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Books: Cooking by Cuisine -> Cooking American
The Colonial Williamsburg Tavern Cookbook
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by:
Gonzales, John R.
Eckerle, Tom
Pierce, Charles
Foundation, Colonial Williamsburg
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Publisher:
Clarkson Potter
Published: March 20, 2001
ISBN: 0609602861
Format:Hardcover
Pages:224
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Book Description
From Publishers Weekly
John R. Gonzales, former executive chef of the four operating taverns at Colonial Williamsburg, and food editor Charles Pierce offer a winning companion to the Williamsburg Cookbook, which has sold a million copies since it was
published in 1971. Their Colonial Williamsburg Tavern Cookbook presents nearly 200 recipes including vegetarian dishes based on America's Southern and coastal 18th-century culinary heritage, updated for the modern cook. Clearly explained recipes (from
appetizers to ice creams) sit alongside glimpses of history, offering a perfect gift for the reader or cook inspired to re-create a taste of America's past. 70 color photos. ( Mar.)
Copyright 2001 Reed Business Information, Inc.
Product
Description:
The Colonial Williamsburg Tavern Cookbook
Every year, millions of people visit Colonial Williamsburg's re-creation of eighteenth-century America for the ambience, the education, and the unparalleled experience of glimpsing our
prerevolutionary past.
Williamsburg's fascinating form of time travel encompasses not only the architecture and the artisans, but all the details of our rich cultural heritage, including the food. And The Colonial Williamsburg Tavern Cookbook
presents that food, our nation's culinary heritage: from stews and slaws and soups to puddings and pies and pot pies--nearly 200 recipes in all. Focusing on Williamsburg's Southern roots and coastal proximity, the dishes owe their inspiration to the
distant past, but their preparations have been tailored for contemporary palates--no need to run out and get some suet in which to cook your mutton over the open hearth.
Here are perennial standbys such as Brunswick Stew, Standing Rib Roast with
Yorkshire Pudding, Virginia Ham with Brandied Peaches, and Cream of Peanut Soup, as well as Spoon Bread, Lemon Chess Pie, and Mulled Apple Cider. There are also unexpected twists on age-old favorites, such as Oyster Po' Boys with Tarragon Mayonnaise,
Oven-Braised Gingered Pot Roast, and Carrot Pudding Spiced with Cardamom.
Just as the historic town of Colonial Williamsburg is a singular adventure in understanding our nation's history, so too this cookbook is a unique appreciation of our
culinary history. In April 1772, George Washington, writing about one of the taverns in Williamsburg, noted, "Dined at Mrs. Campbells and went to the Play--then to Mrs. Campbells again" --twice in a single week. The hearty fare that George found so
enticing is enjoying a profound renaissance, and The Colonial Williamsburg Tavern Cookbook will enable home cooks to relive the great American culinary tradition--the ultimate in comfort food.
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