By Nancy Carter Crump
A favorite teaching tool of culinary demonstrators at historic sites, this cookbook boasts nearly 200 authentic colonial recipes. Cooks can make anything from soup and beverages to entrees, desserts, and sauces. Conversions using modern ingredients and measurements will yield good food whether prepared in the kitchen or, for real flair, in the fireplace.
Hard Cover, 339 pages
This product was added to our catalog on Friday 09 December, 2011.