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A Taste of Virginia History: A Guide to Historic Eateries and Their Recipes [NOOK Book]

Overview

When you sit down for a slice of Virginia Peanut Butter Pie at the Half Way House near Richmond, you’re in pretty good company. George Washington slept here. Thomas Jefferson visited, as did Patrick Henry and the Marquis de Lafayette. It is believed Benedict Arnold used the tavern during his raids up the James River in 1781. Robert E. Lee, Jefferson Davis, and Ulysses S. Grant all darkened the doorway in the next century. Charles Dickens came ...
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A Taste of Virginia History: A Guide to Historic Eateries and Their Recipes

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Overview

When you sit down for a slice of Virginia Peanut Butter Pie at the Half Way House near Richmond, you’re in pretty good company. George Washington slept here. Thomas Jefferson visited, as did Patrick Henry and the Marquis de Lafayette. It is believed Benedict Arnold used the tavern during his raids up the James River in 1781. Robert E. Lee, Jefferson Davis, and Ulysses S. Grant all darkened the doorway in the next century. Charles Dickens came in 1842. James Whitcomb Riley scribbled poetry on the wall of his room.

If you know much about the Old Dominion, you won’t be surprised at the rich stories from the Half Way House. Indeed, Virginia is the perfect subject for a book offering a variety of dining experiences in historic restaurants.

At the Bailiwick Inn near Washington, D.C., you can nibble Grilled Quail Salad while you listen to the sad story of the first Confederate officer casualty of the Civil War, Captain John Quincy Marr, who died on the front lawn. At The Kitchen at Powhatan Plantation in Williamsburg, wait staff in period dress will serve your every need at one of America’s original plantations. When you visit The Tavern in Abingdon, you can enjoy anything from Jambalaya to Carbonara Florentine in one of the oldest structures west of the Blue Ridge, once visited by Henry Clay, Andrew Jackson, and the king of France.

<i>A Taste of Virginia History</i> features 120-plus restaurants and 300-plus recipes that will satisfy your appetite for the best the state has to offer.
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Product Details

  • BN ID: 2940016276236
  • Publisher: Blair, John F. Publisher
  • Publication date: 3/27/2013
  • Series: A Taste of History Series , #3
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 294
  • Sales rank: 1,125,065
  • File size: 6 MB

Meet the Author

Debbie Nunley is a native of Rolla, Missouri, who grew up in St. Albans, West Virginia. She earned her B.A. from Marshall University in West Virginia and her M.Ed. from the University of Pittsburgh. In addition to writing, Debbie currently teaches fourth-, fifth-, and sixth-grade math at Pennsylvania Learners On-line, a cyber charter school. She lives with her husband and daughter in Powell, Ohio.

Debbie Nunley and Karen Jane Elliott began collaborating on historic restaurant guides/cookbooks in 1999. The two met through their children’s school activities and soon discovered they shared a passion for unique dining. After establishing a monthly diners’ club that appealed to their sense of adventure and love of history, the two turned their attention to writing about their finds and published their first book, <i>A Taste of Pennsylvania History</i>. It was such a success that they quickly looked to neighboring Ohio for inspiration. The following year, they published <i>A Taste of Ohio History</i>. Their third book, <i>A Taste of Virginia History</i>, was encouraged by their North Carolina-based publisher, which was eager to test a market closer to home. In 2005, Nunley and Elliott collaborated again to publish <i>A Taste of Maryland History</i>.
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