Martha Washington's recipes. Over five hundred classics dating
from the Elizabethan and Jacobean times, are gathered in this
family cookbook that captures the essence of early American folk
culture. Handed down as a manuscript cookbook for generations,
Martha Washington's Book of Cookery has been annotated by Karen
Hess, a noted culinary historian and cook. "Amerian cookery is a
tapestry of extraordinary complex design, reflecting out rich and
varied ethnic origins, our New World produce, and our frontier
history," writes Hess in her Introduction. For the historian, she
documents early American cookery with prose and photographs of
Washington's original manuscript and an appendix detailing
extensive primary-source research. For the cook, she explains terms
and techniques unfamiliar to the modern kitchen, showing how to
make old fashioned recipes the traditional way, such as: rose petal
vinegar, Oxford Kate's sausages, roast capon with oysters, mince
pie, fried pudding, almond butter ginger bread, apple cider. In In
paperback for the first time, Martha Washington's "Booke of
Cookery" is both a significant primary resource for historians and
the perfect gift for enthusiastic cooks and fans of the culinary
arts.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!