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Author: Robert W. Pelton
Publisher: Infinity Publishing
ISBN: 0741419440
Category : Cooking, American
Languages : en
Pages : 292
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Book Description
A unique collection of recipes covering everything from biscuits and rolls to coffee cakes and pies as they were enjoyed by every Signer of the Declaration of Independence and the United States Constitution.
Author: Robert W. Pelton
Publisher: Infinity Publishing
ISBN: 0741419440
Category : Cooking, American
Languages : en
Pages : 292
Get Book Here
Book Description
A unique collection of recipes covering everything from biscuits and rolls to coffee cakes and pies as they were enjoyed by every Signer of the Declaration of Independence and the United States Constitution.
Author: Robert W. Pelton
Publisher: Infinity Pub
ISBN: 9780741427045
Category : Cooking
Languages : en
Pages : 372
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Book Description
Includes the favorite recipes of Signers of our Declaration of Independence: Thomas Jefferson, Hohn Hancock, Benjamin Franklin, John Adams, Richard Henry Lee, Thomas Nelson, Jr., and John Witherspoon & Signers of our Constitution: George Washington, James Madison, Charles Cotesworth Pinckney, Robert Morris, Roger Sherman, Alexander Hamilton, and Thomas Mifflin. Each recipe is followed by a page of little remembered facts of history as well as interesting biographical highlights about the person to whom it is attributed.
Author: Robert Pelton
Publisher: Createspace Independent Publishing Platform
ISBN: 9781456461379
Category :
Languages : en
Pages : 0
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Book Description
Baking in the American Colonies was far from an easy task. In fact, it was an incredibly complicated endeavor, and certainly not one to be taken lightly. The women of the house made quite an art out of baking tasty loaves of bread, pastry, pies, cakes, cookies, and all of their other homemade goodies. Large brick ovens, found in every home of the brave and hearty new immigrants had been left behind in England, Ireland and Scotland. The new settlers in America couldn't at first find much clay for making bricks. Certainly none could be found along the desolate shores of the broad Atlantic where the Pilgrims landed. And the Colonists were not at first equipped to manufacture bricks. Therefore, bricks were scarce in the new land. Not only were homemakers expected to know how to prepare the mixtures, they also had to make certain the fireplace was hot enough for baking. The coals had to be raked and banked and ready for cooking. Should the fire go out, a family member was handed a "fire spoon" and told to rush over to a neighbor and borrow some hot coals to start a new fire. Cooking? Yes, cooking, because most baking was initially done by placing the bread or cake or rolls directly on the smoldering coals. Or it was later done by placing the baked goods in front of the hearth in a dutch oven. Many other recipes handed down through a family were no more than a simple a handwritten list of ingredients. There were no instructions telling the woman of the house what to do with them. Mothers and daughters in the Colonies were expected to already know how to properly mix the ingredients. Susannah Carter became a household name in the kitchens of almost every Colonial housewife. Her popular cookbook, The Fruigal Housewife or Female Companion was reprinted in 1772 Boston. The man credited with making the printing plates for this cookbook might have otherwise been forgotten. But he was later made a legend by Henry Wadsworth Longfellow's when he wrote his fabled "The Midnight Ride of Paul Revere."
Author: Founding Farmers
Publisher: Andrews McMeel Publishing
ISBN: 9781449437169
Category : Cooking
Languages : en
Pages : 0
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Book Description
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular restaurants. Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants. Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market. In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond. Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen. With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.
Author: Walter Staib
Publisher: Grand Central Publishing
ISBN: 1538746670
Category : Cooking
Languages : en
Pages : 304
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Book Description
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
Author: Robert W. Pelton
Publisher: CreateSpace
ISBN: 9781453795491
Category : Cooking
Languages : en
Pages : 254
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Book Description
Cooking & Baking During the Time of the American Revolution is chock full of delightfully different and delicious cooking ideas favored by many famous, and some forgotten, yet historically important individuals and families of yesteryear. It contains the favorite dishes of numerous well known as well as lesser-known figures from the Revolutionary War period of our glorious history. Included are tasty breads and other baked goods, taste-tempting main dishes, soups and stews and loads of other wonderful recipes. Here you will find the favorites of such historical luminaries as Alexander Hamilton who was born in the West Indies but moved to the Colonies in 1772. He became one of the brightest stars in the fight for independence. One of George Washington's closest friends, this man dearly loved what was called Blood Bread with his dinners. A delightful Walnut Bread Pudding dish was eagerly eaten by General Lafayette in 1824 on his final visit to his beloved America. And those very special Sweet Potato Griddle Cakes were often prepared and served by the family of General Philip Schuyler.
Author: Founding Farmers
Publisher: Andrews McMeel Publishing
ISBN: 1449446167
Category : Cooking
Languages : en
Pages : 383
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Book Description
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants. Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market. In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond. Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen. With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.
Author: 978-1-83551-727-7
Publisher:
ISBN: 9781835517277
Category :
Languages : en
Pages : 0
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Book Description
Step back in time and discover the culinary delights of the Revolutionary Era with A Taste of America's Founding Fathers. This cookbook offers a unique look at the history of the United States through the lens of food and drink. Explore the tastes and traditions of the men who built a nation with over 100 authentic recipes that have been adapted for modern kitchens. From Martha Washington's famous cherry pie to Benjamin Franklin's beloved roast turkey, and from Alexander Hamilton's favorite oyster stew to Thomas Jefferson's innovative macaroni and cheese, this cookbook brings to life the flavors of the past. Each recipe is accompanied by a historical anecdote or fun fact, giving readers a glimpse into the lives and tastes of the Founding Fathers. In addition to the recipes, A Taste of America's Founding Fathers includes a brief history of food in the Revolutionary Era, highlighting the culinary influences and innovations of the time. With beautiful photography and easy-to-follow instructions, this cookbook is perfect for anyone interested in history, food, or both. Founding Fathers, Revolutionary Era, Culinary Delights, Authentic Recipes, Modern Kitchens, Martha Washington, Benjamin Franklin, Alexander Hamilton, Thomas Jefferson, Historical Anecdotes, Culinary Influences, Innovations, Beautiful Photography, Easy-to-Follow Instructions.
Author: Helen Burke
Publisher: Exposition Pressof Florida
ISBN: 9780682485852
Category : Cooking
Languages : en
Pages : 349
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Book Description
Author: Dave DeWitt
Publisher: Sourcebooks, Inc.
ISBN: 1402258992
Category : Cooking
Languages : en
Pages : 332
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Book Description
Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source! Food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders—like George Washington, Thomas Jefferson, and Benjamin Franklin—not only established America's political destiny, but also revolutionized the very foods we eat. Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Like many of today's foodies, they ardently supported sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Explore their passion for the land and the bounty it produced through an intriguing narrative, sprinkled with recipes that showcase their love of food and the art of eating that would ultimately become America's diverse food culture. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup
