The Colonial Williamsburg Tavern Cookbook
Edited by Charles Pierce
Recipes developed by John R. Gonzales
Photographs by Tom Eckerle Photographs
produced by John Martin Taylor
Diners at Christiana Campbell's, Chowning's, the King's Arms, and Shields Taverns in Colonial Williamsburg sample foods that suggest the past but suit modern appetites. The Colonial Williamsburg Tavern Cookbook, which combines great recipes, beautiful photographs, and fascinating history, enables contemporary cooks to prepare traditional and updated dishes of the South. Published in association with Clarkson Potter/Publishers 224 pp., 78 color photographs, 3 line drawings, 7 1/16 x 10 2001; 3rd printing 2002 CW No. 875682 Hardbound ISBN 0-609-60286-1 $19.95
Chef John Gonzales serves up fun fare for the holidays. Featuring more than sixty genuinely American recipes, Holiday Fare combines the history and local flavors of Colonial Williamsburg's famed Christmastide festivities to create a holiday culinary guide.
By John R. Gonzales
Chef John Gonzales serves up fun fare for the holidays. Featuring more than sixty genuinely American recipes, Holiday Fare combines the history and local flavors of Colonial Williamsburg's famed Christmastide festivities to create a holiday culinary guide. Gonzales gathers together the vast array of ingredients special to the tidewater region—from crabmeat to Surry sausage—as the basis for his many tasty dishes inspired by early American cooking.
Holiday Fare offers favorites such as Peanut Soup with Cranberry Sauce and Lardoons, Roasted Brined Turkey with Pan-Drop Gravy, Black-Eyed Peas with Grilled Red Onion Pickle, and Buttery Rum Pumpkin Pie.
Colonial Williamsburg photographer Tom Green's stunning images of the mouthwatering recipes is a feast for the eyes. The easy-to-read ingredient lists and clear step-by-step instructions will make this cookbook an asset in every holiday kitchen.
136 pages; 56 pages of full-color photographs
Hardbound 9" X 9"
Publication date: Fall 2004
$19.95 Special Offer - $16.95
Original recipes and the modern adapted versions are printed side-by-side in a collection of thirteen tasty treats.
Favorite baked goods for sale at the Raleigh Tavern Bakery have been developed from recipes in the rare eighteenth-century cookbooks. The original recipe and its modern adapted version are printed side-by-side. Included among the thirteen tasty treats are Gingerbread Cookies, Queen's Cake, Plum Tarts, and Pear Pie. 29 pp., 5 1/2 x 8 Â½ 1984; 13th printing 1999 CW No. 2063 Softbound ISBN 0-87935-106-3 $4.07
Recipes that allow modern cooks to offer the same time-tested fare that pleased our ancestors.
By Helen Bullock
These favorite recipes are known to have been used in Virginia households in the eighteenth and early nineteenth centuries. The Williamsburg Art of Cookery allows modern cooks to offer the same time-tested fare that pleased our ancestors. 276 pp., 5 line drawings, 4 x 6 7/8 1938; 1966; 25th printing 2001 CW No. 2824 Hardbound ISBN 0-910412-30-8 $14.95
Thirty exciting menus composed of more than two hundred favorite recipes from the chefs in Colonial Williamsburg's taverns and restaurants.
Recipes compiled and adapted by Charlotte Turgeon and the staff of the Colonial Williamsburg Foundation
Donna C. Sheppard, General Editor
Photographs by William K. Sladcik and John Hurt Whitehead
Watercolors and line drawings by Vernon Wooten
Favorite Meals from Williamsburg contains thirty exciting menus composed of more than two hundred favorite recipes from the chefs in Colonial Williamsburg's taverns and restaurants. Whether you want to reminisce about meals eaten here or serve a festive holiday dinner, this cookbook will help you create the dishes that Virginia is famous for in your own kitchen. 146 pp., 13 color photographs, 35 line drawings, 4 watercolors, 7 x 10 1982; 8th printing 2001 CW No. 1297 Hardbound ISBN 0-87935-066-0 $16.95
193 traditional and contemporary recipes adapted for the home kitchen.
Recipes originally compiled and adapted by Letha Booth
Updated and enlarged by the staff of the Colonial Williamsburg Foundation
Commentary by Joan Parry Dutton
Original color photography by Taylor Biggs Lewis, Jr.
Additional color photography by Bill Boxer
Line drawings by Vernon Wooten
Visitors 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 and describes meals served to VIP visitors to Virginia's restored colonial capital. 174 pp., 11 color photographs, 52 line drawings, 7 x 10 1971; updated and enlarged 1975; 14th printing 2001 CW No. 2881 Hardbound ISBN 0-910412-91-X $16.95