Holiday Fare PDF Download

Author: John R. Gonzales
Publisher: Colonial Williamsburg
ISBN: 9780879351960
Category : Cooking
Languages : en
Pages : 152

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Author: Jeff Smith
Publisher: William Morrow & Company
ISBN: 9780688091286
Category : Cooking
Languages : en
Pages : 297

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Book Description
Celebrates the season with traditional treats, as well as dishes from other countries

Author: The Colonial Williamsburg Foundation
Publisher: Rowman & Littlefield
ISBN: 1493044524
Category : Photography
Languages : en
Pages : 193

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Book Description
“Christmas is come, hang on the pot, Let spits turn round, and ovens be hot; Beef, pork, and poultry, now provide, To feast thy neighbours at this tide; Then wash all down with good wine and beer, And so with mirth conclude the YEAR.” So wrote an anonymous poet in the 1765 edition of the Virginia Almanack, published in Williamsburg. Drawing on eighteenth-century traditions, Colonial Williamsburg has become famous for its celebrations of the Christmas season. In Colonial Williamsburg’s Historic Area—and in the pages of this lavishly illustrated book—you’ll find wreaths and roping crafted from greenery, fruit, and other natural materials; boards groaning under the weight of holiday fare; cressets warming the streets and candles flickering in the windows of the town’s homes and taverns; fireworks lighting up such iconic buildings as the Capitol and the Governor’s Palace. In colonial times and today, Christmas in Williamsburg not a day but a season—and one this book lets you experience throughout the year.

Author: Susan Hight Rountree
Publisher: Colonial Williamsburg
ISBN: 9780879350857
Category : Crafts & Hobbies
Languages : en
Pages : 156

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Book Description
Superb photography, descriptive text, and 27 charming color drawings present ideas and how-to's for creating wreaths, cones, swags, roping, and other holiday decorations for mantels, stairways, windows, and tables.

Author: Patricia B. Mitchell
Publisher: Createspace Independent Publishing Platform
ISBN: 9781986823371
Category : Formulas, recipes, etc
Languages : en
Pages : 140

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Book Description
A description of foodways in the late colonial period, with entertaining anecdotes. Published 1991, revised from the original 1988 edition. Contains 36 authentic, interpreted (redacted), and commemorative recipes; 64 research notes; and 125 numbered pages including index. Revolutionary Recipes has remained one of Patricia Mitchell's most consistent and very best sellers since it was first published in 1988. Full of detailed material about colonial cuisine, this "basic primer" is likely to set readers on a lifelong path of interest in historic foodways. Thinking about (and almost re-living) the meals and mindset of our forebears is addictive.First-person accounts by Revolutionary War soldiers who discuss their meager fare is contrasted to descriptions of bountiful dinner parties held back home in safety. The menus and recipes will be useful for anyone wanting to re-create a Colonial era event. Students and teachers will enjoy using this book, as they do so many of Patricia Mitchell's works. 36 recipes for both simple dishes (like "Corn Pone") and fancier foods (such as Martha Washington's chicken fricassee) enhance the text.This and other books by Patricia B. Mitchell were first written for museums and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research. Since the 1980s Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.

Author: Charlotte Turgeon
Publisher: Colonial Williamsburg
ISBN: 9780879350666
Category : Cooking
Languages : en
Pages : 182

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Book Description
Offers traditional and contemporary recipes

Author: Pierre Blot
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 486

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Book Description

Author: Delia Smith
Publisher: Ebury Press
ISBN: 9780091933067
Category : Christmas cooking
Languages : en
Pages : 0

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Book Description
This cookbook will help you plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the last 36 hours.

Author: Charlotte Hubbard
Publisher: Kensington Books
ISBN: 1420131885
Category : Fiction
Languages : en
Pages : 349

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Book Description
In Willow Ridge, Missouri, the Christmas season is a time when faith brings peace, family brings warmth and new romance brings sparkling joy. Original.

Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73

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Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.