Martha Washington\'s recipes: More than five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture.
In 2006, she was listed in the eighth annual Saveur 100, from Saveur Magazine, in an article by Shane Mitchell entitled "The Grandest Da.
On October 19, 2004, the Culinary Historians of New York presented her with their first annual Amelia Award, an award which recognizes excellence in culinary history.
In 1985, Hess became one of the founding members of the Culinary Historians of New York, an association of food professionals, historians, and others interested in studying and writing on the history of food.
Hess, established them as antiestablishment members of the culinary world.
Her 1977 book The Taste of America, co-authored with her late husband, John L.
About the Author: Karen Loft Hess (November 11, 1918-May 15, 2007) was an American culinary historian.
In paperback for the first time, Martha Washington\'s Booke of Cookery is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.
For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as rose petal vinegar, Oxford Kate\'s sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, and apple cider.
For the historian, she documents early American Cookery with prose and photographs of Washington\'s original manuscript and an appendix detailing extensive primary-source research. "Amerian Cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her introduction.
Handed down as a manuscript cookbook for generations, Martha Washington\'s Booke of Cookery has been annotated by Karen Hess, a noted culinary historian and cook.
Martha Washington\'s recipes: More than five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture
