Williamsburg Cookbook by Letha Booth

Williamsburg Cookbook Reviews

• 
  Redsteve

  This book tried to walk the line between period and modern recepies with indifferent success. Some of the history was good (barring the nonsense about gumbo), but the modernization of some 18th Century receipies distorted them beyond recognition. Nevertheless, there are a few good dishes I'd like to try making (including Bisque of Chicken and Clams, Cornmeal Batter Cakes with Ham and Crabmeat, Chowning's Tavern Welsh Rabbit with Beer, and Fig Ice Cream).
• 
  Lisa (Harmonybites)

  I went to Colonial Williamsburg, Virginia as a teen with my family. It's the historical part of a city founded in 1632 that served as the seat of Virginia colony's government from 1699 to 1780. A large historical restoration in the early 20th century has turned it into a living museum of Revolutionary-era America. We went to the King's Arms Tavern and had one of the most memorable meals we've ever had in our lives. Which is why we bought this cookbook sold on the premises. After all, I had to be able to make that Cream of Peanut Soup again, since we're no where near driving distance of Virginia! And discovered more to love--Pumpkin Fritters, Sally Lunn, Spoon Bread. Not everything obviously is from the colonial era. Doubt they ate avocados or teriyaki sauce in colonial America. But one cookbook you're going to have to pry out of my cold, dead hands.
• 
  Cindy

  I got interested in this when I made a recipe that I found in my box at home. It was one my Mom had copied off for me years ago, called "Williamsburg Strawberry Mousse". That got me wondering and I googled and discovered this cookbook. I ordered the cookbook through interlibrary loan and I really enjoyed reading through it. I made photocopies of a few recipes from the book- "Skewered Pineapple and Strawberries in Kirsch", "Mocha Velvet Cream" and "Pork Chops and Sweet Potatoes". I'm still pondering some recipes that seemed unusual, at least today. Things like Creamed Celery with Pecans, walnuts used in an omelette, Creamed Onions with Peanuts, Wine Jelly Mold with Custard Sauce; and terms like "manchet" for high quality wheat flour or ingredients like "shad roe" (the eggs of the shad fish). As someone who enjoys cooking, it was fun to read about cooking in the colonial period of our country.
• 
  Kristina Seleshanko

  Sadly, most of the recipes in this cookbook aren't authentic. (The col0nists didn't have corn syrup, for example!) I did enjoy the historical commentary, but wish there was much more of it.
• 
  gina

  Currently reading the 1986, 7th printing ed.
  
  ...
  
  This cookbook was interesting and has an intro for each chapter on how they used to have the food, why recipes were certain ways, and little tidbits about food traditions and where they originated. It wasn't full of tons of recipes I'd run out and try, well, because people don't eat like that anymore. But there are plenty of tried and true recipes that I'd have a go at. Overall, not the most impressive cookbook I have, but worth keeping.
• 
  Karen

  I have had to rewrite every recipe I use from this book. The instructions are confusing. Yet, I love it because of feeling nostalgic about Williamsburg.
• 
  Laurelyn

  I was hoping for more recipes from scratch. I was disappointed in the recipes that included cans of creamed soup or other processed food.
• 
  Sally

  A fun souvenir from my recent trip o colonial Williamsburg.