The Colonial Cook
The Colonial Cook by Bobbie Kalman, published by Crabtree Publishing Company in 2002, is an illustrated exploration of food preparation during the colonial era. This 32-page book, written in English, provides a detailed look at the daily life of colonial women in the kitchen, highlighting the various foods they prepared and the tools they used. Through vibrant illustrations and photographs, readers gain insight into the culinary practices of the time, including food preservation methods and the influence of Native American cooking.
In this edition, children will discover the essential kitchen gadgets of the colonial period, learn about the multicultural aspects of colonial cuisine, and understand the significance of traditional practices such as baking bread and churning butter. The Colonial Cook also includes recipes for authentic colonial foods, making it a valuable resource for those interested in cooking and history. This book serves as an engaging introduction to the culinary world of the Colonial and Revolutionary periods, appealing to young readers with its informative content and visual appeal.
Official synopsis Publisher
Food preparation was a full-time job for colonial women, even those who were assisted by servants or slaves. This book sets the colonial cook in her kitchen, and depicts with beautiful illustrations and photographs how she spent her day and which foods she cooked. The Colonial Cook introduces children to: – the pots, pans, and kitchen gadgets used in the era – how foods were preserved by smoking, salting, and drying – the important role Native Americans played in teaching the colonists about food – the multicultural nature of colonial food – how bread was baked and butter was churned – recipes for some authentic colonial foods
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