cookery, american

Presents nearly two hundred recipes from the taverns of Colonial Williamsburg where traditional foods of pre-revolutionary America are served; including appetizers, soups, salads, eggs and cheese, fish, meats and poultry, vegetables, breads, desserts, and beverages.

Presents recipes for main dishes, appetizers, side dishes, sandwiches, snacks, and desserts that can be prepared in little time.

Examines the history of the South's plantation era, focusing on the types of foods eaten in the big house and in the slave quarters, and includes recipes, as well as advice on kitchen safety and cooking equipment.

Depicts the responsibilities and daily life of colonial housewives, provides original colonial recipes for food, beverages, medicines, and cosmetics, and includes information on etiquette.

Collection of recipes, research, and readings on U.S. history appropriate for elementary students.

Describes how meals were cooked in the early 1900s; presents recipes for breakfast and dinner dishes, beverages, and desserts; provides party ideas; and includes a cookie cutter, place cards, and "Table Talker" conversation cards.

A collection of recipes from American cookbooks published from 1796 through 2000 that demonstrate the ways American cuisine evolved throughout the years and how recipes were influenced by history, geography, and culture.

Contains over 350 recipes for calorie-conscious eating, each with nutrition facts and diabetic exchanges, covering breakfast and brunch foods, snacks and beverages, soups and stews, breads, side dishes, meats and poultry, seafood, meatless main dishes, cookies and bars, and desserts.