Francine Segan
![Salmon pastry Salmon pastry](https://images.folger.edu/uploads/2017/08/salmon-in-pastry-Francine-Segan.jpg?fit=10%2C10)
Salmon in pastry: A Renaissance recipe from Shakespeare's Kitchen by Francine Segan
Salmon, oysters, asparagus, and grapes are all ingredients in this unusual pie recipe from Francine Segan’s cookbook “Shakespeare’s Kitchen.”
![Roses](https://images.folger.edu/uploads/2017/04/rose-cakes-Francine-Segan.jpg?fit=10%2C10)
A recipe for 1610 rose cakes
Francine Segan, a food historian with a taste for the Renaissance, adapts a 1610 handwritten recipe for rose cakes from a recipe book that’s part of the Folger collection.
![Citrus tarts](https://images.folger.edu/uploads/2017/01/Citrus-Tarts.jpg?fit=10%2C10)
A Renaissance recipe for citrus tarts
Food historian Francine Segan has a taste for the Renaissance and a love of Shakespeare. Here she adapts a recipe for “Citron pye” from a 1587 cookbook. You’ll find an intense combination of vinegar and pepper in these citrus tarts.
![francine-segan-pears-in-broth](https://images.folger.edu/uploads/2016/12/Francine-Segan-pears-in-broth.jpg?fit=10%2C10)
Renaissance cooking: Food historian Francine Segan and a recipe for 'pears' in broth (they're not really pears)
Francine Segan is a food historian with a taste for the Renaissance. She’s the author of six cookbooks, including Shakespeare’s Kitchen (2003) and the Opera Lover’s Cookbook, which was nominated for a James Beard award. This year she’s been spending…