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History Lover's Cookbook Kindle Edition
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Top Customer Reviews
I may be a Southerner, but I rarely if ever cook "good" Southern food like my great grandmother used to serve us. I like my vegetables to have texture. She cooked hers to mush. I don't cook with bacon fat either, but I know it was used because one it was available, it was cheap/free, and it had tons of flavor.
My first laugh came reading the history and differences in Southern and Northern cornbread. A topic often argued when dining with my parents. My mom and I love it with sugar. My dad says we might as well eat cake. Apparently, his view was the predominate view in the South during the Civil War and shortly thereafter. Yet, when I attended a cooking class in New Orleans, only three of 75 attendees agreed with him 100 plus years later.
I cannot wait to keep reading and trying out some of the recipes. Even if Custer liked the hot apple toddy, I still may have to try it.
Filled with 'receipts' and sprinkled with lovely photos of reenactment folk as well as the dishes.
Deviled eggs tied together with bits of fine ribbon, how charming! The raspberry shrub is to die for, and I'll be making it a lot this summer. And I can't wait to can some brandied peaches.
Much, much more than historical receipts, Ms. Peacock takes you through the Civil War era like someone who has lived it.
Clearly from a Southern perspective, but this Yankee found it fascinating and informative.
Wanted this book for not only the old time recipes but the stories that accompany them as well.
Love the history of how this book was created and the fact that some recipes don't use a measuring cup.
Cornbread variations would be my favorite. Loved the stories about the war and such things as blackberry leaf picking.
Story of the quince was appreciated as my father grew them in his orchard. Hope to see ice cutting done this upcoming winter if the temperature is right. Apple fritters would be another favorite to try.
History of cakes, pound cake and gingerbread was something that surprised me with all the details from so long ago.
In school I loved history class, but it’s been so many years since I was in school, and I haven’t been interested in reading about history since, so I really thought that part of the book would be somewhat boring to me. Man, was I wrong! What kept me interested far more than I would have imagined was the history and miscellaneous info. I was so engrossed while listening to those sections that it surprised me. I learned things about different battles, I loved learning that Custer went to West Point. For some reason that fact really surprised me.
Did you know that in the U.S., blackberries usually peak during June in the South and July in the north. I didn’t. I thought they peaked during the same month. I also learned that the medicinal plants have been used to treat a variety of ailments like dysentery, sore throat, gout, venomous snake bites and other illnesses. Another thing that I found very interesting was that coffee was scarce so some popular substitutes were roasted acorns, okra that were browned, dried sweat potatoes and carrots, wheat berries, barley, beans, beats, bran, cornmeal, cotton seeds, dandelions, peas, persimmons, rice, rye sorghum molasses, and watermelon seeds. Wow, I’d like to know how those substitues compared to the real thing.
I learned that Hardtack was a simple cracker or biscuit made only from flour and water. The only hardtack I’ve ever heard of was a hardtack candy.
There were notes and tidbits included throughout to give a little more interesting information on something that had been covered.
Since I listened to the audible.com version, I’m glad I also had the had the ebook version so that I could see the photos. There were many of them…food, items they used back then, battle re-enactments etc.
Also included in the ebook version was a Measurements & Substitutions Coversions. A few examples are:
1 jigger = 3 tablesoons
1 pony = 2 tablesppons
1 small pinch = 1/16 teaspoon
Indian meal = cornmeal
Gem = muffin or cupcake
The audio was narrated by Dave Wright and I thought he did an excellent job! His voice was smooth and calming. He talked at a pace that was slow enough for you to hear every word clearly, but not slow enough that you got impatient listening to him.
Roxe Anne Peacock did an execellent job with this book, you can tell she put a lot of time into research.
I love love love this book and would recommend it to anyone, whether they’re a history lover or cookbook lover, or both!
This is one of the best cookbooks I’ve ever read and know I’ll be going back to it over and over.
Here is the first recipe I want to try:
10 large red potatoes (8 cups cooked)
1/2 cup finely chopped onion
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
Boiled Salad Dressing (recipe below)
Wash the potatoes in cold water; drain.
Place then in a large stockpot with enough cold water to cover them.
Cook the potatoes on medium heat until fork tender but before the skins burst.
Cool the potatoes by running cold water over them in a colander.
Peel the slightly cooled skins off the potatoes.
Dice the cooked potatoes into one-half inch cubes.
Place the chopped onions into the bottom of a large bowl.
Put the diced potatoes on thop of the onions.
Add 1 1/2 to 2 cups prepared Boiled Salad Dreesing to the potato salad.
Mix well to incorporate.
Serve immediately or refridgerate.
Best if eaten the same day.
Boiled Salad Dressing
1/2 cup cider vinegar
1/3 cup water
3 tablespoons granulated sugar
2 tablespoons all purpose flour
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
2 tablespoons unsalted butter
4 large egg yolks, slightly beaten
Whisk the vinegar, water, sugar, dry mustard, salt and peppers in a medium saucepan until smooth.
Place the pan over medium heat and bring to a simmer; whisking continuously.
Add the heavy cream and unsalted butter; continue whisking until the butter has melted.
In a large bowl, have ready 4 slightly beaten egg yolks.
Slowly stir in small amounts of the hot vinegar until it is incorporated into the egg yolks.
Pour the mixture back into the saucepan.
Heat the mixture on medium-low and continue whisking until the sauce thickens. Do not boil.
Transfer the Boiled Salad Dressing to a large bowl and cool uncovered until the dressing is room temperature.
Refrigerate covered if you are not incorporating the dressing into a recipe immediately.
This dressing is great for potato salad, chicken salad, lettuce salads and cold slaw.
Note: The common size of an egg in the nineteenth century was medium; now it is large
Tidbit: In the nineteenth century, recipes were known as receipts.
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