Description
Discusses the foods, methods, equipment, and places used by cooks in colonial America.
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Food preparation was a full-time job for colonial women, even those who were assisted by servants or slaves. This book sets the colonial cook in her kitchen, and depicts with beautiful illustrations and photographs how she spent her day and which foods she cooked. The Colonial Cook introduces children to: • the pots, pans, and kitchen gadgets used in the era • how foods were preserved by smoking, salting, and drying • the important role Native Americans played in teaching the colonists about food• the multicultural nature of colonial food • how bread was baked and butter was churned • recipes for some authentic colonial foods
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