Mary Randolph was an influential hostess and said to have been the best cook in Richmond, Virginia. This 1824 cookbook was a pioneer among Southern cookbooks. The recipes from Catfrish Soup to Velvet Cakes and references within provide a glimpse into the food and traditions of the Antebellum South.

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John Martin Taylor

Culinary historian

Karen Hess’s annotated facsimile editions of historically important American cookbooks set a new standard for culinary history in the United States.

Janice Longone

Culinary historian

This book, the first southern regional, was very popular went through 19 printing before the Civil War and recent facsimiles.

Andrew F. Smith

Food historian