- Pub. Date: 1995
- Publisher: Eisenhower Library
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, November 6, 2011
Recipe: Lincoln's Table - A President's Culinary Journey from Cabin to Cosmopolitan
Overview: Despite a common belief that Abraham Lincoln had little or no interest in food, research shows that he actually did have many favorite foods. Family stories, observations of his friends, and White House menus indicate those favorites - many of which he had enjoyed since his childhood. Survival in the Kentucky and Indiana wilderness where Lincoln grew to adulthood depended in great part on good nutrition, and young Abraham was fortunate to be part of a family that boasted of several good cooks. The boy's hearty appetite was satisfied by such foods as wild game, pork, fish, vegetables and fruit grown on the family's farm, and corn cakes that he laughingly said he could eat "twice as fast as two women could make them." As an adult his palate was introduced to other favorites - oysters, pecan pie, lemon cake and many other dishes that were enjoyed by the American aristocracy of the nineteenth century. Lincoln's Table: A President's Culinary Journey from Cabin to Cosmopolitan, is more than just a recipe book: It is also a social commentary, a chronicle of Abraham Lincoln's life through the foods he ate, from the simple fare of the frontier to the most elaborate meals that befitted a President. The reader is allowed a glimpse into the dishes that literally made Abraham Lincoln the man he was, and to experience firsthand a true taste of American history.
- Author: Donna D. McCreary
- Pub. Date: June 26, 2008
- Hardcover: 182 pages
- Publisher: Lincoln Presentations; second edition
- Language: English
- ISBN-10: 0979538319
- ISBN-13: 978-0979538315
U.S. Recipe: Dining with the Washingtons - Dining with the Washingtons: Historic Recipes, Entertaining, and Hospitality from Mount Vernon
Overview: Combining vivid photography with engaging essays, Dining with the Washingtons explores the menus, diet, and styles of entertaining that characterized the beloved home of the nation's principal founding father.
Compelling accounts, historic artwork, and images of gardens, table settings, prepared food, and objects from the Mount Vernon collection blend to shed fresh light on the daily lives of George and Martha Washington, on their ceaseless stream of household guests and those who served them, and on the ways food and drink reflected the culture of eighteenth-century America. Featuring a foreword by former White House executive chef Walter Scheib and more than 90 historic recipes adapted for today's kitchens by renowned culinary historian Nancy Carter Crump, this book is ideal for veteran and novice cooks alike as well as for those wishing to learn about both formal and everyday dining at Mount Vernon. Drawing from a wide range of sources, including memoirs, diaries, plantation documents, archaeological research, and the personal correspondence of the Washington family and their visitors, this charming volume brings the household of America's first president and his wife vividly to life for modern-day readers.
- Author: Stephen McLeod
- Pub. Date: November 17, 2011
- Hardcover: 224 pages
- Publisher: The University of North Carolina Press
- Language: English
- ISBN-10: 0807835269
- ISBN-13: 978-0807835265
U.S. Recipe: Thomas Jefferson's Cook Book
Overview: Thomas Jefferson's little granddaughter, Virginia Randolph carefully copied the recipes he brought back from France, as well as his favorites from Monticello and the White House.
The result was Jefferson's personal one-of-a-kind cookbook. It was handed down for generations from mother to daughter as a priceless possession. In the late 1930s, Fanny M. Burke… great-great granddaughter of Jefferson… presented the book to the Thomas Jefferson Memorial Foundation shortly before her death. Ms. Burke joined with the Foundation in giving noted historian, Marie Kimball permission to prepare it for publication.
Mrs. Kimball fully adapted Thomas Jefferson's Cook Book to practical, modern use. All the recipes were proportioned to our current practice of a formula for serving six people. Each recipe was tested. It is not only correct, but tastes great!
- Author: Marie Kimball
- Pub. Date: August 2004
- Paperback: 119 pages
- Publisher: Lillie Ross Productions
- ISBN-10: 0971988560
- ISBN-13: 978-0971988569
U.S. Recipe: Benjamin Franklin Book of Recipes
Overview: This is a collection of recipes from the time of Benjamin Franklin, complemented by anecdotes about his extraordinary life in Boston and Philadelphia, London and Paris. Each chapter is set at a location where Franklin lived or was a visitor, and the menus reflect the food eaten at that time. The recipes are from several sources, including some by the great statesman himself. Among the period recipes and anecdotes, the reader will encounter some more modern recipes, and excursions into the origins of food and drink, all served with a liberal scattering of Franklin's quotations.
- Online: Google Book
- Author: Hilaire Dubourcq
- Pub. Date: July 2000
- Publisher: Canopus Publishing
- Format: Paperback , 192pp
- ISBN-13: 9780953786800
- ISBN: 0953786803
Cherokee Recipe: Potato Soup
Peel white potatoes and cut them into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing add some fresh milk and reheat the mixture. Add salt and pepper if desired. This soup is the best when eaten hot.
Subscribe to:
Posts (Atom)