books come in many shapes and sizes, but here are two that manage
to double as charming compendiums of colonial history and colonial
cookery. They are : Baltimore, The Inner Harbor Cookbook,
a peek into the U.S. colonial times and cooking. And, The
Blue Mountains Olde and New Ways Cookbook. These books
are written, compiled and illustrated by Juliette Palmer Frederick,
who has been championing the cause of preserving historic old
inns and hotels and historic precincts, not only in the Blue Mountains
but also in Baltimore, Maryland ,U.S.A.
special nature of the Baltimore book is the Renaissance of the
Inner Harbor. The brief history of the area and historic anecdotes
appeals to both tourists and residents. There is a warm Americana
feel throughout the book. The general theme of the historic
recipes dating from the 17th century offer a different approach
to present day cooking. The Inner Harbor Cookbook seems to be
a timely offering , in view of the upcoming U.S. T.V. series
"Colonial Home", and the concern for retaining our
historic past. It behoves us to remember what an important role
food played in our history. What an abundance of seafood, meats,
fruits and vegetables that were cultivated and brought to the
hub of commerce which is the Inner Harbor. The banana boats
tied up at Pratt St., the sugar boats came to the refinery,
the center of trade of the Port that made a City. Baltimore's Inner Harbor is the blueprint for Darling Harbour in Sydney.
of the recipes are not in general use, experiment with them,
or just browse through the book and enjoy the history, anecdotes
and drawings of new or familiar places.
is Yesterday, Today and Tomorrow.
Blue Mountains book is only half concerned with recipes. The
rest of this unique little book takes you on a meandering journey
through the historical byways of early colonial and later history
of the Blue Mountains of New South Wales, the heart of the World
Heritage Park. The recipes the author has collected, cover almost
the same time span as the Baltimore book, from early colonial
and convict days right up to some of the latest dishes served
in a number of Blue Mountains restored contemporary hotels,
inns and restaurants. Some of the recipes included in the Blue
Mountains book are straight out of Australa's colonial past.
Even though the ingredients -though still available- may be
a little daunting to latter day cooks, such as calf's foot broth,
wild duck, sheep's tongue, and rabbit pie. Most are well-proven
dishes that are as popular today as they were when written down
by Australia's early settlers, and those visitors who holidayed
in or came to live in the Blue Mountains.
books are available from this site.