Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove Review
I love this book. The recipes are simple, easy to follow and delishious. But even better than that. I love the way she explains how cooking was done before the Revolutionary War, which I found facinating. She writes very well and the story is wonderful.
Try the Corn Fritters for breakfast or the Corn Pudding for a light supper. For the Friar's Omelet, I made hommade applesauce for step one, added butter and cinnamon, nutmeg in step 2 and my family loved it. I also substituted all milk for the half cream and milk in Sirley Plantation Mushroom Soup to save a little on the fat. If you love history and you love good food, you will love this cookbook.
Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove Feature
- ISBN13: 9780807832462
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove Overview
Foreword by Sandra Oliver; with more than 250 recipes. 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, entrées, 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.
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