Log Cabin Online

Edited by Jack Larkin. Softbound, 256 pages, 8-1/2" x 11". Authentic early American recipes for the modern kitchen. This 3rd edition presents not only authentic mouthwatering recipes from the late eighteenth and early nineteenth centuries, but also adaptations for cooking in modern kitchens. Revised and updated, with a range of delicious recipes from roasts and fricassees to pies and puddings. A treasure for history buffs, cookbook collectors, and all food lovers with an interest in recreating the best of early American cusine.

by Brad Prowse. Softbound, 46 pages, 5-1/2" x 8-1/2". Easy to follow steps in making jerky at home. No fancy equipment is needed; the tools are common kitchen utensils. Ingredients for seasoning and marinade can be bought in bulk from discount food places. The author shares his favorite recipes and explains what cuts of meat work best and how to have the butcher slice them. Youwill find the book full of solid tips and advice for making great tasting jerky. If you are curious as to how the Indians made their highly nutritious pemmican, there is a short chapter at the end of the book.

by Plymouth Antiquarian Society. Softbound, 96 pages, 5-1/2" x 8-1/2". An authentic collection of seventeenth and eighteenth century cooing lore and wisdom, as well as recipes passed down from generation to generation. This book details what and how the Massachusetts colony pilgrims ate, both during the Atlantic crossing, and after arriving in the New World.

by William Woys Weaver. Softbound, 355 pages, 5-1/2" x 8-1/2". Originally printed in the 1840's, Lea's Domestic Cookery remains one of the classics of early American food writing. As a historical document, it stands alone in the uniqueness of its content and voice. A genuine chronicle of American folk recipes and a history of traditional American cookery as it developed in the Middle Atlantic region.

by Mrs. Kander & Mrs. Schoenfeld. Hardbound, 182 pages, 5" x 8". Published in 1903, this was the original Way to a Man’s Heart  featuring authentic American recipes, European cooking, and Jewish favorites. It was put together by the cooking students at the Milwaukee Settlement House and was an important staple of the American kitchen for more than fifty years.

by Margaret Huntington Hooker. Softbound, 227 pages, 5-1/2" x 8-1/2". An amazing piece of folk history originally published in 1986. Determined to preserve American colonial cooking, the author collected quaint and curious recipes and remedies that appear to have come from old and reliable sources ranging from the mid 1700's to the mid 1800's. Her 226 original illustrations of cooking utensils give us a glimpse of colonial America as seen through the eyes of a young artist and teacher of 1896. Includes recipes, beauty secrets, etiquette, candle making, and household hints.

Softbound, 42 pages, 8-1/2" x 11". Nearly 300 popular recipes gathered from families of  Lancaster Co., PA. Tried and true characteristic Pennsylvania Dutch  eating.

by David Alan Woolsey. Softbound, 224 pages, 5-1/2" x 8-1/2". A concise manual for the brewing of authentic beverages from the colonial era of America, and of times past. Dedicated to recreating the brewed beverages that existed in the American Colonies. More than fifty recipes for ale, beer, mead, hard cider, and mexed drinks, including an award winning recipe for porter. Includes how-to chapters on brewing, as well as chapters on non-alcoholic brews such as tea and coffee and herbal substitutes.

by Barbara Swell. Softbound, 5" x 8", 64 pages. A delightful little book dealing with pioneer recipes, hearth cooking, kitchen proverbs, make-do cooking and more; full of folk lore and country wisdom. Recipes include Apples & Buttons, Pigs in a Puddle, Leather Britches and much more.

by Marla Rawlings.  Softbound, 144 pages, 5” x 8”.  Marla Rawlings truly has a knack for choosing and preparing simple, delicious Dutch oven meals, and she has the unique ability to share those skills with others in an easily understood fashion.  In this valuable book, she teaches novice Dutch oven chefs the basic techniques they need to know to enjoy this wonderful hobby.  She tells about the different sizes of Dutch ovens and how much they hold.  She tells how to break in, season, clean and store a new oven so foods cooked in it will retain its unique Dutch oven flavor.  She explains how to control Dutch oven temperatures, comparing the number of charcoal briquettes to the temperature listings found in regular cookbooks.  She gives useful tips concerning equipment and tools that can make the cooking process easier, and she warns of safety concerns that can prevent unfortunate accidents.  Her recipes are easy to follow.  For each dish she indicates the desired temperature, then converts it into how many charcoal briquettes should be under the Dutch oven and how many should be placed on the lid.  She gives instructions concerning rotating the oven and lid to prevent hot spots, and provides clear directions for preparing each of the recipes she outlines.

by Sheila Mills.  Softbound, 170 pages, 7” x 7”.  Marrying the traditional cast-iron pot with contemporary cookware and tastes, this book offers 225 creative, delicious, and original recipes for Dutch oven cookery—each of which has been prepared, tasted,and refined by one of America’s finest outdoor cooks.  Includes breakfast dishes, breads, appetizers and snacks, meat and meatless main dishes, desserts and more.

by Don & Myrtle Holm. Softbound, 103 pages, 6" x 9". Primarily an outdoor cookbook specializing in old-fashioned dutch oven cookery & sourdough recipes. Numerous tempting recipes for the hungry fisherman or hunter.

by Woody Woodruff. Softbound, 180 pages, 5-1/2" x 8-1/2". Make quick and easy meals for large groups or families with just one pot. Whether you're a dutch oven novice or a veteran cook, this essential reference will tell you all you need to know to cook, fry, or bake quick and tasty dishes for breakfast, lunch, dinner, even dessert. More than 180 mouth watering and easy-to-make recipes.

by Lynn Hopkins. Softbound, 112 pages, 5" x 8". The author starts from scratch explaining how to select an oven, what tools and accessories to buy, how to prepare the fire. Over 60 pages of recipes including soups, breads, cakes, pies, meat, fish, vegetables and more.

by Robert Ririe. Softbound, 104 pages, 5" x 8". A complete guide for the dutch oven chef. At home or on the trail, this book makes dutch oven cooking fun and delicious. Here’s how to prepare and maintain an oven, cook for groups or emergencies, plus recipes for meat dishes, sauces, vegetables, desserts, breads, rolls, and much, much more.

by Robert Ririe. Softbound, 127 pages, 5" x 8". Includes more than 100 recipes and menus for dutch oven cooking at home in the kitchen or in a camp fire setting. Here you will find all the Dutch Oven favorites plus new recipes like pizza, chicken wings, sourdough bread, chili and other special bean dishes, steaks, rabbit and more.

From Lodge cast Iron Products. by Chef John Folse. Softbound, 102 pages, 5" x 8". Prestigious chefs from across the country have come together to share historical information and recipes from the seven U.S. cooking regions. Highlights the important influence of cast iron on American cooking.

by A. D. Livingston. Softbound, 224 pages, 5-1/2" x 8-1/4". Nothing cooks like cast iron and Livingston tells you why, with seventy-five delicious recipes.

by Don & Myrtle Holm. Softbound, 133 pages, 6" x 9". The near-lost culinary art of sourdough cookery is being rediscovered. One of the significant collections of recipes to herald this revival. Recipes from the right “starter” to delicious breads, cakes, waffles and even pizza.

by Don & Myrtle Holm. Softbound, 160 pages, 6" x 9". A complete manual of food processing and preservation without refrigeration or expensive canning equipment (drying, pickling and smoke curing). All the information needed to quickly learn the art of food preservation with instructions and plans for building the equipment needed at home. Top notch fare for the homemaker, the camp cook or the expedition leader.