The Culinary Lives of John & Abigail Adams: A Cookbook

In her first book, Wan draws on the letters between famously devoted correspondents John (1735–1826) and Abigail (1764–1818) Adams to contextualize and enrich this collection of historical recipes. The recipes themselves, gleaned from extensive research into cookbooks from the period, are described in modern terms, with contemporary ingredients and techniques. The author includes a full range of foods for breakfast, bread, meat, poultry, seafood, sauces, vegetables, soups, puddings, snacks, drinks, and desserts. The volume opens with an essay on the couple's lives, paying particular attention to cooking and related domestic concerns. Color images throughout, whether historical illustrations, photos of the dishes themselves, or pictures of an historical reenactor clad in period garb performing kitchen tasks, vividly bring the past into the present day. A time line of the Adams' lives is also provided.