By Nancy Carter Crump. ISBN 978-0-8078-3246-2. Hardcover with 339 pages including 33 black and white photographs and illustrations, bibliography, sources for supplies, and indices. Copyright 2008.

Hearthside Cooking contains recipes for over 250 historic southern American dishes, including soups, entrees, cakes, and more. There are two sets of instructions for each recipe, so dishes can be prepared over the open fire or using modern kitchen appliances. It includes tips for proper hearth cooking on fire reconstructions, safety, tools, utensils and methods. Martha Washington’s “to Make a Frykecy” (chicken fricassee), from her personal recipe journal, is featured. Includes references to George and Martha Washington.

Nancy Carter Crump is one of America’s foremost culinary historians and founder of the Culinary Historians of America. She is a frequent lecturer at historic venues.