The Virginia Housewife
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Product Description
The book has no illustrations or pointer. Purchasers are entitled to a free examination membership in the All-purpose Books Club where they can select from more than a million books lacking charge. Subjects: Cookery, American; Cooking / All-purpose; Cooking / Regional
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Karen Hess does a fantastic job of introducing you to the person that was Mary Randolph. She helps us know the background of cooking and cookbooks in America. For persons who are interested in how cooking was handled in the earlydays of the states, or for persons cooks who are permanently looking to try something different – this book has a lot to offer.
Reader’s Rating: 3 / 5
The leader, Mary Randolph, was a member of the aristocratic Virginian Randolph family tree, and was reputed to be the best cook in Richmond, Virginia in the early 19th century. This book is regarded by most culinary historians as the first right cookbook of the American South. Randolph provides an introduction to food and customs of ancient Virginia and includes recipes and serving instructions for a wide range of soups, beef, veal, lamb, mutton, pork, fish, poultry, sauces, vegetables, puddings, creams, preserves, cordials, plus pickling techniques and the building of soaps, cleansers, and perfumes. As such, the book is not only an brilliant cookbook, but also an brilliant directory and reference for historians and writers of fiction concered with the ante-bellum South. The recipes herein can easily be translated into today’s methods of preparation, with the use of healthy ingredients. As a native Richmonder, this book was a staple in our home when I was growing up, and I can attest to the tastiness of many of the recipes herein.
Reader’s Rating: 5 / 5