By Patrick Evans-Hylton with foreword by Marcel Desaulniers and photography by Edwin Remsberg. ISBN: 978-1-61212-002-7. Copyright 2013. Softcover with 287 pages including index.
Explore Virginia’s rich culinary history with 145 recipes that celebrate colonial traditions and contemporary flavors. The state’s prized ingredients are featured in favorite dishes using heirloom crops, Virginia peanuts, Smithfield ham and Virginia wines. There are recipes from popular restaurants, recipes for local fish, and instructions for historical preparations such as a crab cake recipe first published in 1726.
In addition to recipes, there are informative essays including ones on Virginia’s Wine Grapes, Taverns of Virginia, Thomas Jefferson’s Food Legacy, and Cookery at Mount Vernon.