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". Weighs 7.6 oz.
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 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.
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).
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).
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.
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.
74 pages, paperback. 6" x 9".