Before America was a nation, it was a table.
The 13 Colonies Cookbook brings the food world of colonial America into the modern kitchen with 250 founding-era inspired recipes from New England, the Middle Colonies, the Southern Colonies, and the taverns, markets, farms, ports, and hearths that fed early America.
Inside, you’ll find hearty brown breads, bean pots, chowders, fish cakes, johnnycakes, puddings, pies, rice dishes, oyster stews, crab cakes, cornmeal breads, apple desserts, molasses sweets, preserved foods, tavern plates, and farmhouse staples adapted for today’s home cook.
This cookbook is not a facsimile of one eighteenth-century receipt book. Instead, it is a practical historical interpretation built around the ingredients, foodways, regional staples, and cooking methods associated with the original thirteen colonies.
Inside you’ll find:
250 colonial-American inspired recipesRegional chapters for New England, Middle, and Southern coloniesTavern, market, and common-table dishesHistorical notes for every recipeModern kitchen tips for practical cookingA colonial pantry guideA hearth-to-modern cooking guideAn ingredient index by recipe numberFrom Boston brown bread and New England baked beans to Maryland crab cakes, Carolina rice dishes, Southern corn breads, tavern pies, molasses desserts, apple puddings, oyster stews, and hearthside suppers, this book offers a flavorful look at the foods that helped shape early American life.
Perfect for readers who enjoy American history, old-fashioned cooking, historical cookbooks, farmhouse food, traditional recipes, and the culinary roots of the United States.
