A Thyme to Discover
Early American Recipes for the Modern Table
Nonfiction, History, Americas, United States, Colonial Period (1600-1775), Food & Drink, International, USA, Entertaining
| Author: | Tricia Cohen, Lisa Graves | ISBN: | 9781510721807 |
| Publisher: | Skyhorse Publishing | Publication: | November 21, 2017 |
| Imprint: | Skyhorse Publishing | Language: | English |
| Author: | Tricia Cohen, Lisa Graves |
| ISBN: | 9781510721807 |
| Publisher: | Skyhorse Publishing |
| Publication: | November 21, 2017 |
| Imprint: | Skyhorse Publishing |
| Language: | English |
Experience the history of American cooking and cuisine with updated recipes from our nation’s past in “this fun, informative, appealing book” (Edible Cape Cod).
From their voyage on the Mayflower to the days of the American Revolution, early American settlers struggled to survive in the New World. And one of their first obstacles was finding, cooking, and eating foodstuffs native to their new homeland.
In this fascinating volume, you will discover how our forefathers fed their families and grew a nation, from eating nuts and berries to preparing feasts of seafood and venison. And you will learn to cook like them, too!
Here, the authors have collected original recipes from pilgrims, presidents, and Native Americans, and modified them to suit our modern tastes. Arranged chronologically as the English settlers cooked and ate their way into becoming Americans, these deliciously historical recipes include:
- The First Thanksgiving, 1621: “Venison with Blackberry Sauce over Wild Rice Cakes” and “Steamed Pumpkin Pudding with Rum Hard Sauce”
- Alexander Hamilton’s “Beef Stew with Apple Brandy” and Abraham Lincoln’s “Liberating Chicken Fricassee with Skillet Cornmeal Biscuits”
- Rhode Island’s “Bacon-Kissed Clam Cakes” and Massachusetts’s “Chowdahhhh”
- Forefather’s Day, 1749: “Sufferin’ Succotash with a Luxury Topping”
- Jim Beam’s “Bourbon Oatmeal Raisin Cookies”
- And many more!
With gorgeous hand-drawn illustrations from beginning to end and other bite-sized tidbits to satiate your curiosity and hunger, “A Thyme to Discover makes culinary fantasy out of returning to early America and the pilgrim days” (Table Magazine).
Experience the history of American cooking and cuisine with updated recipes from our nation’s past in “this fun, informative, appealing book” (Edible Cape Cod).
From their voyage on the Mayflower to the days of the American Revolution, early American settlers struggled to survive in the New World. And one of their first obstacles was finding, cooking, and eating foodstuffs native to their new homeland.
In this fascinating volume, you will discover how our forefathers fed their families and grew a nation, from eating nuts and berries to preparing feasts of seafood and venison. And you will learn to cook like them, too!
Here, the authors have collected original recipes from pilgrims, presidents, and Native Americans, and modified them to suit our modern tastes. Arranged chronologically as the English settlers cooked and ate their way into becoming Americans, these deliciously historical recipes include:
- The First Thanksgiving, 1621: “Venison with Blackberry Sauce over Wild Rice Cakes” and “Steamed Pumpkin Pudding with Rum Hard Sauce”
- Alexander Hamilton’s “Beef Stew with Apple Brandy” and Abraham Lincoln’s “Liberating Chicken Fricassee with Skillet Cornmeal Biscuits”
- Rhode Island’s “Bacon-Kissed Clam Cakes” and Massachusetts’s “Chowdahhhh”
- Forefather’s Day, 1749: “Sufferin’ Succotash with a Luxury Topping”
- Jim Beam’s “Bourbon Oatmeal Raisin Cookies”
- And many more!
With gorgeous hand-drawn illustrations from beginning to end and other bite-sized tidbits to satiate your curiosity and hunger, “A Thyme to Discover makes culinary fantasy out of returning to early America and the pilgrim days” (Table Magazine).
