Cookbooks, Food History

Harpers Ferry Bill of Fare Collection of Recipes by the HFHA

Harpers Ferry Bill of Fare Collection of Recipes by the HFHA

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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. Spiral bound, paperback 92 pages.
Culinary History of West Virginia : From Ramps to Pepperoni Rolls

Culinary History of West Virginia : From Ramps to Pepperoni Rolls

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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
Ices & Ice Creams

Ices & Ice Creams

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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.

Of Sugar and Snow A History of Ice Cream Making

Of Sugar and Snow A History of Ice Cream Making

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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.
Seeking the Historical Cook Exploring Eighteenth-century Southern Foodways

Seeking the Historical Cook Exploring Eighteenth-century Southern Foodways

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A primer on applying historical and culinary practices to modern day cooking

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.

276 pages, hardback
Clear Toy Candy All About the Traditional Holiday Treat with Steps for Making Your Own Candy

Clear Toy Candy All About the Traditional Holiday Treat with Steps for Making Your Own Candy

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For generations, children have received Christmas gifts of hard, sweet, crystal-clear edible shapes of red, green, and yellow animals, trains, ships, and other objects called clear toy candy. The candy is made from a solution of sugar, water, corn syrup, and food coloring. The shapes are formed when the hot solution is poured into molds in which the candy quickly hardens. This book provides tips and techniques for making the traditional candy, with information on ingredients, utensils, and the correct cooking conditions. A brief history of the candy and a discussion of the antique molds make this book essential for all who want to carry on this delightful winter holiday tradition.