Through the Seasons: A Baker’s Dozen of Breads and Sweets: Recipes from The Virginia House-Wife
Twelve recipes from Mary Randolph’s 1824 cookbook introduced to the modern cook
by Leni Sorensen PhD
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About the Book
Mary Randolph was a well-trained plantation house mistress. She loved to cook, and obviously understood all the steps necessary in her day for presenting the best food for the finest tables. But, and it’s a big qualifier, she always had black women and men working in her kitchens upon whom she could put her full trust that they knew what she knew.
This collection is dedicated to breads and sweets.
This collection is dedicated to breads and sweets.
Author website
Features & Details
- Primary Category: Cookbooks & Recipe Books
- Additional Categories Biographies & Memoirs
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Project Option: US Letter, 8.5×11 in, 22×28 cm
# of Pages: 32 - Publish Date: Oct 04, 2018
- Language English
- Keywords recipes, Monticello, history, cooking
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About the Creator
Leni Sorensen
Crozet, VA, USA
I earned my doctorate in American Studies at the College of William and Mary. Since 1987 I have worked as a public historian, interpreter, and museum consultant, publishing articles in various culinary journals. I live in Central Virginia where I teach cookery, small livestock raising, and give history dinners in my home.