Hearthside Cooking: Early American Southern Cuisine Updated for Today’s Hearth and Cookstove
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, incl
List Price: $ 20.00
Price: $ 20.00
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Hearthside Cooking combines History with a Love of Cooking,
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.
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