THE historical cookery book for all foodies!  This is a MUST have for lover's of history, both hearth and modern cooking.  An 18th Century cookery book modeled after and taken from those of the time period. This book is a compilation and compendium of cookery recipes (receipts), etiquette, terms, utensil and equipment definitions, descriptions of how to take tea, carve, what to eat during Lent, how to take care of someone sick, etc.  This can also be considered an EXCELLENT reference book for 18th Century cooking.  The books does include some 19th Century receipts.The chapters include: How to ChooseItems in Season or in Use in the ColoniesDinnersHow Dishes are to be Placed on the TableCooking Equipment and Utensils ReceiptsThe Art of CarvingTaking TeaChristmasMeasuresCooking Terms and Definitions "Kim's dedication to authenticity and her love of the colonial period and its food comes through in A Book of Cookery ​​. This collection of recipes (or receipts to be more accurate), is the must-have for historic sites, people doing living history, food historians, and even the adventurous home cook...the best thing about Kim's book will be eating the large variety of foods contained therein." - Rod Cofield, Executive Director, Historic London Town and Gardens "A Book of Cookery is a wonderful guide for novices and experts alike who love history, hearth cooking or anyone who dwells in the 18thC. It's a refreshing book that combines all of the great recipes and techniques of the era in one easy to read guide...one handy book where it's all at the ease at your fingertips. Her commitment to historic preservation and love of the subject shines through...ideal not just for historical books, but also for anyone who wants to enjoy fresh cuisine from farm to table..." Chef Walter Staib, Award winning Chef, Author, and TV Host of "A Taste of History" This is a work that I have compiled over the past 5 years of reenacting and participating in living history events.  I love to research historic cookery books and own several originals, but the best part is trying to make the receipts from the originals and tasting the results!               There are some adaptation to the recipes and notes where something may not be clear.  Measurements are included and combined from several original cookery books to make it into one compendium!   This book is dedicated to Mrs. Elizabeth Thompson, housekeeper for General Washington, during the Revolutionary War years, as well as my parents. Kim is an avid horse woman, animal lover, and amateur historian.  She is also a living historian and reenactor and loves to hearth cook.  She started a hearth cooking guild at Historic London Town and Gardens in Edgewater, Maryland.  She is a member of the National Society Daughters of the American Revolution, and is currently a member of the Fincastle Chapter of Louisville, Kentucky. She serves her country as a Federal employee, and is a sole proprietor of K. Walters at the Sign of the Gray Horse - where she sells jewelry inspired by 17th, 18th, and 19th Century paintings, prints, and originals to care for her rescued and Colonial Williamsburg adopted horses (kwaltersatthesignofthegrayhorse.com).