Hearthside Cooking

For cooks who want to experience a link to culinary history <i>Hearthside Cooking</i> 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.<br/><br/><i>Hearthside Cooking</i> contains recipes for more than 250 historic dishes including breads soups entrées 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.<br/><br/>More than just a cookbook <i>Hearthside Cooking</i> 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. <i>Hearthside Cooking</i> offers twenty-first-century cooks an enjoyable informative resource for traditional cooking.