For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.

*SHORTLISTED for the 2022 Taste Canada Award for General Cookbooks* Bestselling author and chef Lynn Crawford teams up with chef Lora Kirk to deliver more than 140 super-delicious recipes for casual home cooking to enjoy family-style. Chefs Lynn Crawford and Lora Kirk share their favourite family-style recipes for everyday cooking and casual celebrations at home. Creating a family meal: setting the table, sharing dishes passed around the table in large bowls or platters and enjoying it with one another is cooking at its best. Cook together and eat together—it just does not get any better than that. Sitting down and enjoying a meal together is one of the greatest gifts we can give one another. Hearth & Home features over 140 delicious and comforting recipes—from Turkey Cheddar Biscuit Pot Pie and Honey-Garlic Ribs to Buttery Mashed Potatoes and Sweet Onion Cornbread—that are all achievable for any home cook. Most of these dishes come together quickly with few ingredients and basic techniques. Inside you will find many mains, an abundance of side dishes and show-stopping desserts to create and share a meal family-style, whether it is a quick weeknight supper, a weekend get-together or a special-occasion celebration. The book includes suggestions for building a family-style meal, but feel free to create your own feast of shared plates.

This lavishly illustrated book explores both the techniques of hearth cooking and the poetry of ash and flame.

A favorite teaching tool of culinary demonstrators at historic sites, this cookbook boasts nearly 200 authentic colonial recipes.

Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book. Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.

Gathers winter recipes for soups, salads, meat, poultry, seafood, vegetables, breads, and desserts

Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book. Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.