Reprint of the original, first published in 1871. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.

This down-to-earth kitchen companion “for frugal and economical housekeepers” was designed to help reconstitute the rich cookery traditions of the region that had been interrupted by the Civil War, and adapt them to the new requirements for thrift and “making do.” The cuisine reflects that time when a new generation of southerners began to reach out beyond their borders and incorporate other regional and foreign dishes into their homes. The hundreds of primarily southern recipes also include dishes from all over the United States—a new feature for a southern cookbook—that appealed to a mass audience rather than the elite class. Mrs. Porter appears to have been determined not to offend anyone, so “Yankee Fruit Cake” is joined by “Confederate Fruit Cake,” and “Wine Sauce” is balanced by “Temperance Foam Sauce.” The list of entrees confirms the promise of frugality, and indicates what ingredients were available at the time: fresh seafood was plentiful, as were beef, mutton, and game. The chapter on vegetables is diversified and long with many recipes for potatoes (another chapter contains what may be the first printed recipes for Potato Bread), tomatoes, eggplant, pumpkin, beets, turnips, and cucumbers. Half of the book is devoted to cakes, puddings, and sweets. This edition of Mrs. Porter’s Southern Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.

We do not have specific information about how Mrs. E.J. Verstille of Georgia acquired her cookery skills, but it is likely that one of her reasons for compiling her cookbook was to preserve the traditions of southern cookery during the chaotic post-Civil War reconstruction era. Her recipes have a distinct Germanic flavor, but they also represent the classic culinary methods and ingredients of the South. Her chapters include Soups, Fish, Meats, Sauces, Vegetables, Bread, Battercakes and Waffles, Yeast, Cakes. Icing, Pastry, Puddings and Custards, Promiscuous Dishes, Preserves, Jellies, Wines and Cordials, Pickles, Dishes for the Sick, and Miscellaneous. (household advice and general techniques). This edition of Verstille’s Southern Cookery by Mrs. E.J. Verstillewas reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

In Joy and in Sorrow brings together some of the finest historians of the South in a sweeping exploration of the meaning of the family in this troubled region. In their vast canvas of the Victorian South, the authors explore the private lives of Senators, wealthy planters, and the belles of high society, along with the humblest slaves and sharecroppers, both white and black. Stretching from the height of the antebellum South's pride and power through the chaos of the Civil War and Reconstruction to the end of the century, these essays uncover hidden worlds of the Southern family, worlds of love and duty--and of incest, miscegenation, and insanity. Featuring an introduction by C. Vann Woodward, Pulitzer Prize-winning author of Mary Chesnut's Civil War, and a foreword by Anne Firor Scott, author of The Southern Lady, this work presents an outstanding array of historians: Eugene Genovese, Catherine Clinton, Elizabeth Fox-Genovese, Carol Bleser, Drew Faust, James Roark, Michael Johnson, Brenda Stevenson, Bertram Wyatt-Brown, Jacqueline Jones, Peter Bardaglio, and more. They probe the many facets of Southern domestic life, from the impact of the Civil War on a prominent Southern marriage to the struggles of postwar sharecropper families. One author turns the pages of nineteenth century cookbooks, exploring what they tell us about home life, housekeeping, and entertaining without slaves after the Civil War. Other essays portray the relationship between a Victorian father and his devoted son, as well as the private writings of a long-suffering Southern wife. In Joy and in Sorrow offers a fascinating look into the tangled reality of Southern life before, during, and after the Civil War. With this collection of essays, editor Carol Bleser provides a powerful new way of understanding this most self-consciously distinct region. In Joy and in Sorrow will appeal to everyone interested in marriage and the family, the problems of gender and slavery, as well as in the history of the South, old and new.

With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr. Russell Trall’s proliferated. Trall founded the New York Hydropathic and Physiological School in 1854, and his New Hydropathic Cook Book was one of the first to subscribe to the school’s advocacy of the water cure, using baths and drinking pure water to combat disease and maintain health. The diet proposed in the cookbook consists almost entirely of fruits, grains, and vegetables, with a few animal-based recipes thrown in for those who demanded a wider diet. More than just a list of recipes, the cookbook presents the basis of Trall’s diet—the belief that all nutritive material comes from vegetables, and thus animal foods are inferior because they are derivative and likely to be impure. It also includes a discussion of digestion and an exhaustive catalogue of vegetable foods. This edition of The New Hydropathic Cookbook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.