Cookbooks, Food History
A collection of recipes influenced by the confluence! Take a journey back into time with your tastebuds from the late 18th century to present day! Enjoy images of Harpers Ferry past, colorful quotes, and amusing anecdotes. Filled with both historical and modern recipes, Harpers Ferry Bill of Fare will satisfy any appetite for food or nostalgia.Publisher: Harpers Ferry Park Association. Spiral bound, paperback, 92 pages. Measures 5.75" x 8.5" x 0.75". Weighs 7.6 oz.
The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock's blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include: Sweet Onion Upside-Down Corn BreadFried Green TomatoesSkillet Braised Pork ChopsBlackberry CrumbleVibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration. Publisher: The Countryman Press. Paperback, 196 pages. Measures 7.5" x 9" x 0.75". Weighs 1 lb 5.8 oz.
The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity. Publisher: American Plate. Paperback, 144 Pages. Measures 8.75"x5.8"x0.25" . Weighs 12.3 oz.
This year-round guide is for all who love to cook and eat well. A Dooryard Herb Cookbook contains 133 favorite family recipes from the herb garden of Linda Rago, with specialties for each month of the year. Rago is a traditional Appalachian herb woman who has cooked and gardened with herbs for over 50 years. As Linda takes us through the seasons, a cold January night yields Savory Lentil Soup; on warmer April mornings try Chive Biscuits or Hot Cross Buns on Good Friday. May and June arrive: let’s try May Day Salad, Spring Lamb with Fresh Mint or Strawberry Shortcake with Sweet Woodruff. Linda calls July and August a “traffic jam of herbs”; enjoy Pesto, Applesauce Cake, or Lobster Salad. In September and October empty the herb garden, making Gazpacho, Carrot-Walnut Cake, or Dooryard Herbs Pot Roast. As holidays approach, try using herbs to make Sausage Cornbread Stuffing or Christmas Ham with Herb Vinegar. In addition to all the delicious recipes and herbal folklore, the book also contains eight easy and delightful plans for starting your own herb garden, in the sun or shade; as well as the layout of Linda’s herb garden. If you already like cooking with herbs or would like to learn how, A Dooryard Herb Cookbook is a great resource. Publisher: Qaurrier Press. Paperback, 125 pages. Measures 8.5" x 6" x 0.3". Weighs 6.7 oz.
For early American households, the herb garden was an all-purpose medicine chest. Herbs were used to treat apoplexy (lily of the valley), asthma (burdock, horehound), boils (onion), tuberculosis (chickweed, coltsfoot), palpitations (saffron, valerian), jaundice (speedwell, nettles, toad flax), toothache (dittander), hemorrhage (yarrow), hypochondria (mustard, viper grass), wrinkles (cowslip juice), cancers (bean-leaf juice), and various other ailments. But herbs were used for a host of other purposes as well -- and in this fascinating book, readers will find a wealth of information on the uses of herbs by homemakers of the past, including more than 500 authentic recipes, given exactly as they appeared in their original sources. Selected from such early American cookbook classics as Miss Leslie's Directions for Cookery, Mary Randolph's The Virginia Housewife, Lydia Child's The American Frugal Housewife, and other rare publications, the recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Readers will discover not only how herbs were used in making vegetable and meat dishes, gravies and sauces, cakes, pies, soups, and beverages, but also how our ancestors employed them in making dyes, furniture polish, insecticides, spot removers, perfumes, hair tonics, soaps, tooth powders, and numerous other products. While some formulas are completely fantastic, others (such as a sunburn ointment made from hog's lard and elder flowers) were based on long experience and produced excellent results. More than 100 fine nineteenth-century engravings of herbs add to the charm of this enchanting volume -- an invaluable reference and guide for plant lovers and herb enthusiasts that will delight and astound the twentieth-century reader. (Library Journal). Publisher: Dover Publications. Paperback, 152 pages. Measures 6.25" x 9.25" x 0.3". Weighs 8.5 oz.
For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking. Publisher: University of North Carolina Press. Paperback, 339 pages. Measures 6.1" x 9.2" x 0.8". Weighs 1 lb 2 oz.
