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From Barnes & Noble
Millions of us go to Colonial Williamsburg to sample real American flavor. We walk the cobbled streets; we browse the old-fashioned shops; and we gobble up hearty meals at Williamsburg’s taverns. This cookbook, which covers every course from soup to dessert, collects the best dishes of Williamsburg -- from the famous Cream of Watercress Soup to Three-Bean Relish and Virginia Ham with Brandied Peaches. But it also sets those dishes in the context of America’s history, so we understand how American cuisine and American cooking styles have grown. With rich essays and richer meals, John Gonzales and Charles Pierce show us how delicious history can be.