18th Century Sights, Smells, Sounds, and Tastes ~ Revisited
Written: May 18 '04 (Updated May 18 '04)
Product Rating:
Pros: Wonderful history; delicious recipes; beautiful, color photographs of recipes and the Williamsburg area.
Cons: None.
The Bottom Line: The Colonial Williamsburg Tavern Cookbook is a book that will pique your curiosity about our nation's culinary heritage. Go get your copy - I'll wait right here. :-)
Jev04again's Full Review: John R. Gonzales and Colonial Williamsburg Foundat...
I’m a sucker for early American history – always have been. The mere idea of living in the 18th century fascinates me and learning more about this period in time is something I can’t get enough of.
While on a shopping trip to my favorite bookstore, I came across a book entitled, The Colonial Williamsburg Tavern Cookbook. John R. Gonzales wrote this book, and Charles Pierce edited it. The front cover has a very colorful picture of a frothy ice cream dessert, and underneath there is a delectable picture of barbecued spareribs. I turned the book over to see what the book had to offer, and the only words there were "A lavish combination of great recipes, beautiful photographs, and fascinating history – an instant classic." That’s all it took – I had to open this book and learn, learn, learn!
The author of The Colonial Williamsburg Tavern Cookbook, John R. Gonzales, has served as executive chef of the four operating taverns (mentioned below) at Colonial Williamsburg. Mr. Gonzales is currently a consultant for the Virginia FoodService Group in Richmond.
The Taverns…
Colonial Williamsburg boasts four lovely taverns – Christina Campbell’s, Chowning’s, the King’s Arms, and Shields. These taverns help to re-create the sounds, smells, and tastes that the 18th century visitors to Williamsburg and townspeople experienced. Visitors to these respected taverns may sample foods that are suggestive of the past, yet suit modern appetites. Guests will dine amid furnishings of the taverns, which are authentically reproduced right down to the tableware – much like those used by their 18th century counterparts. Attention to detail is noted on the exterior of the buildings, as well. Christina Campbell’s, Chowning’s, the King’s Arms, and Shields are the stars of this cookbook, giving you nearly 200 of their most famous recipes.
A Teeny Historic Fact... One of the more "famous" taverns in Williamsburg is the "Christina Campbell’s Tavern." Our first president, George Washington, graced this tavern with his presence in 1772. Before leaving Williamsburg on April 8, 1722, George Washington stopped by Christina Campbell’s Tavern and paid Mrs. Campbell for expenses charged against his account while he was in town that spring. As was customary, Washington used his quill pen to write out a receipt for the seven pounds, seven shillings and sixpence he owed, and she signed it "C Campbell." The book tells us that this scrap of paper is one of Colonial Williamsburg’s most treasured documents.
Another interesting aspect about this book is that every so often, you will be able to read very entertaining facts highlighted in small boxes ("sidelights") which will tell you more about a particular item in a recipe, such as in "Cheese Wafers", which call for sesame seeds. The "sidelight" will give you information about sesame seeds – what they taste like, and how they were brought to America. Some of the recipes have a very short background history or helpful hints that will allow you to make decision on how to store and keep the finished recipe. Each recipe gives you a "Servings" guideline, so you can know how much the recipe will make.
Before each chapter begins, you will learn about the history behind the course of food that is prepared. In the case of Appetizers and First Courses, it educates you that the bite-size tidbits that are served today were not the kinds served in colonial Virginia. Instead, the host or hostess sipped punch or wine with their guests in the parlor while the wait staff placed the first course on the dining table. When the butler announced that dinner was served, the lady of the house led the company into the dining room and invited them to sit at assigned seats. The guests then passed their plates around the table in order to partake of the other fare. Each and every chapter will have this delightful and interesting take on the recipes that follow.
There are 14 chapters of recipes in this book, and there are more than 70 full-color photographs of chosen dishes. Each recipe is traditional, yet they have been modernized for today’s cook. So there is no need to rush out and try to find suet in which to cook your mutton over the open hearth!
The Chapters:
Appetizers and First Courses - Melon Balls with Virginia Ham, Shrimp Marinated in Fresh Dill, and Virginia Ham Biscuits, and more…
Salads, Dressings, Relishes, and Condiments - Christina Campbell’s Tavern Slaw, King Arms Tavern Dressing, and Mango Chutney, and more…
Eggs, Cheese, Vegetarian Dishes, and Savory Pies - Recipes include: Eggs Benedict with Virginia Ham, Welch Rarebit with Beer, and Pot Likker Greens with Dumplings.
Fish and Shellfish - Oyster and Lobster Pies, Seafood Muddle, and Broiled Bluefish with Whole-Grain Mustard Sauce, and more…
Poultry and Game - Recipes include: Shields Tavern Chicken and Dumplings, Roast Duck with Fruit Stuffing, and Roast Turkey with Sausage, Apple, and Pecan Dressing.
Beef, Lamb, Pork, and Veal - Standing Rib Roast with Yorkshire Pudding, Lamb Stew, Stuffed Veal with Mushrooms and Artichokes, and more…
Vegetables - Recipes include: Corn Fritters, Mashed Caramelized Sweet Potatoes, and Green Beans Baked with Smoked Ham Hock.
Breads - King’s Arms Tavern Apple Cheddar Muffins, Blueberry-Orange Loaf, Spoon Bread, and more…
Cakes and Cookies - Recipes include: Bourbon Pecan Cake, Chowning’s Tavern Brownies, and Pecan Bars.
Desserts - Recipes include: Ambrosia, Peach Cobbler, and Virginia Apple Fritters.
Ice Creams - Rum Raisin Ice Cream, Shields Tavern Coconut Ice Cream, King’s Arms Tavern Peppermint Ice Cream, and more…
Beverages - Recipes include: Wine Punch, Egg Nog, and Chowning’s Tavern Mulled Apple Cider.
Final Thoughts…
The 224 pages of this book were not enough for me – I just have to learn more! It makes me want to get in my car and drive the million miles (just kidding!) to get to this historic place of Williamsburg. The Colonial Williamsburg Tavern Cookbook will open your eyes to a unique time that is long gone, but I’m sure that once we step upon the grounds of these historic taverns, we’ll go back to a much simpler and age-old time.
Book Trivia…
**Hardcover (ISBN: 0609602861)
**Price: $19.95
**Date Published: 02/01/2001 (published by Random House Inc)
**224 pages, Color Illustrated **Author: John R. Gonzales, Colonial Williamsburg Foundation
**Editor: Charles Pierce , John R. Gonzales
**Photographer: Tom Eckerle
**The Colonial Williamsburg Foundation: www.colonialwilliamsburg.org
From one of America s most popular vacation spots, The Colonial Williamsburg Tavern Book presents 200 of the delicious recipes served in the town s fo...More at Buy.com Marketplaces
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