Roxe Anne Peacock has written an excellent cookbook. It will appeal to cooks wanting to create recipes from a simpler but just as tasty time. Civil War buffs will love the culinary history. Peacock’s recipes are precise, informative, and fun. Her research and period-style photographs are first rate. I am looking forward to trying many of her recipes.
Both the cover to the left and the recipe to the right are from her Kindle edition.
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Thank you, Paul, for the wonderful review and photos. History Lover’s Cookbook was quite the challenge for me. Researching nineteenth century recipes and duplicating them without losing their integrity was a challenge. Some of the recipes might say, “Add an apron full of flour”. Another might have said, “Add a coffee cup full of sugar”. I had to figure out the equivalent of such ingredients. The cookbook took me several years to complete. It wouldn’t have been such a success without the help of my daughter, Heather Land, who did the cover, helped edit photos, and place the book on Kindle. Another person who helped a lot was my co-editor, Cecile Kahr, who gave the book the last edits. And the photos and book wouldn’t have come to life without the assistance of my photographer, Tom G. Davison who donated over 50 of the photos to the cause.
Oh you’re quite welcome. I had lots of fun reading it. I know what you mean about vague instructions. I’ve come across such gems close to “cook meat.” What meat? How much? At what temperature? “Use a sprig.” How many teaspoons is a sprig? It varies with the herb. A large sprig? A small sprig? Again, congratulations on your cookbook. I’ve seen Civil War cookbooks at historical sites, but yours is the best.