Victoria's Home Companion; Or, The Whole Art of Cooking is a comprehensive summary of American culinary history from the Colonial era through the end of the Victorian era. It traces the origins of vegetables, fruits, herbs, spices, seasonings, domesticated animals and fowl, and their use through 1900. It describes the importance of staple ingredients in the 19th century, proper storage to prevent spoilage, and methods of preserving meat and vegetables.
Changes in diet brought about by shortages during the American Civil War are highlighted as are care and maintenance of kitchen utensils in a 19th century kitchen. Pertinent information on Army foods is also outlined.
Some of the recipes were traced from 1500 through 1900 to establish the basic American diet, standard methods of preparation, and the sociologic changes demonstrated in the way the recipes were recorded.
Each chapter has pertinent history, recipes, and instructions for recreating the foods either open hearth or in a modern kitchen. Learn the importance of vinegar as a preservative, sorghum as a sweetener, and the world-wide importance of American staples such as Carolina gold rice.
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An excellent resource for teachers, students at all levels, living history farms, re-enactors (both citizens and military), homesteaders, civil war historians, authors, cook-book collectors, museums, libraries, etc. If you are interested in foods or history this is a must for your book collection.From the Author:
I was fortunate to learn the basics of Southern cooking from my grandmother, and through my books I endeavor to pass on that knowledge and love of food and entertaining. Good Southern cooks always welcome family and friends into the kitchen where through these friendships they serve up food for the soul as well as the palate.
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Book Description Thistle Dew Books, 2004. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110975358901
Book Description Thistle Dew Books, 2004. Paperback. Book Condition: New. book. Bookseller Inventory # M0975358901