Cookbooks, Food History

Treat your family to the down-home taste of Wild and Wonderful West Virginia! Here is an amazing collection of recipes—more than 350—from the Mountain State's favorite cookbooks featuring the likes of Cabbage Patch Supper, Southern Corn Pone, Roast Wild Turkey with Chestnut Stuffing and Mountain Momma Mudslide.

Why is this book so uniquely special? Fifty-seven of West Virginia's most popular cookbooks contributed their favorite recipes to this collection. A catalog section describes each contributing cookbook and explains how to order them. Photographs, illustrations, and interesting facts about the state take you on a tour of West Virginia. Recipes are tested, easy to follow, and taste wonderful!

Best of the Best from West Virginia Cookbook is the latest volume in the acclaimed Best of the Best State Cookbook Series. Over 1.3 million cookbooks in this Series have been sold.

The ultimate ice cream collection, from Victorian culinary heroine and "Queen of Ices," Agnes Marshall

A delightful addition to the Cookery Classics series, this book contains more than 100 ice recipes from Marshall's classic Victorian Book of Ices, first published in 1885 and cited as an inspiration by Heston Blumenthal. Delights include thirst-quenching ice creams, sorbets, mousses, and iced souffles, with traditional flavors accompanied by such tempting recipes as burnt almond cream ice, tea cream ice, bergamot ice water, sorbet of peaches, maraschino mousse, chateaubriand bombe, plombiere of strawberries, Muscovite of oranges, and, for the particularly adventurous, souffles of curry a la Ripon. This edition also features culinary historian Barbara Ketcham Wheaton's annotations, updating each recipe for modern kitchens.

Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.