The Times and Tastes of Culpeper Cookbook
Coffee cake, Virginia batter cake, and more recipes can be found in The Times and Tastes of Culpeper, an incredible book with recipes that range from historic to modern, from the era in which “slow food” was the only sort available, to today’s time-saving recipes. This book has 300 years of history and 300 years of recipes in it — people came to the Culpeper area in the early 1700s and the recipes cover the entire timespan. Not only do these recipes have a rich history, but they are local — all the recipes in the book are from Culpeper or from cookbooks that would have been used in their day!
All proceeds from the sale of this cookbook will be dedicated to the repair of St. Stephen’s Episcopal Church, which was damaged in the 2011 earthquake. Click here to find out how to get a copy of your own!
The Times and Tastes of Culpeper, by members of St. Stephen’s Episcopal Church
Twain’s Feast: Searching for America’s Lost Foods in the Footsteps of Samuel Clemens, by Andrew Beahrs
The Pioneer Village Cookbook: Reliable Receipts & Curious Remedies, by Ann Chandonnet
Dishing Up Virginia, by Patrick Evans-Hylton
The Taste of America, by John and Karen Hess
Out of the Ordinary: Recipes from The Hingham Historical Society, by The Hingham Historical Society
Secrets of the Blue Ridge: Stories From Western Albemarle, by Phil James
Food on the Frontier: Minnesota Cooking from 1850 to 1900 with Selected Recipes, by Marjorie Kreidberg
The Big Oyster: History on the Half Shell, by Mark Kurlansky
Cod: A Biography of Fish that Changed the World, by Mark Kurlansky
The Food of a Younger Land: A Portrait of American Food – Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation’s Food was Seasonal, by Mark Kurlansky
Salt: A World History, by Mark Kurlansky
The Beginner’s Guide to Hunting Deer for Food, by Jackson Landers
An Irresistable History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue, by Rick McDaniel
Bush Medicine of the Bahamas, by Jeff McCormack
Desert Terrior: Exploring the Unique Flavors of Sundry Places of the Borderlands, by Gary Nabhan
Where Our Food Comes From, by Gary Nabhan
Peanuts: The Illustrious History of the Goober Pea, by Andrew F. Smith
Popped Culture: A Social History of Popcorn in American, by Andrew F. Smith
Fading Feast: A Compendium of Disappearing American Regional Foods, by Raymond Sokolov
A Garden Supper Tonight: Historic Seasonal Recipes & Home Lore, by Barbara Swell
Mama’s in the Kitchen: Weird & Wonderful Home Cooking 1900-1950, by Barbara Swell
Old-time Farmhouse Cooking: Rural American Recipes & Farm Lore, by Barbara Swell
The Way We Ate: Pacific Northwest Cooking, 1843-1900, by Jacqueline B. Williams
Written by: Tanya Denckla-Cobb
All across the country, Americans are seeking more fresh, local foods – at home, in their schools, in restaurants, and at food markets. Grassroots community food projects from Boston to Nashville to Birmingham to Seattle are rising to meet this demand. Led by innovative, creative people from all walks of life, these projects are building community by creating valuable jobs, preserving cultural traditions, building local knowledge about growing food, and educating school-children.
Where others have made the case for the local food movement, Reclaiming Our Food shows how communities are actually making it happen. This book offers a wealth of information on how to make local food a practical and affordable part of everyone’s daily fare.