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8 Local Warehouse Cooking and Food- US General
20 Remote Warehouse Biography- Presidents and Heads of State

Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times

by

Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"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.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

RAE KATHERINE EIGHMEY, an award-winning author and cook, dynamically interconnects food and history. She is the author of seven books including Soda Shop Salvation, Food Will Win the War, and A Prairie Kitchen. Eighmey's work and research brings the textures and flavors of the past to life and provides a fresh perspective on history. Her blog, What Lincoln Enjoyed Eating, and website, Rae'sKitchen.net, explore both the historic and contemporary culinary worlds. Eighmey has also won blue ribbons in the Minnesota and Iowa State Fair food competitions.

Table of Contents

Introduction

Chapter 1 - Abraham and Mary Lincoln

Chapter 2 - Lincoln's Gingerbread Men

Chapter 3 - Life on the Indiana Frontier

Chapter 4 - Journeys of Discovery

Chapter 5 - Bacon and Black Hawk

Chapter 6 - Courtship and Cake

Chapter 7 - Eating Up Illinois Politics

Chapter 8 - "Salt for Ice Cream"

Chapter 9 - Piccalilli: Of Fruits and Vegetables

Chapter 10 - Talking Turkey

Chapter 11 - At the Crossroads of Progress

Chapter 12 - Inaugural Journey Banquets

Chapter 13 - Summer Cottage, Soldier's Bread

Chapter 14 - Cakes in Abraham Lincoln's Name

Acknowledgments

Notes

Bibliography

Index

Product Details

ISBN:
9781588344557
Author:
Eighmey, Rae Katherine
Publisher:
Smithsonian Books (DC)
Subject:
American - Middle Western States
Subject:
Cooking and Food-US Midwestern
Subject:
Cooking and Food-US General
Publication Date:
20140231
Binding:
HARDCOVER
Language:
English
Illustrations:
55 RECIPES
Pages:
224
Dimensions:
9.25 x 6.25 x 0.93 in 1.14 lb

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Related Subjects

Biography » Presidents and Heads of State
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Midwestern
History and Social Science » Military » Civil War » General
History and Social Science » US History » 1800 to Civil War

Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times New Hardcover
0 stars - 0 reviews
$21.95 In Stock
Product details 224 pages Smithsonian Books - English 9781588344557 Reviews:
"Publishers Weekly Review" by , "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.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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