Les amis, Renea Martin Davis, Antoinette Hancock, and Carol Kuntz present four seasonal pamphlets recording three friends explorations into the colonial foodways of the Illinois country. Native American, French, English, and American influences are reflected in our seasonal collections. Many intriguing hours have been spent investigating eighteenth-century culinary techniques revealed in these receipts (recipes). Spices, herbs, flowers, fruits, vegetables, and meat of this era were prepared in manners and methods no longer familiar to our modern tastes and expectations. We are presenting traditional recipes in their original formats followed by modern instruction. We hope our endeavors are of some assistance and provide pleasure in aiding other’s inquiries into the region’s historic foodways. Each seasonal booklet (Spring, Summer, Autumn, Winter) contains 20-22 pages and an average of 12 recipes each.
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