It has been a while since I posted anything on the books I have written and this morning is as good a time as any for a refresher.  [See below for covers, etc.]  I offer discounts for blog readers, and excellent discounts for shops and merchants for resale.  Having a conference?  Feel free to email and ask about a discount for your attendees.


Victoria's Home Companion; Or, The Whole Art of Cooking

The Companion is a general overview of prepared dishes and cooking techniques through the 19th century – when people knew how to prepare a tasty meal instead of opening cans and boxes or hitting the drive-through.  You’ll find measurements and conversions to aid you in your culinary adventures and enough original recipes to give you some great incentive.  This book has been appreciated by those who want to live a more self-reliant lifestyle as foodies of a more scholarly nature. 
Available from Thehistoricfoodie & Thistle Dew Books:  email for ordering information and address:  thistledewbooks [at] yahoo [dot] com (email address arranged to prevent spam – type it into your browser as usual.)

Outdoor Recreation and Leisure in 19th Century America

 Don’t let the title fool you – this book has insight into much earlier times and is an excellent resource for living historians and outdoors enthusiasts.  It has also been well received by people who want to live a more self-reliant lifestyle.  The chapters on hunting and fishing will take you from Izak Walton through the beginning of the 20th century and much of the information relates to participation by women and children. The Women’s Turkey Hunting Federation included this book in their list of recommended resources.  Available from the author – email thistledewbooks [at] yahoo [dot] com
Both books are available directly from the author for wholesale or retail.  Your inquiries are welcome.

Soup Through the Ages:  A Culinary History with Period Recipes is available from McFarland Publishing Co. They will welcome your order – either wholesale or retail.  The book begins in the Biblical era and takes you through the Victory Gardens of the second World War.  There are dozens of recipes and the history of the world’s most beloved dish, and it is chock-full of photographs and illustrations.  It covers techniques such as how to build and maintain a fire for outdoor cooking yet any food in the book can be prepared in your kitchen as well as outdoors.  Food historian, Andrew F. Smith, editor in chief of The Oxford Companion to American Food and Drink called it, “a massive amount of research…A solid contribution to culinary history!”  Order today and see for yourself just how easy it is to prepare from-scratch soup.  You’ll find delicious food can be as fast as take-out and much better for you, not to mention less expensive.  Enjoy!

Blissful Meals Yall! – Victoria, Thehistoricfoodie