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 forty seven volumes in Quail Ridge Press acclaimed Best of the Best State Cookbook Series continuing the tradition of Preserving America's Food Heritage.
Editors: Gwen McKee and Barbara Moseley Plastic Comb: 320 pages Publisher: Quail Ridge Press (October 1991) ISBN:9780937552414