Martha Washington's Booke of Cookery and Booke of Sweetmeats

Rating:
Summary: one of the best historical cookbooks ever
Review: This book is a jewel. Being a 16th-17th century reenactor, I would not have thought that Martha Washington's cookbook would have become such a favorite of mine. The annotations by Karen Hess make it invaluable to anyone interested in historical cookery from the Elizabethan age onwards, and it is a darned good read, informative and fun even if you aren't. This is the book I will give someone who thinks they might possibly be vaguely interested in historical cookery and would like to learn more. It is very well-researched and there is something to learn on every page. I cannot recommend it highly enough.

Rating:
Summary: The "AHH HAA" of Historical Cooking
Review: This is the historical food researcher's answer to Oprah's "AHH HAA" moments in your life! Sit back and let MS. Hess fill you full of delight as you find out exactly where and how gingerbread got its beginnings and why do we call turkey, well, turkey. The amount of historic research and information is a true goldmine for one serious in their food history or for the novice who would just love to know where all our food preferences comes from. I am a teacher of historic foodways and tell each and every one of my students to start here first! You won't be disapointed.