add beef mix back in.
  • Taste the beef at this point and adjust seasoning as needed.
  • In a measuring cup mix up 4 tsp of Bisto and 1 cup of water.
  • Add slowly to pan, stirring.
  • As it begins to thicken, turn down temp and let the beef cook in the sauce for about 15 min.
  • If you want more sauce just adjust the Bisto/water  – 6 tsp for 1 1/2 cups water etc.

The Potatoes:

  • Peel 4-5 yukon gold potatoes.
  • Bring to a boil.
  • Cook until a fork can be inserted easily.
  • Drain off water.
  • Add in several spoonfuls of pinches of salt, two spoonfuls of margarine, two spoonfuls of greek yogurt.
  • Mash.

The Mince AND the Potatoes:

  • Put a dollop of potato in a bowl. Ladle mince on top. Enjoy!

 A Darker Shade of Magic appears on Feburary 24, 2015. An advance copy of the book was received from the publisher.

V.E. Schwab is the product of a British mother, a Beverly Hills father, and a southern upbringing. Because of this, she’s been known to say “tom-ah-toes”, “like”, and “y’all”. She suffers from a wicked case of wanderlust, made worse by the fact that wandering is a good way to stir up stories. When she’s not haunting Paris streets or trudging up English hillsides, she’s usually tucked in the corner of a coffee shop, dreaming up monsters.

You can find Victoria online: WebsiteTwitterFacebookYoutubeTumblrPinterest

Check out more Cooking the Books! The Archive Smorgasbord

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