AROLE MARSH

Among our most fascinating food heritage is the culinary leap from Merrie Olde England to the shores of the early American colonies.  This amazing amalgam of Elizabethan, Native American, African slave women, and other cooking ingredients, styles, and recipes is entertaining and enlightening.  That so many of the “receipts” have quaint names such as Ats Jar Pucholilla and Noble Rot…are so exceedingly delicious like Old Ebba’s Lemon Chess Pie…and so perfect for today’s table seems extraordinary.  In this delightful book, you’ll learn a little fascinating food history, the original source of some surprising foods, and many of the clever household hints that our foregourmets so ingeniously created. 

                                                                

I had so much fun researching and writing this book.  Some of the original language is just marvelous.  Most of the recipes are actually simple and delicious.  It’s great fun to cook these oldie-goldies with a friend, cooking club, child or grandchild.  I felt the ghosts of holiday repasts past were at my elbow when I was writing and cooking.  I welcome you to email me additional old “receipts” you discover and sincerely hope you enjoy this unique cookbook.—CLM

 

“A real collector’s item!  Perfect for the kitchen and the classroom!”