Book Review Revolutionary Cooking
Elverson, Virginia T., Mary Ann McLanahan and Betty T. Duson. Revolutionary Cooking: Over 200 Recipes Inspired by Colonial Meals. New York: Skyhorse Publishing. 2013. Index, bibliography, glossary, color and b/w illustrations. 180 pages, 169 pages text, ISBN 9781626364165, $16.95. Reprinted from the original printing done in 1975 this cookbook slash history book has both pros and cons. The authors stated goal is "...to entertain the reader with highlights of American culinary heritage and to provide a collection of recipes, adapted from early sources, which are both delicious and practical." The book is divided into six chapters: The Way it Was, Breakfast, Dinner, Supper and Tea, Drinking, Entertainment. The last five all begin with some history and descriptions before showcasing a multitude of recipes. This history aspect is where I had my biggest issues. The terms "colonial" and "revolutionary" are not defined and the authors tend to use a broader time f...