Bacon, Richard M.: The Forgotten Art of Building and Using a Brick Bake Oven;
Alan C. Hood & Company, Inc., Chambersburg, PA, 1977.
[NOTE: An excellent book, particularly for anyone looking for detailed information
on building an historically-correct brick bake oven. Included are bake oven photos,
illustrations, and diagrams, many with measurements. See also Jaine, Tom below.]
Beckett, Stephen T.: The Science of Chocolate; The Royal Society of Science,
Cambridge, UK, 2000.
[NOTE: Largely focuses on the technical/scientific side of the modern chocolate
manufacturing process. Contains some historical information.]
Booth, Sally Smith: Hung, Strung, & Potted; Clarkson Potter, New York, NY, 1971.
[NOTE: A decent book with much useful information. However, it unfortunately
contains a few food history myths (aka “fakelore”), as well.]
Bridge, Tom, & Colin Cooper English: Dr. William Kitchiner, Regency Eccentric
Author of The Cook’s Oracle; Southover Press, East Sussex, England, 1992.
[NOTE: A fascinating biography of Kitchiner, inventor of telescopes, optician,
amatuer musician, and celebrated cook. Includes assorted receipts from his
book, The Cook’s Oracle, which were tested during numerous
dinners by his “Committee of Taste.”]
Carlisle, Nancy and Melinda Talbot Nasardinov: America’s Kitchens;
Historic New England, Boston, MA, 2008.
Coe, Sophie D. and Michael D.: The True History of Chocolate; Thames & Hudson,
London, England, 1996.
[NOTE: THE go-to book for all things chocolate and its history. In my opinion,
you absolutely need no other book.]
Crump, Nancy Carter: Hearthside Cooking; MeLean, VA, 1986.
[NOTE: An excellent tutorial, complete with identifications of historic equipment,
fire building techniques, original historic receipts (recipes) alongside modern
adaptations, and more.]
Curtin, Kathleen, Sandra L. Oliver, and Plimoth Plantation: Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie,; Clarkson Potter, New York, 2005.
[NOTE: Contains factual information about our yearly Turkey Day. Learn a few
juicy facts, then amaze and shock your family and friends next November as you
debunk treasured Thanksgiving Day myths!]
David, Elizabeth: English Bread and Yeast Cookery; New American Edition;
Biscuit Books, Inc., Newton, MA, 1994, originally published 1977.
[NOTE: An excellent book regarding all aspects of baking bread. Includes
historical information. Very helpful in the modern kitchen.]
Day, Ivan: Cooking in Europe, 1650-1850, Daily Life through History Series;
Greenwood Press, Westport, CT, 2009.
[NOTE: See also his excellent, information-packed (so much so, it’s nigh
overwhelming!) website: www.historicfood.com. It’s not to be missed.]
Eden, Trudy: Cooking in America, 1590 – 1840; Daily Life through History
Series; Greenwood Press, Westport, CT, 2006.
[NOTE: I like this and the previous book. Each offers alot of good information
in its overview of foodways history. I often use them when I’m beginning
a search for receipt ideas to use in my cooking programs, as they contain
numerous ones from a variety of historic cookbooks.]
Eveleigh, David J.: Old Cooking Untensils, A Shire Album; Shire Publications Ltd.
Buckinghamshire, UK, 2001, (first published in 1986).
Fletcher, Nichola: Charlemagne’s Tablecloth, A Piquant History of Feasting;
Phoenix, an imprint of Orion Books, Ltd., London, England, 2004,
paperback, 2005 (what I have).
[NOTE: This contains an assortment of short essays on different aspects
of all things historic foodways-related. An enjoyable read, just on its own.]
Foster, Nelson & Linda S. Cordell: Chilies to Chocolate, Food the Americas
Gave the World; The University of Arizona Press, Tucson, AZ, 1992.
Fowler, Damion Lee, edited by: Dining at Monticello: in Good Taste and Abundance; Thomas Jefferson Foundation, Inc., printed in the UK, 2005.
[NOTE: An excellent book. Full of valuable information regarding historic
foodways. The recipes, though modern adaptations, are supported
by copious historical notes. Includes marvelous photographs.]
Fussell, Betty: The Story of Corn; University of New Mexico Press, 2004.
Garwood, Nigel & Rainer Voigt: Food Mania, An extraordinary visual record
of the art of food from kitchen garden to banqueting table; First American
Edition, Clarkson Potter, New York, NY, 2001.
[NOTE: A treasure trove of food artwork from centuries past. Contains text,
too, but the focus is little-known and little-seen art of all kinds. A true gem
that I got for a couple bucks at a local flea market.]
Goldenson, Suzanne, with Doris Simpson: The Open-Hearth Cookbook, Recapturing the Flavor of Early America, Revised Edition; Chambersburg, PA, 2006.
[NOTE: Another excellent wonderful, tutorial. Use it with Nancy Carter Crump’s
book (above), and you’ll be ready to try some hearth cooking.]
Griveti, Louis Evan and Shapiro, Howard-Yana, Edited by: Chocolate,
History, Culture, and Heritage; A. John Wiley & Sons, Inc., Hoboken, NJ, 2009.
[NOTE: A collection of scholarly essays on all aspects of chocolate.]
Gunderson, Mary: The Food Journal of Lewis & Clark: Recipes for an Expedition; History Cooks, Yankton, South Dakota 2003.
Hammond, Peter: Food & Feast in Medieval England; Sutton Publishing, Ltd.,
Gloucestershire, England, 1993, 2005 (revised paperback edition).
[NOTE: A fascinating read. Chock full of specific historic information gleaned
from actual records, including those of royalty, the clergy, guilds, diaries, etc.]
Harbury, Katharine E.: Colonial Virginia’s Cooking Dynasty; University of South
Carolina Press, 2004.
[NOTE: Compares two manuscript cookbooks: “Anonymous,” dating from 1700,
and that of Jane Bolling Randolph, dated 1739-1743; both are then compared
to Mary Randolph’s The Virginia Housewife.]
Hines, Mary Anne, Gordon Marshall, William Woys Weaver: The Larder
Invaded: Reflections on Three Centuries of Philadelphia Food and Drink;
booklet published in conjunction with The Library Company of Philadelphia
and The Historical Society of Pennsylvania for a foodways exhibition,
Philadelphia, PA, 1987.
Hooker, Richard J.: Food and Drink in America; The Bobbs-Merrill Company, Inc., Indianapolis, IN, 1981.
Jaine, Tom: Building a Wood-fired Oven for Bread and Pizza;
Prospect Books, England. 1996.
[NOTE: Nice look at bake ovens, their history and their construction,
from a British point of view. Contains detailed construction drawings;
references to historic cookbooks. See also Bacon, Richard M. above.]
Kelly, Ian: Cooking for Kings, the Life of Antonin Careme, the First Celebrity
Chef, a Biography with Recipes; Walker & Company, New York, NY, 2003.
Kimball, Marie: The Martha Washington Cook Book; Lillie Ross Productions,
Greenville, MS, 2004 (originally published by Coward-McCann, Inc.,
New York, NY, 1940).
[NOTE: Contains good information, but ALL the receipts are modern adaptations.]
Krondl, Michael: Around the American Table: Treasured Recipes and Food Traditions from the American Cookery Collections of the New York Public Library; Adams Media Corporation, Holbrook, MA, 1995.
Krondl, Michael: The Taste of Conquest: The Rise and Fall of the Three Great
Cities of Spice; Ballantine Books, New York, New York, 2007.
Kurlansky, Mark: Cod, A Biography of the Fish that Changed the World;
Penquin Books, New York, NY, 1997.
Kurlansky, Mark: The Big Oyster, History on the Half Shell; Ballantine Books,
New York, NY, 2006.
Kurlansky, Mark: Salt, A World History; Penquin Books, New York, NY, 2002.
[NOTE: Yep, this Mark guy is one prolific writer. Great research. Each of his books
is chock full of valuable information.]
Lane, Maggie: Jane Austen and Food; The Hambledon Press,
London, England, 1995.
Linder, Marc & Lawrence S. Zacharias: Of Cabbages and Kings County, Agriculture and the Formation of Modern Brooklyn; University of Iowa Press,
Iowa City, Iowa, 1999.
Meltonville, Marc, et al: The Taste of the Fire, The Story of the Tudor
Kitchens at Hampton Court Palace; published by Historic Royal Palaces,
Hampton Court Palace, Surrey, England, 2007.
[NOTE: An informative look at the inner workings of the kitchens
at Hampton Court Palace during Henry VIII’s reign. Modern photos
and period illustrations. Contains a few Tudor receipts (recipes).]
Mintz, Sidney W.: Sweetness and Power, The Place of Sugar in Modern History;
Penquin Books, New York, NY, 1985.
Moss, Kay and Kathryn Hoffman: The Backcountry Housewife; part
of the 18th-Century Backcountry Lifeways Series, Schiele Museum
of Natural History, Gastonia, North Carolina, 2001.
[NOTE: A good book. Contains valuable historic foodways information,
as well as assorted original historic receipts, from published and non-
published sources. Beware, however, as some are modern adaptations.]
O’Neill, Molly, Edited by: American Food Writing, An Anthology with Classic Recipes; Literary Classics of the United States, New York, NY, 2007.
Past Masters in Early American Domestic Arts: The Pennsylvania Housewife,
English Household Receipts in the Middle Colonies; Philadelphia, PA, 2003
[NOTE: Contains original receipts from an assortment of 18th Century English
household manuals/cookbooks along with modern preparation instructions.
Also offers specific how-to (and how-not-to) information on various topics,
including finding and using proper ingredients, how to build and maintain
cooking fires, caring for cooking equipment, etc. There’s also a produce
calendar, presentation tips, a glossary, etc. Is a handy book to have.]
Presilla, Maricel E.: The New Taste of Chocolate, A Cultural & Natural History
of Cacao with Recipes; Ten Speed Press, Berkeley, CA, 2001.
[NOTE: An excellent companion to the Coes’ book (above), offering not only
descriptions and explanations of the chocolate making process (bean to bar)
and its history, but also marvelous expository photos.]
Quayle, Eric: Old Cook Books, An Illustrated History; A Brandywine Press
Book, E.P. Dutton, New York, NY, 1978.
Rice, Kym S.: Early American Taverns: for the Entertainment of Friends
and Strangers; published in association with the Fraunces Tavern Museum
New York, NY, Regnery Gateway, Chicago, IL, 1983.
Salinger Sharon V.: Taverns and Drinking in Early America; The John Hopkins University Press, Baltimore, Maryland, 2002; Paperback Ed. 2004 (what I have).
Segan, Francine: Shakespeare’s Kitchen, Renaissance Recipes
for the Contemporary Cook; Random House, New York, NY, 2003.
Shephard, Sue: Pickled Potted & Canned, How the Art and Science of Food
Preserving Changed the World; Simon & Schuster, New York, NY, 2000.
Smith, Andrew F., Editor: The Oxford Companion to American Food and Drink;
Oxford University Press, New York, New York, 2007.
[NOTE: Good reference tool, although much of OEFDA (below) is repeated.]
Smith, Andrew F., Editor in Chief: The Oxford Encyclopedia of Food and
Drink in America, Vol. I & II; Oxford University Press, Oxford/New
York, NY, 2004.
[NOTE: A must-have reference tome.]
Standage, Tom: An Edible History of Humanity; Walker & Company, New York, 2009.
Theophano, Janet: Eat My Words, Reading Women’s Lives through the Cookbooks They Wrote; Palgrave, an imprint of St. Martin’s
Press, New York, NY, 2002.
[NOTE: I was grateful that I’d read this book when I was first granted permission
to view the manuscript cookbooks in Wyckoff’s archives.]
Traill, Henry Duff, Various Writers Edited by: Social England, A Record
of the Progress of the People, Volume I, from the Earliest Times
to the Accession of Edward the First, Second Edition; GP Putnam’s
Sons, NY and Cassell and Company, Ltd., 1894; Kessinger Publishing
Legacy Reprint Series.
[NOTE: Finally made good use of this book when I found in it a reference
to “Sandwich carrots.” HUZZAH!]
Various Writers/Editors: Oxford English Dictionary (OED), Second Edition
in 20 Volumes; Oxford University Press, Oxford, England/New York, NY, 10016;
work started in 1857; latest edition, 1989.
[NOTE: An INVALUABLE reference tool. Expensive, yes, but very useful and
highly recommended. I own the Second Edition on CD-ROM Version 4.0,
compatible with both PCs and Macs.]
Wheaton, Barbara Ketcham: Savoring the Past, The French Kitchen and Table
from 1300 to 1789; The University of Pennsylvania Press, Philadelphia, PA, 1983.
Wilson, C. Anne: Food and Drink in Britain, From the Stone Age to the 19th
Century; Academy Chicago Publishers, Chicago, IL, 1991.
[NOTE: Great overview of British foodways.]
Zuckerman, Larry: The Potato, How the Humble Spud Rescued the Western World; North Point Press, New York, NY, 1998.
***More to come***