From Louisa May Alcott to Kate Douglas Wiggin, early-American writers found time to describe and prepare sumptuous dishes still cook-worthy today. Beginning with Bouillon for Parties and Germans and ending with Sauce aux Marrons, a Creole chestnut sauce served over broiled turkey chicks, this book presents the soup-to-nuts of eating in America more than a century ago.
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Editorial Reviews
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"Take a delicious step back in time right now." —The Milwaukee Journal Sentinel
"What a great pleasure it is to trace culinary dishes to their source and place in history." —Monique Jamet Hooker, author, Cooking with Seasons: A Year in My Kitchen
"A tantalizing glimpse into life in a different age." —Wisconsin Academy Review
"An entertaining and revealing best-of-both worlds book." —Isthmus
"Prepare for a dash of adventure in every dish." —Madison Magazine
"A lively mixture of food and cooking descriptions from old books, sprinkled with recipes from the period." —Wisconsin State Journal
"A real treat for those who read cookbooks the way other people read novels." —On Wisconsin Magazine
From the Inside Flap
"There was sweet, crisp lettuce and tender radishes in scarlet coats, there were green peas, and beans, and beets, and onions, and potatoes, with dessert of wild gooseberries and plums, which were furnished gratis by the gracious mother in the woods nearby. Appetizing food is not the sole foundation of human happiness and progress, but it is surely one of the pillars thereof." - The Squatter Sovereign (1883) Mary A. Humphrey
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This review is from: A Literary Feast: Recipes and Writings by American Women Authors from History (Hardcover)
Love this book. I collect books (of all kind) and cookbooks. What a great way to blend the two. I didn't know there was such a thing until finding this on Amazon. Love it!!
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