About this ebook
In this long-awaited paperback edition, food historian William Woys Weaver revises and expands the lengthy material that supplements a reprint of Elizabeth Ellicott Lea's 1845 cookbook Domestic Cookery. In his introduction, Weaver reveals new information on Lea, her Quaker world, and her cookbook. A glossary traces the origins and histories of the foods in Lea's book, placing them in cultural context. The cookbook is a quintessential example of rural American folk cookery of the nineteenth century, representing a mingling of southern Pennsylvania and Tidewater cuisine. Modern kitchen conversions are included.
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About the author
William Woys Weaver is an internationally celebrated food historian and author of several acclaimed books, including Country Scrapple (0-8117-0064-X) and Sauerkraut Yankees (0-8117-1514-0). He has won three Julia Child Cookbook Awards.
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