The Williamsburg cookbook
Subtitle: traditional and contemporary recipes
By: initially compiled and adapted by Letha Booth and the staff of Colonial Williamsburg ; with commentary by Joan Parry Dutton ; color photos. by Taylor Biggs Lewis, Jr. ; line drawings by Vernon Wooten.
Contributors: Colonial Williamsburg Foundation.
Edition: Updated and enl. ed.
Publisher: The Colonial Williamsburg Foundation; distributed by Holt, Rinehart and Winston; Colonial Williamsburg Foundation
Published: 1975
Place of publication: Williamsburg, Va; New York
Language: eng
Number of pages: 172
Subjects: Cookery -- Virginia -- Williamsburg
Description: Guests return again and again for the delicious dishes served at Colonial Williamsburg's famed taverns and restaurants Chowning's Tavern Brunswick stew, Christiana Campbell's spoon bread, Shields Tavern syllabubs. In this best-selling cookbook, 193 traditional and contemporary recipes have been compiled and adapted for the home kitchen. Commentary discusses the cooking and eating habits of our colonial ancestors. Updated and enlarged by the staff of the Colonial Williamsburg Foundation.
Notes: Includes index.