Cookbooks, Food History
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.
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.
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.
Seeking the Historical Cook is a guide to historical cooking methods from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitchens today. Designed for adventurous cooks and foodies, this volume is rich with photographs, period images, and line art depicting kitchen tools and cooking methods. Kay K. Moss invites readers to discover traditional receipts and to experiment with ancestral dishes to brighten today's meals.
From campfires to modern kitchens, Seeking the Historical Cook is a primer on interpreting the language of early receipts, a practical guide to historical techniques, and a memoir of experiences at historic hearths. Scores of sources, including more than a dozen unpublished personal cookery books, are compared and contrasted with a new look at southern foodways (eating habits and culinary practices). A rather strict interpretive and experiential approach is combined with a friendly and open invitation to the reader to join the ranks of curious cooks. Taken together, these receipts, facts, and lore illustrate the evolution of selected foods through the eighteenth century and beyond.
After decades of research, experimentation, and teaching in a variety of settings, Moss provides a hands-on approach to rediscovering, re-creating, and enjoying foods from the early South. The book begins by steeping the reader in history, culinary tools, and the common cooking techniques of the time. Then Moss presents a collection of tasteful and appealing southern ancestral receipts that can be fashioned into brilliant heirloom dishes for our twenty-first-century tables. There are dishes fit for a simple backwoods celebration or an elegant plantation feast, intriguing new possibilities for a modern Thanksgiving dinner, and even simple experiments for a school project or for sharing with a favorite child. This book is for the cook who wants to try something old... that is new again.
