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Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America
64 pp.
| Lerner/Millbrook |
November, 1998 |
LibraryISBN 0-7613-0369-3$$22.40
(4)
4-6
Illustrated by
Jan Davey Ellis.
Ichord describes settlers' foods, cooking techniques, food preservation, and Native and African-American influences. Recipes using modern techniques, with notes on colonial preparation, are interspersed throughout. Cartoonlike illustrations accompany the text, which makes a couple of overgeneralized statements (e.g., slaves arrived with pockets stuffed with "peanuts, black-eyed peas, okra, and benne...seeds"). Bib., ind.