Reviews for Skillet Bread, Sourdough, and Vinegar Pie : Cooking in Pioneer Days

Horn Book Guide Reviews 2003 Fall
Covering wagon-train settlers, gold-rush miners, and cowboys, this food-focused volume explains what was available, what equipment was used, and what problems the cooks of the American West encountered. Discussions of etiquette and make-do habits, along with cheerful sepia-toned illustrations, add even more human interest. Each chapter ends with one or two fairly simple recipes. Bib., ind. Copyright 2003 Horn Book Guide Reviews

School Library Journal Reviews 2003 September
Gr 3-5-An introduction outlines the challenges the pioneers faced regarding food preparation, including storing and preserving of food, sickness, bugs, etc. In addition to providing recipes for bacon cornbread, skillet bread, dried apple pie, sourdough starter, sourdough flapjacks, Cornish pasties, vinegar pie, and chuck wagon beans, the book tells readers how the pioneers prepared each of the particular items. There is mention of adult assistance (using the oven, handling utensils, etc.). Chapters address the foods of Oregon Trail pioneers, the forty-niners, and the cowboys. Ichord discusses supplies, making a campfire, buffalo, Native Americans, the influence of various ethnic groups on cooking, and the cowboys' cook and chuck wagon. Full-color illustrations add charming bits of humor and insight. This interesting book will supplement classroom lessons, library programs, and themed-party ideas.-Augusta R. Malvagno, Queens Borough Public Library, NY Copyright 2003 Reed Business Information.