Best of the Best from Virginia: Selected Recipes from Virginia's Favorite Cookbooks

By Gwen McKee

Book Overview

From Roanoke to Richmond, Winchester to Williamsburg, the Shenandoah Valley to the seashore, Virginia cooking is as varied as its landscape. Seventy of the leading cookbooks from the Commonwealth have contributed their favorite recipes to create this remarkable collection. Virginia is a state rich in history, and one contributing cookbook, The Virginia House-wife, is considered to be the first cookbook published in America. Best of the Best from Virginia preserves many historic recipes--some from the kitchens of our early presidents--as well as up-to-date favorites. Dishes such as Sea Scallops Virginia, Chesapeake Bay Clam Chowder, Colonial Buttermilk Biscuits, Baked Virginia Ham, and Peanut Pie are just a sampling of the 400 or so recipes included in these pages.Best of the Best from Virginia is one of thirty volumes in Quail Ridge Press' acclaimed "Best of the Best" State Cookbook Series--continuing the tradition of Preserving America's Food Heritage.

Updated edition available, please see ISBN: 9781934193891

• Format: Paperback
• Language: English
• ISBN: 0937552410
• ISBN13: 9780937552414
• Release Date: October 1991
• Publisher: Quail Ridge Press
• Length: 320 Pages
• Weight: 1.14 lbs.
• Dimensions: 1.2" x 6.6" x 9.1"

Customer Reviews

Gift Exchange

I exchanged gifts in a regional cookbook exchange, she said she liked this, I certainly liked hers (Prince Edward Island NS).

Simply delicious!

The food in this book is simply wonderful! It has a good selection of both Tidewater Virginia recipes and also of cuisine from the Shenandoah Valley and the mountains. I grew up eating a lot of these foods and this book describes how to prepare them in a way that is very easy to follow.