Preserving America's Culinary Heritage

The Food of Paradise: Exploring Hawai`i's Culinary Heritage. by Rachel laudan. Hawai`i has one of the richest culinary heritage's in the US. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. More than 150 recipes, photographs, a bibliography of Hawai`i's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource4 for cooks, food historians, and anyone who has ever traveled to or will travel to Hawai`i. University of Hawai`i Press. 384 pages ©1996, $24.95 Paper.

Wagon Wheel Kitchens: Food on the Oregon Trail. By Jacqueline Williams. An intimate account of the lives of the overlanders, how they turned their rude wagons into homes, how they made meals both a comfort and a celebration. University Press of Kansas. 222 pp. ©1993 $14.95 Paper.

The Way We Ate: Pacific Northwest Cooking, 1843-1900. By Jacqueline Wiliams. Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams follows peioneers from the earliest years of settlement in the Northwest. Here we encounter real American history and culture, one that vividly portrays the daily lives of the people who won the West. Washington State University Press, 240 pp. ©1996, $29.95 Cloth, $18.95 Paper (Special bookplate signed by the author.)

A Cook's Tour of Iowa. By Susan Puckett. This volume is a treasure trove of kitchen-tested recipes from throughout the Tall Corn State, spiced through with personal histories of the people and places that created them. University of Iowa Press. 310 pp. ©1988. $13.95 Paper.

The Des Moines Register Cookbook. By Carol McGarvey, Marie McCartan and C.R. Mitchell. The food pages of The Des Moines Register have long reflected the wide-ranging tastes of Iowa cooks, both adventurous and traditional. Now, the experts who create these pages present hundreds of their favorite recipes, updated for today's cooks and seasoned with anecdotes gathered from readers over the years. University of Iowa Press. 272 pp. 30 drawings ©1995 $14.95 Paper.

Prairie Cooks: Glorified Rice, Three-day Buns, and Other Reminiscences. by Carrie Young with Felicia Young. Growing up in a Norwegian American community imbued with the customs and foods of the Old Country, Carrie Young recalls how her mother and her neighbors skillfully blended Scandinavin with what they always called the American style of cooking. Seventy-two recipes accompany this joyful memoir. University of Iowa Press. 136 pages. ©1993 $15.95 Hardcover.

Up a Country Lane Cookbook. by Evelyn Birkby. For 43 years the author wrote a column entitled "Up a Country Lane" for the Shenandoah Evening Sentinel. Now she has chosen the best recipes from her column and interspersed them with a wealth of stories of rural life in the 1940s and 1950s, including a generous offering of vintage photographs. University of Iowa Press. 280 pages ©1993. $22.95 Cloth.

The Ellis Island Immigrant Cookbook. By Tom Bernardin. The story of our common past told through the recipes and reminiscences of our immigrant ancestors. A one of a kind collection of heartwarming stories and authentic recipes that you'll want to have for your cooking library. 254 pp. ©1991 $17.95 Paper. (Autographed) Here is the perfect holiday gift!!!

From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston By Linda Bassett

Boston’s North Shore has been called the Gold Coast, an image conjuring up mansions and red-jacketed equestrians. But the region north of Boston is also a melting pot. Immigrant populations have streamed into and through old Essex County for nearly four centuries. Each has brought its characteristic recipes, essential spices, and mouth-watering aromas. Those scents still linger in neighborhoods Greek and Portuguese, Jewish and African-American, Italian, Latino, and Asian (to name a few).

The region’s leading cooking writer chronicles the history of the region in recipes, profiling a cook from each tradition with his or her favorite recipes and holiday menus.

Learn to make Lobster Bisque, Borscht, and Arroz con Pollo
Enjoy a traditional Greek Easter dinner and a Hannukkah meal
Discover restaurants, grocerias, and other places to enjoy the meals and pick up essential ingredients for making them yourself.

LINDA BASSETT’s weekly food column, “Kitchen Call,” appears in North Shore Sunday and Current River Sunday. She is on the culinary faculty at North Shore Community College and has published articles in the Radcliffe Culinary Times and the Journal of the Culinary Historians of Boston. She sits on the board of Les Dames Escoffier, Boston, and is a member of the New England Culinary Guild and the Radcliffe Culinary Friends. Commonwealth Editions, Beverly, MA. Paperback • 7" x 9" • 296 pp. $24.95 • ISBN 1-889833-38-X © 2002

New England in a Nutshell: Quotations about the People, Places, & Particulars of Life in the Six New England States By the Editors of Commonwealth Editions Thought-provoking, laugh-provoking, here are over 500 quotes capturing the essence of New England. Weighing in are everyone from Puritan fathers and Louisa May Alcott to “Car Talk’s” Ray Magliozzi. Together they capture New England’s cherished places, personalities, institutions, and idiosyncrasies—with separate chapters on Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire, and Maine. Major section on Yankee Cooking. Commonwealth Editions, Beverly, MA.
Hardcover • 6" x 7" • 196 pp. $17.95 • ISBN 1-889833-45-2 © 2002

Out of the Ordinary: Recipes From The Hingham Historical Society. The Hingham Historical Society, Hingham, MA. The town took its name in 1635 from a community in Norfolk County, England. The society maintains the Old Ordinary, a unique house museum chronicling 350 years of Hingham life and history. This cookbook attempts to preserve Hingham's culinary heritage. © 1998. 160 pages. Illus. Hardcover $16.95

Saltwater Foodways: New Englanders and their food, at sea and ashore, in the 19th Century. By Sandra L. Oliver. Every now and then a book comes along that is so exceptional that you can't wait to tell your friends to run out and buy it. This book contains nearly 200 Yankee recipes such as Rhode Island jonnycakes, oyster fritters, Indian pudding and deviled lobster. This coffee-table to kitchen cookbook–history–photo library–will give you many hours of reading pleasure and best of all, you get to eat the results of your culinary journey. Winner of the prestigious 1996 Jane Grigson Scholarship Award. Mystic Seaport Museum. 442 pp. ©1995 $39.95 Cloth.

An Antebellum Plantation Household: Including the south Carolina Low Country Receipts and Remedies of Emily Wharton Sinkler. By Anne Sinkler Whaley LeClercq. Culture, customs, and cookery as recorded by a Northern woman living in the plantation South. Univ. of South Carolina Press. 181 pp. ©1996 Cloth, $16.95

The Backcountry Housewife: A Study of Eighteenth-Century Foods. By Kay Moss and Kathryn Hoffman. More than a cookbook, this volume is chock full of history, folklore, and 18th century gossip! The backcountry covered in this volume includes inland Pennsylvania, Maryland, Virginia, North and South Carolina and Georgia. This book includes 65 receipts gleaned from unpublished manuscripts and personal handwritten cookery books that have survived two centuries. 146 pp. © 1994 $14.95 Paper

Bill Neal's Southern Cooking. Revised & Enlarged Edition. First published in 1985 to enthusiastic praise from food critics and lovers of good food in all parts of the country. "An authoritative, important guide to the best traditions of southern cooking." –USA Today. University of North Carolina Press. 204 pages ©1989 $13.95 Paper.

The Country Ham Book by Jeanne Voltz and Elaine J. Harvell. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through bying, preparing, ans serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams. The University of North Carolina Press. 136 pp. 7-1/2 x 8 5 illus., 2 appends. bibl., index. Cloth $24.95, Paper $16.95

Eat, Drink & Be Merry in Maryland. By Frederick Philip Stieff. Foreword by Rob Kasper. This is a facsimile edition of the original 1932 classic of Maryland recipes and culinary lore. Cooking and mixing instructions cover, in separate chapters, everything from oysters, a specialty of the counties bordering on the bay, to buckwheat and maple syrup, indigenous to western Maryland. The author fills out the stories behind many of the recipes in accompanying headnotes. The Johns Hopkins University Press. xxviii + 326 pages. © 1998. Paper. $15.95

Lafcadio Hearn's Creole Cook Book. A Literary and Culinary Adventure. This edition of La Cuisine Creole is a reproduction of the original 1885 edition by photo offset precess, including the original cloth cover. Lafcadio Hearn loved food. He saw it not only as a means of survival, but as a precursor to "domestic contentment" and happiness. this is a delightful as well as insightful journey into the distinctive culinary tastes of the New Orleans Creole culture of the 1870s and 80s. It is spiced with the author's drawings. Pelican Publishing Co., xi + 268 pages. 1990 Second Printing, Hardcover. $19.95.

Mama Dip's Kitchen by Mildred Council. For nearly twenty-five years, Mama Dip has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan. This highly anticipated cookbook by Mama Dip showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. © 1999 256 pages. Hardcover $27.50, Paper $15.95

The New Soul Food Cook Book:Healthier Recipes for Traditional Favorites. By Wilbert Jones. The down-home pleasures of soul food no longer have to be off-limits because of excess fat, cholesterol, sugar, and salt. This book offers a new look at traditional African-American cuisine and provides contemporary versions of 99 recipes –all with an emphasis on fresh ingredients and prepared with leaner meats, egg whites, less (or no) oil, nonfat dairy products, less sodium, and fewer calories. The author attended the Ecole de Gastronomique Francaise Ritz-Escoffier culinary school in Paris and was a food scientist at Kraft General Foods. 125 pages. Hardcover. ©1996. $14.95

North Carolina and Old Salem Cookery. New & Revised Edition. Acknowledged as the classic work on North Carolina cuisine, it was first published in 1955. "A delightful collection of regional history, reminiscences and recipes." – Bon Appetit. Univeristy of North Carolina Press. 408 pages ©(1955/1992) $16.95 Paper.

Out of Kentucky Kitchens. by Marion W. Flexner. Good food has been as much a part of the Kentucky heritage as fine horses and mellow bourbon whiskey, and nowhere is Kentucky's traditional cuisine better persented than in Out of Kentucky Kitchens. First published forty years ago, the book has been popular with readers and cookbook collectors ever since. The University Press of Kentucky. 320 pages ©1989. $22.00 Hardcover

The Robert E. Lee Family Cooking and Housekeeping Book. By Anne Carter Zimmer. Part cookbook, part culinary history, part family history, this book is an engaging and enlightening glimpse into the household of a well-to-do, mid-19th century Virginia family. University of North Carolina Press. 296 pp. ©1997 Illus. $24.95

Southeastern Wildlife Cookbook – A collection of recipes for sea and freshwater food, large and small game, and savory oddities from the wild. This is the most complete how-to cookbook available for this kind of eating featuring more than 300 recipes that use wild gave, fresh and saltwater foods. University of South Carolina Press. 224 pages. ©1989. $14.95 Spiral.

Southern Cooking to Remember. by Kathryn Tucker Windham. The tasty dishes offered here demonstrate that Southern food is as delightful and as varied as the region from which it comes; shrimp gumbo simmered along the Gulf Coast, roast venison from Alabama's piney woods, wild ducks from Georgia's marshlands, Appalachian stack cakes, Charlotte piled high in crystal bowls, dewberry cobbler, scuppemong wine, and tender turnip greens. University Press of Mississippi. 221 pages. ©1977. $15.95 Paper.

Cincinnati Recipe Treasury: The Queen City's Culinary Heritage. By Mary Anna DuSablon. The author "has depicted the distinctive flavors of her native city by tracing its Epicurean customs and traditions from the past to present. Collected from time-worn cookbooks, chefs from popular restaurants, family cooks, and local celebrities, each recipe represents a morsel of Cincinnati memorabilia...." Cincinnati Enquirer. Ohio University Press. 230 pp. ©1992 $12.00 Paper.

Food on the Frontier: Minnesota Cooking from 1850 to 1900. By Marjorie Kreidberg. This book combines lively social history with more than 275 authentic recipes. The author scoured old cookbooks, household guides, letters, diaries, and newspapers for the fascinating bits and pieces that make up this revealing account of the homemaker's vital role during Minnesota's frontier years. Minnesota Historical Society Press. 313 pp. ©1975 $10.95 Paper.

A Bowl of Red. by Frank X. Tolbert. To chili lovers everywhere the late Frank X. Tolbert left A Bowl of Red as his legacy. A venerable classic, it tells the history of chili and gives lore on other regional specialties as well. Texas A & M University Press. 220 pages. ©1994. $9.95 Paper.

Cuisine, Texas: A Multiethnic Feast. People from around the world have found a home in Texas, bringing with them dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes. Interspersed among the recipes are engaging discussions of the different ethnic cuisine's, flavored with delightful stories of some of the cooks who created or perfected the recipes. University of Texas Press. 330 pp. ©1995. $29.95 Hardcover