Skip to content

The Colonial Williamsburg Tavern Cookbook

The Colonial Williamsburg Tavern Cookbook Paperback - 2001 - 1st Edition

by Gonzales, John

  • Used
  • Good
  • Paperback

From one of America's most popular vacation spots, "The Colonial Williamsburg Tavern Book" presents 200 of the delicious recipes served in the town's four authentic 18th-century taverns. Among the highlights are recipes for Standing Rib Roast with Yorkshire Pudding and Shields Tavern Sweet Potato Pie. 70 full-color photos.

Description

Paperback. Good.
Used - Good
NZ$3.33
NZ$18.05 Shipping to USA
Standard delivery: 7 to 40 days
More Shipping Options
Ships from World of Books Ltd (West Sussex, United Kingdom)
The BIBLIO Guarantee | Ask Seller a Question

Details

  • Title The Colonial Williamsburg Tavern Cookbook
  • Author Gonzales, John
  • Binding Paperback
  • Edition number 1st
  • Edition 1
  • Condition Used - Good
  • Pages 224
  • Volumes 1
  • Language ENG
  • Publisher Clarkson Potter Publishers, New York
  • Date March 20, 2001
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # GOR006887571
  • ISBN 9780609602867 / 0609602861
  • Weight 2.09 lbs (0.95 kg)
  • Dimensions 10.28 x 7.74 x 0.75 in (26.11 x 19.66 x 1.91 cm)
  • Themes
    • Cultural Region: Mid-Atlantic
    • Cultural Region: South
    • Geographic Orientation: Virginia
  • Library of Congress subjects Cookery, American, Cookery - Virginia - Williamsburg
  • Library of Congress Catalog Number 00035632
  • Dewey Decimal Code 641.597

About World of Books Ltd West Sussex, United Kingdom

Biblio member since 2007
Seller rating: This seller has earned a 2 of 5 Stars rating from Biblio customers.

In 2002, World of Books Group was founded on an ethos to do good, protect the planet and support charities by enabling more goods to be reused. Since then, we've grown into to a global company pioneering the circular economy. Today, we drive the circular economy through three re-commerce brands: - Wob: Through Wob, we sell. We provide affordable, preloved books and media to customers all over the world. A book leaves our collection of over seven million titles and begins a new chapter every two seconds, enabling more goods to be reused. - Ziffit: Through Ziffit, we buy. We give people around the world the opportunity to contribute to the circular economy, earn money and protect the planet, by trading their unwanted books and media. - Shopiago: Through Shopiago, we help others. By sharing the technology that has grown World of Books Group into the business it is today, we're helping charities increase revenue and reduce waste through re-commerce.

Terms of Sale:

If you are not completely satisfied with your purchase for any reason, simply email customerservice@worldofbooks.com and we will quickly resolve any issues you may have. If you have any other queries about your order, please email customerservice@worldofbooks.com. Our goal is to deliver to our customers the best possible service and we hope your experience of dealing with us lives up to our promise. If for whatever reason we fail to meet your expectations then please let us know.

Browse books from World of Books Ltd

From the publisher

The Colonial Williamsburg Foundation, a nonprofit educational organization, directs the ongoing restoration of Virginia's colonial capital so that "the future may learn from the past."

John R. Gonzales recently served as executive chef of the four operating taverns at Colonial Williamsburg, and is currently a consultant for the Virginia Food Service Group in Richmond. He lives in Williamsburg.

Food writer and editor Charles Pierce was trained at the famed La Varenne cooking school in Paris. He is the author of several cookbooks, including Southern Light Cooking and Beach House Cooking, as well as project editor of The Revised Settlement Cookbook. Charles has contributed to Food & Wine, House Beautiful, Fine Cooking, Country Home, and Glamour, among many magazines. He lives in New York City and Sag Harbor, New York.

First line

THE bite-size tidbits that accompany pre-dinner drinks and the light foods that make up the first courses of dinners today were not served in colonial Virginia.

From the jacket flap

The Colonial Williamsburg Tavern Cookbook
Every year, millions of people visit Colonial Williamsburg's re-creation of eighteenth-century America for the ambience, the education, and the unparalleled experience of glimpsing our prerevolutionary past.
Williamsburg's fascinating form of time travel encompasses not only the architecture and the artisans, but all the details of our rich cultural heritage, including the food. And "The Colonial Williamsburg Tavern Cookbook presents that food, our nation's culinary heritage: from stews and slaws and soups to puddings and pies and pot pies--nearly 200 recipes in all. Focusing on Williamsburg's Southern roots and coastal proximity, the dishes owe their inspiration to the distant past, but their preparations have been tailored for contemporary palates--no need to run out and get some suet in which to cook your mutton over the open hearth.
Here are perennial standbys such as Brunswick Stew, Standing Rib Roast with Yorkshire Pudding, Virginia Ham with Brandied Peaches, and Cream of Peanut Soup, as well as Spoon Bread, Lemon Chess Pie, and Mulled Apple Cider. There are also unexpected twists on age-old favorites, such as Oyster Po' Boys with Tarragon Mayonnaise, Oven-Braised Gingered Pot Roast, and Carrot Pudding Spiced with Cardamom.
Just as the historic town of Colonial Williamsburg is a singular adventure in understanding our nation's history, so too this cookbook is a unique appreciation of our culinary history. In April 1772, George Washington, writing about one of the taverns in Williamsburg, noted, "Dined at Mrs. Campbells and went to the Play--then to Mrs. Campbells again" --twice in a single week. The hearty fare that Georgefound so enticing is enjoying a profound renaissance, and "The Colonial Williamsburg Tavern Cookbook will enable home cooks to relive the great American culinary tradition--the ultimate in comfort food.

Categories

Excerpt

Chowning’s Tavern Brunswick Stew

SERVES 8-10

The argument will never be settled as to whether this tasty dish cane from Brunswick County, Virginia; Brunswick, Georgia; or Brunswick County, North Carolina, although Virginia's claim is the best documented The recipe is now made with stewed chicken, corn, lima beans, and tomatoes and omits the squirrel, which was originally used
2 chickens (about 3 pounds each), cut into 6 or 8 pieces
4-5 large tomatoes, peeled, seeded, and chopped, or 2 (19-ounce) cans, drained, seeded, and chopped
4 cups fresh or frozen corn kernels
3 medium all purpose potatoes, peeled and cut into 1/2 inch dice
2 large onions, thinly sliced
2 caps fresh or frozen lima beans
2 cups fresh or frozen sliced okra
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste
1 teaspoon sugar, or to taste

In a large pot, place the chickens and add enough water to cover, 2-3 quarts. Bring to a boil over high heat. Reduce the heat to medium low and simmer, partially covered, until the chicken is falling off the bones and the broth is well flavored, 2-3 hours. Use
a slotted spoon to transfer the chicken to a bowl and cool.

Skim the broth. Add the tomatoes, corn, potatoes, onions, lima beans, and okra. Season with the salt, pepper, and sugar. Bring to a simmer over medium heat. Reduce the heat to medium low and cook, stirring often, until the potatoes are tender, about 20 minutes.

Meanwhile, pull the chicken off the bones. Add the chicken to the vegetables and taste the stew for seasoning. Add more salt, pepper, or sugar as desired, Serve hot in warmed bowls.

"Southern Cooks prize okra for its distinctive flavor and texture. The vegetable cam to the New World from Africa via the slave trade."

Media reviews

Citations

  • Library Journal, 02/15/2001, Page 195
  • Publishers Weekly, 02/12/2001, Page 207

About the author

The Colonial Williamsburg Foundation, a nonprofit educational organization, directs the ongoing restoration of Virginia's colonial capital so that "the future may learn from the past."

John R. Gonzales recently served as executive chef of the four operating taverns at Colonial Williamsburg, and is currently a consultant for the Virginia Food Service Group in Richmond. He lives in Williamsburg.

Food writer and editor Charles Pierce was trained at the famed La Varenne cooking school in Paris. He is the author of several cookbooks, including Southern Light Cooking and Beach House Cooking, as well as project editor of The Revised Settlement Cookbook. Charles has contributed to Food & Wine, House Beautiful, Fine Cooking, Country Home, and Glamour, among many magazines. He lives in New York City and Sag Harbor, New York.

Hang on… we’re fetching the requested page.