{"title":"Cookbooks \u0026 Food History","description":"\u003cp\u003eExplore colonial-era recipes, food history, and culinary traditions from the founding period.\u003c\/p\u003e","products":[{"product_id":"colonial-spirits-a-toast-to-our-drunken-history","title":"Colonial Spirits","description":"\u003cp\u003eIn Colonial Spirits, Steven Grasse presents a historical manifesto on drinking, including 50 colonial era– inspired cocktail recipes. The book features a rousing timeline of colonial imbibing and a cultural overview of a dizzying number of drinks: beer, rum and punch; temperance drinks; liqueurs and cordials; medicinal beverages; cider; wine, whiskey, and bourbon—all peppered with liquored-up adages from our founding fathers. There is also expert guidance on DIY methods for home brewing. Imbibe your way through each chapter, with recipes like the Philadelphia Fish House Punch (a crowd pleaser!) and Snakebites (drink alone!). Hot beer cocktails and rattle skulls have never been so completely irresistible.\u003c\/p\u003e","brand":"Abrams Image","offers":[{"title":"Default Title","offer_id":43233693794363,"sku":"BK-722301","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0651\/6523\/0139\/files\/9781419722301.jpg?v=1771883011"},{"product_id":"the-city-tavern-cookbook-recipes-from-the-birthplace-of-american-cuisine","title":"The City Tavern Cookbook","description":"\u003cp\u003eExperience authentic early American culinary history at America's first restaurant, without leaving your home!\u003c\/p\u003e\u003cp\u003eFor history buffs who like to eat, there is no better gift or souvenir of the ultimate American landmark. The City Tavern restaurant was the social, political, and economic center of late 18th-century Philadelphia. Called the \"most genteel\" tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.\u003c\/p\u003e\u003cp\u003eWith more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites:\u003c\/p\u003e\u003cp\u003e * West Indies pepperpot soup\u003cbr\u003e * Roasted duckling with chutney\u003cbr\u003e * Martha Washington's chocolate mousse cake\u003cbr\u003e * Thomas Jefferson's sweet-potato biscuits\u003c\/p\u003e\u003cp\u003eThis book's recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!\u003c\/p\u003e\u003cp\u003eMore than just a cookbook, City Tavern is a treasury of American history.\u003c\/p\u003e","brand":"Running Press Adult","offers":[{"title":"Default Title","offer_id":43233693892667,"sku":"BK-434176","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0651\/6523\/0139\/files\/9780762434176.jpg?v=1771883011"},{"product_id":"rum-punch-revolution-taverngoing-public-life-in-eighteenth-century-philadelphia","title":"Rum Punch \u0026 Revolution","description":"\u003cp\u003e'Twas Honest old Noah first planted the Vine\u003cbr\u003eAnd mended his morals by drinking its Wine.\u003cbr\u003e—from a drinking song by Benjamin Franklin\u003c\/p\u003e\n\u003cp\u003eThere were, Peter Thompson notes, some one hundred and fifty synonyms for inebriation in common use in colonial Philadelphia and, on the eve of the Revolution, just as many licensed drinking establishments. Clearly, eighteenth-century Philadelphians were drawn to the tavern. In addition to the obvious lure of the liquor, taverns offered overnight accommodations, meals, and stabling for visitors. They also served as places to gossip, gamble, find work, make trades, and gather news.\u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eRum Punch and Revolution\u003c\/em\u003e, Thompson shows how the public houses provided a setting in which Philadelphians from all walks of life revealed their characters and ideas as nowhere else. He takes the reader into the cramped confines of the colonial bar room, describing the friendships, misunderstandings and conflicts which were generated among the city's drinkers and investigates the profitability of running a tavern in a city which, until independence, set maximum prices on the cost of drinks and services in its public houses.\u003c\/p\u003e\n\u003cp\u003eTaverngoing, Thompson writes, fostered a sense of citizenship that influenced political debate in colonial Philadelphia and became an issue in the city's revolution. Opinionated and profoundly undeferential, taverngoers did more than drink; they forced their political leaders to consider whether and how public opinion could be represented in the counsels of a newly independent nation.\u003c\/p\u003e","brand":"University of Pennsylvania Press","offers":[{"title":"Default Title","offer_id":43233693859899,"sku":"BK-216646","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0651\/6523\/0139\/files\/9780812216646.jpg?v=1771883011"},{"product_id":"first-american-cookbook-a-facsimile-of-american-cookery-1796","title":"First American Cookbook","description":"\u003cp\u003eThis facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language.\u003c\/p\u003e\n\u003cp\u003eAuthor Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, \"\"their smell denotes their goodness.\"\" Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago. Here are the first uniquely American recipes using corn meal - Indian pudding, \"\"Johnny cake,\"\" and Indian slapjacks - as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words \"\"cookie\"\" and \"\"slaw\"\" made their first published appearance in this book.\u003c\/p\u003e\n\u003cp\u003eYou'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb - even how to dress a turtle. Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully. Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.\u003c\/p\u003e","brand":"Dover Publications","offers":[{"title":"Default Title","offer_id":43233694089275,"sku":"BK-247106","price":5.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0651\/6523\/0139\/files\/9780486247106.jpg?v=1771883013"},{"product_id":"american-cake-from-colonial-gingerbread-to-classic-layer-the-stories-and-recipes-behind-more-than-125-of-our-best-loved-cakes-a-baking-book","title":"American Cake","description":"\u003cp\u003eTaste your way through America with more than 125 recipes for our favorite historical cakes and frostings.\u003c\/p\u003e\u003cp\u003eCakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history.\u003c\/p\u003e\u003cp\u003eIn American Cake, Anne Byrn, creator of the New York Times bestselling series The Cake Mix Doctor, takes you on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautiful cakes and frostings. Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time. From the well-known Angel Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake, this is a cookbook for the cook, the traveler, or anyone who loves a good story. And all recipes have been adapted to the modern kitchen.\u003c\/p\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":43236881498171,"sku":"BK-365431","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0651\/6523\/0139\/files\/9781623365431.jpg?v=1771940437"},{"product_id":"the-hamilton-cookbook-cooking-eating-and-entertaining-in-hamiltons-world","title":"The Hamilton Cookbook","description":"\u003cp\u003eThe Hamilton Cookbook takes you into Hamilton’s home and to his table, with historical information, recipes, and tips on how you can prepare food and serve the food that our founding fathers enjoyed in their day.\u003c\/p\u003e\n\u003cp\u003eWhat was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook, you’ll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes and tips on ingredients, you’ll be able to recreate a meal Hamilton might have eaten after a Revolutionary War battle or as he composed the Federalist Papers.\u003c\/p\u003e\n\u003cp\u003eFrom his humble beginnings in the West Indies to his elegant life in New York City after the American Revolution, Alexander Hamilton’s life fascinated his contemporaries. In many books and now in the hit Broadway musical Hamilton, many have chronicled his exploits, triumphs, and foibles.\u003c\/p\u003e\n\u003cp\u003eNow, in The Hamilton Cookbook, you can experience first-hand what it would be like to eat with Alexander Hamilton, his family and his contemporaries, featuring such dishes as cauliflower florets two ways, fried sausages and apples, gingerbread cake, and, of course, apple pie.\u003c\/p\u003e","brand":"Post Hill Press","offers":[{"title":"Default Title","offer_id":43236894965819,"sku":"BK-614297","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0651\/6523\/0139\/files\/9781682614297.jpg?v=1771941047"},{"product_id":"tea-in-18th-century-america","title":"Tea in 18th Century America","description":"\u003cp\u003e\u003cem\u003eTea in 18th Century America\u003c\/em\u003e gives the reader insight into the importance of tea in the Colonial and the early Federal era. The book begins with an introduction to the history of tea and its journey to the shores of America. Then, while giving credit to the research done by Rodris Roth in the 1960s, additional extensive research utilizing period newspapers, historic texts, period portraits and prints is added that immerses the reader into the Colonial American world.\u003c\/p\u003e\n\u003cp\u003eIncluded are chapters on when colonists drank tea and instructions on how to understand 18th century recipes, as well as how to identify foods that are perfect to prepare and then eat when having your own tea party. From dessert collations and preparation notes for each recipe to descriptions of how food was given color and even how medicinal teas were used to cure ills, this book covers a wide variety of interesting topics. A bonus chapter focuses on the life of Charles Carroll the Barrister's wife, Margaret Tilghman Carroll, during her time at Mount Clare in Baltimore, Maryland. Mrs. Carroll kept an account book that included an inventory on tea items she owned and recipes she wrote down within it. That book is preserved in the Maryland Historical Society library.\u003c\/p\u003e\n\u003cp\u003eThe book is signed by the author.\u003c\/p\u003e","brand":"Kimberly K. Walters","offers":[{"title":"Default Title","offer_id":43310942388283,"sku":"BK-708708","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0651\/6523\/0139\/files\/9781733708708.jpg?v=1774297950"}],"url":"https:\/\/shop.amrevmuseum.org\/collections\/books-cookbooks-food-history.oembed","provider":"Museum of the American Revolution","version":"1.0","type":"link"}