$19.99
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The Williamsburg Art of Cookery, published by Colonial Williamsburg Foundation, is a hardcover nineteenth printing of this Virginia cookery collection, with publication history in the book noting copyright years 1938 and 1966.
This compact cookbook gathers historic Virginia recipes and hospitality material in period-style typography, including soups and sauces, flesh and fish, breads, garden stuff and salads, pastries and cheesecakes, preserves and pickles, plus recipes such as mutton chops dressed with tomatoes.
It is a readable working copy as well as an interesting Colonial Williamsburg shelf book.
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The copyright text connects this edition to the Colonial Williamsburg Foundation and notes the book's 1938 and 1966 publication history. The recipes draw on early Virginia and English cookery sources.
The compact format suits a reader interested in American food history, Colonial Williamsburg, Virginia history, or older regional cookbooks.
The photographed pages include period-style spelling and recipes such as mutton dishes, while the contents page ranges from soups and fish to breads, garden dishes, pastries, preserving and pickling.
This is the kind of cookbook that can be read for the recipes and for the glimpse it gives into how historic cookery was presented to modern visitors and home cooks.
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Disclaimer
All items are vintage and may show signs of age, wear, or use consistent with their history. Photos show the exact condition of each piece, please review them carefully, as they are part of the description.
Care and Handling:
Handle with clean, dry hands. Store upright, out of direct sunlight, at about 68°F and 40 to 50% relative humidity. Avoid damp areas and extreme temperature swings.
