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Summer Beam Books
Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove (Updated) (2ND ed.) Contributor(s): Crump, Nancy Carter (Author)
Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove (Updated) (2ND ed.) Contributor(s): Crump, Nancy Carter (Author)
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Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove (Updated) (2ND ed.)
Contributor(s): Crump, Nancy Carter (Author)
Publisher: University of North Carolina Press
US SRP: $28.95 USBinding: Paperback
Copyright Date: 2012
Pub Date: August 01, 2012
Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove
For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques.
Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods.
More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.
Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods.
More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.
Nancy Carter Crump is a culinary historian and founder of the Culinary Historians of Virginia.
rush up on old-school cooking techniques and dive into comfort foods of the South.-- Hobby Farm Home Magazine
