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Introduction The Virginia Housewife: or, Methodical Cook By Mary Randolph Baltimore: Plaskitt, Fite, 1838 (1838) This is recognized as by some to become the first truly American cookbook through all to get the first regional American cookbook. This work remains in print yet still forms the basis of traditional Virginia cooking. It has been praised by many culinary authorities both because of its delineation of authentic Virginia foods and its careful care about detail. Upon its first appearance in 1824 it turned out a sudden success and it absolutely was republished at the very least nineteen times prior to outbreak in the Civil War. In addition, copies appeared inside late nineteenth century and modern Southern authors aften reference it. The recipes in The Virginia House-Wife are simply splendid. It contains a variety of Southern specialties, some appearing in print for the first time: Ochra Soup, Catfish Soup, Barbecued Shote ("This may be the name given inside the southern states with a fat young hog"), Curry of Catfish, Ochra and Tomatoes; Gumbo ("A West India Dish"), Chicken Pudding ("A Favourite Virginia Dish"), Field Peas, Apoquiniminc Cakes (a form of beaten biscuits). Clearly we are inside the South. But Mrs. Randolph knew about much over Southern cooking; she includes recipes from England, France, Spain, the East Indies, the West Indies and New England (Dough Nuts - A Yankee Cake), among others. Her Spanish dishes are most intriguing: Gaspacho, Ropa Vieja and Ollo. We find polenta, vermicelli, macaroni and curry. We find recipes for corning, for fricando and fricassee, for haricot and matelote and salmagundi; we've a-la-modes, a-la-daubes and a-la-cremes. We learn the way to caveach fish and pitchcock eels. Mrs.Randolph lets us know the easiest way to pickle several dozen items, including oysters, sturgeon, lemons, onions, nasturtiums, radish pods, English walnuts, peppers, green nectarines and asparagus. Anybody who doubts that early Americans savored salads and vegetables need only have a glance at what Mrs. Randolph offers. You can find recipes for artichokes, asparagus, broccoli, cabbage, carrots, cauliflower, celery, cucumbers, eggplant, French beans, Jerusalem artichokes, lima beans, mushrooms, onions, parsnips, peas, peppers, potatoes, potato pumpkin, red beet roots, salsify, savoy cabbage, sea kale, sorrel, spinach, sprouts and young greens, squash, sweet potatoes, turnips, turnip tops, winter squash, onions, and tomatoes. Indeed, Mrs. Randolph has seventeen recipes using tomatoes in the various editions of her cookbook. This provides further evidence to fix the misinformation that Americans failed to use tomatoes prior for the mid-nineteenth century. We should mention Mrs. Randolph's wondrous ice-cream recipes. You will find twenty-two flavors, plus variations, including black walnut, pineapple, quince, peach, pear, chocolate, citron and almond.
Karen Hess, wrote, "The most influential American cookbook with the 19th century was The Virginia Housewife ... You will find people that regard it the finest book ever to have turn out with the American kitchen, and a case might be designed for considering it to become the earliest full-blown American cookbook. [it] might be believed to document the cookery with the early days individuals republic."
--This text refers to an alternate Paperback edition.
Mary Randolph earned her law degree from the Boalt Hall School of Law at the University of California, Berkeley. She may be the author of The Executor's Guide: Settling Your Loved One's Estate or Trust, 8 Ways to Avoid Probate, Every Dog's Legal Guide: A Must-Have Book for Your Owner, and Deeds for California Real Estate. She can be a coauthor with the legal manual for Quicken WillMaker Plus. She continues to be a guest on The Today Show and continues to be interviewed by many publications, including the Wall Street Journal, the Los Angeles Times, the San Francisco Chronicle, and more. She lives in the Bay area Bay Area with your ex family.
--This text refers for an alternate Paperback edition.
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