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Rating: 
Summary: Great for History Buffs and the Adventurous Cook
Review: Karen Hess does a great job of introducing you to the person that was Mary Randolph. She helps us understand the background of cooking and cookbooks in America. For those who are interested in how cooking was handled in the earlydays of the states, or for those cooks who are always looking to try something different - this book has a lot to offer.
Rating:
Summary: Great for History Buffs and the Adventurous Cook
Review: The author, Mary Randolph, was a member of the aristocratic Virginian Randolph family, and was reputed to be the best cook in Richmond, Virginia in the early 19th century. This book is regarded by most culinary historians as the first true cookbook of the American South. Randolph provides an introduction to food and customs of old Virginia and includes recipes and serving instructions for a wide range of soups, beef, veal, lamb, mutton, pork, fish, poultry, sauces, vegetables, puddings, creams, preserves, cordials, plus pickling techniques and the making of soaps, cleansers, and perfumes. As such, the book is not only an excellent cookbook, but also an excellent almanac and reference for historians and writers of fiction concered with the ante-bellum South. The recipes herein can easily be translated into today's methods of preparation, with the use of healthy ingredients. As a native Richmonder, this book was a staple in our home when I was growing up, and I can attest to the tastiness of many of the recipes herein.
Rating: 
Summary: In the words of a native of Richmond, Virginia...
Review: The author, Mary Randolph, was a member of the aristocratic Virginian Randolph family, and was reputed to be the best cook in Richmond, Virginia in the early 19th century. This book is regarded by most culinary historians as the first true cookbook of the American South. Randolph provides an introduction to food and customs of old Virginia and includes recipes and serving instructions for a wide range of soups, beef, veal, lamb, mutton, pork, fish, poultry, sauces, vegetables, puddings, creams, preserves, cordials, plus pickling techniques and the making of soaps, cleansers, and perfumes. As such, the book is not only an excellent cookbook, but also an excellent almanac and reference for historians and writers of fiction concered with the ante-bellum South. The recipes herein can easily be translated into today's methods of preparation, with the use of healthy ingredients. As a native Richmonder, this book was a staple in our home when I was growing up, and I can attest to the tastiness of many of the recipes herein.
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