Abraham Lincoln in the Kitchen : A Culinary View of Lincoln's Life and Times
Overview - Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Read more...
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More About Abraham Lincoln in the Kitchen by Rae Katherine Eighmey
Abraham Lincoln in the Kitchen
is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as what type of barbecue could be served to thousands at political rallies when paper plates and napkins didn't exist, and what gingerbread recipe could have been Lincoln's childhood favorite when few families owned cookie cutters and he could carry the cookies in his pocket. Through Eighmey's eyes and culinary research and experiments--including sleuthing for Lincoln's grocery bills in Springfield ledgers and turning a backyard grill into a cast-iron stove--the foods that Lincoln enjoyed, cooked, or served are translated into modern recipes so that authentic meals and foods of 1820-1865 are possible for home cooks. Feel free to pull up a chair to Lincoln's table.
Publishers Weekly Reviews
Publishers Weekly® Reviews
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The answer to questions of whether or not President Abraham Lincoln cooked, and what he ate, are answered in this upbeat culinary study of the life and diet of our 16th President. Sifting through countless vintage cookbooks for research and inspiration, Eighmey (Soda Shop Salvation) offers 55 recipes tailored for the modern-day kitchen. Prioritizing taste and texture, she provides original solutions for obscured dishes (such as horminy) and substitute ingredients (baking soda achieves the same function as the oft-requested pearl ash in order to enable cakes to rise); enabling any reader to recreate these historic meals. Some recipes, such as pumpkin pie and strawberry ice cream are virtually unchanged, while others, like the many cakes popularized after Lincoln's death are a rather curious riffs on what we'd now call a spice cake. Readers may also be surprised at Lincoln's breadth of tastes and culinary experiences. Lincoln, who had a number of jobs prior to becoming President, enabled him to travel throughout the nation's midsection including New Orleans, which brought him in contact with a wide variety of people and their native cuisines. Academics of all stripes will appreciate Eighmey's diligence and insight. (Feb.)