This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.
"Virginia, or the Old Dominion, as her children delight to call her, has always been famed for the style of her living ... Tearing the glittering arms of King George from their sideboards, and casting them, with their costly plate and jewels, as offerings into the lap of the Continental Congress, they introduced in their homes that new style of living in which, discarding all the showy extravagance of the old, and retaining only its inexpensive graces, they succeeded in perfecting that system which, surviving to this day, has ever been noted for its beautiful and elegant simplicity. This system, which combines the thrifty frugality of New England with the less rigid style of Carolina, has been justly pronounced, by the throngs of admirers who have gathered from all quarters of the Union around the generous boards of her illustrious sons, as the very perfection of domestic art." -- Preface.
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.
Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
First published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742. Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions—the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes “the ingredients or material for which are not to be had in this country,” but for the most part, the book was not adjusted to American kitchens. Even so, it became the first cookery best seller in the New World, and Parks’s major book publication. Author Eliza Smith described her book on the title page as “Being a collection of several hundred approved receipts, in cookery, pastry, confectionery, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month of the year. To which is added, a collection of nearly two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, etc. never before made publick in these parts; fit either for private families, or such public-spirited gentlewomen as would be beneficent to their poor neighbours.” The recipes are easy to understand and cover everything from 50 recipes for pickling everything from nasturtium buds to pigeons to “lifting a swan, breaking a deer, and splating a pike,” indicating the importance of understanding how to prepare English game. The book also includes diagrams for positioning serving dishes to create an attractive table display.
“I read Virginia’s novel in one sitting and was so captured by it I knew I had to make it and play Mrs. March. As a character, she is fascinating, complex, and deeply human and I can’t wait to sink my teeth into her.” —Elisabeth Moss A Jenny Lawson "Fantastic Strangeling Book Club" Selection Oprah Daily • Best of the Month USA Today • Books Not to Miss Who is Mrs. March? George March’s latest novel is a smash. No one could be prouder than his dutiful wife, Mrs. March, who revels in his accolades. A careful creature of routine and decorum, she lives a precariously controlled existence on the Upper East Side until one morning, when the shopkeeper of her favorite patisserie suggests that her husband’s latest protagonist—a detestable character named Johanna—is based on Mrs. March herself. Clutching her ostrich leather pocketbook and mint-colored gloves, she flees the shop. What could have merited this humiliation? That one casual remark robs Mrs. March of the belief that she knew everything about her husband—and herself—thus sending her on an increasingly paranoid journey that begins within the pages of a book. While snooping in George’s office, Mrs. March finds a newspaper clipping about a missing woman. Did George have anything to do with her disappearance? He’s been going on a lot of “hunting trips” up north with his editor lately, leaving Mrs. March all alone at night with her tormented thoughts, and the cockroaches that have suddenly started to appear, and strange breathing noises . . . As she begins to decode her husband’s secrets, her deafening anxiety and fierce determination threaten everyone in her wake—including her stoic housekeeper, Martha, and her unobtrusive son, Jonathan, whom she loves so profoundly, when she remembers to love him at all. Combining a Hitchcockian sensibility with wickedly dark humor, Virginia Feito, a brilliantly talented and, at times, mischievous newcomer, offers a razor-sharp exploration of the fragility of identity. A mesmerizing novel of psychological suspense and casebook insecurity turned full-blown neurosis, Mrs. March will have you second-guessing your own seemingly familiar reflection in the mirror.
Old Southern Cookery: Recipes from America’s First Regional Cookbook Adapted for Today’s Kitchen gives new life to a beloved book that has spanned two centuries. Using the historic recipes from Mary Randolph’s 1824 bestselling cookbook, The Virginia House-Wife or Methodical Cook (considered by many culinary historians to be the first real American cookbook––and all describe it as the first regional cookbook), the authors have chosen the best of the original recipes to show how homecooks can prepare the food using contemporary methods. In translating these historiccooking methods to today’s kitchen techniques, headnotes contain pertinent historicfacts about such things as butchery, firewood cooking, spices used, European origins ofcertain recipes, dishes brought by slaves to the New World, and even how our cookingutensils have evolved through two centuries.
A nostalgic look at what it was like to be a housewife in the 1950sBeing a housewife in the 1950s was quite different than today. Women were expected to create a spotless home, delicious meals, and an inviting bedroom. From the perils of "courting" to the inevitable list of wedding gifts to the household tips that any self-respecting new wife should know, this book collects heartwarming personal anecdotes from women who embarked on married life during this fascinating post-war period, providing a trip down memory lane for any wife or child of the 1950s.
