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COOKING IN THE YOUNG REPUBLIC 1780-1850
701618
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701618c
Early American Cookbook Series by Patricia B. Mitchell. Each book in this fascinating seriescontains period recipes plus historical background and folflore from the era. Each book is softbound, approx. 38 pages, 5-1/2" x 8-1/2".
by Patricia B. Mitchell.

REVOLUTIONARY RECIPES, Colonial Food, Lore & More
701620
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701620c
by Patricia B. Mitchell.

FRENCH COOKING IN EARLY AMERICA

701619
!
701619c
by Patricia B. Mitchell.

COLONIAL CHRISTMAS COOKING

701622
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701622c
by Patricia B. Mitchell.

VICTORIAN CHRISTMAS CELEBRATION COOKBOOK

701672
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701672c
by Patricia B. Mitchell.

COOKING FOR THE CAUSE, Confederate Recipes.
701614
!
701614c
by Patricia B. Mitchell.

CONFEDERATE CAMP COOKING
701615
!
701615c
by Patricia B. Mitchell.

CONFEDERATE HOME COOKING

701616
!
701616c
by Patricia B. Mitchell.

WAKING UP DOWN SOUTH

701671
!
701671c
by Patricia B. Mitchell.

UNION ARMY CAMP COOKING

701617
!
701617c
by Patricia B. Mitchell.

APPLE COUNTRY COOKING

701623
!
701623c
by Patricia B. Mitchell.

AT THE TABLE IN COLONIAL AMERICA

701956
!
701956c
by Patricia B. Mitchell.

REFRESHMENTS NOW AND THEN

701957
!
701957c
by Patricia B. Mitchell.

CIVIL WAR CELEBRATIONS
702422
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702422c
by Patricia B. Mitchell.

CIVIL WAR PLANTS & HERBS
702432
!
702432c
by Patricia B. Mitchell.

PACK THE SKILLET
702433
!
702433c
by Patricia B. Mitchell.

HEARTHSIDE COOKING, Early American Southern Cuisine Uptaded for Today's Hearth and Cookstove
703178
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Carter-Crump, Hearthside Cooking

by Nancy Carter-Crump. Hardbound, 352 pages, 6" x 9". A treasure trove of early American delights, this book contains recipes for more than 250 historic dishes including breads, soups, entrees, cakes, custards, sauces and more. Each recipe provides two sets of instructions so dishes can be prepared over an open campfire or indoors using modern kitchen appliances. The author offers specific tips for proper hearth cooking, including fire construction, saftey, tools, utensils and methods. Also includes information about the men and women who wrote the original recipes.

SMOKING FOOD, A Beginner's Guide
703239
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703239c

Smoking Food, A Beginners Guide.

Slow Smoked Salmon. Hot Smoked Shrimp. Country-Style Baccon and more.

by Chris Dubbs and Dave Heberle. Softbound, 185 pages, 6" x 9". Smoking is an art, and the authors fearlessly reveal that art's essentials. How to choose the best fuels, how to build smokers from old refrigerators and cardboard boxes, how to smoke everything from turkeys to turtles. For the needs and wants of a modern cook, they include low-sodium preparations, alternatives to preservatives, and thoughts on safe food handling. More than 100 recipes and tips for baking brines, marinades, cheeses, appetizers, soups and main dishes. An invaluable resource for the home smoker.