This is one of my favorite cookbooks for holiday cooking. I grew up in the Tidewater area, also lived and worked in Colonial Williamsburg for a number of years.

My favorite thing to make from this book is peanut soup -- although I do add to or alter the recipe from time to time. One tip, check the ingredients on the peanut butter you choose to make sure it doesn't have a lot of sugar in it. I also add hot pepper or pepper oil at the end, and other variations. ( )

I went to Colonial Williamsburg, Virginia as a teen with my family. It's the historical part of a city founded in 1632 that served as the seat of Virginia colony's government from 1699 to 1780. A large historical restoration in the early 20th century has turned it into a living museum of Revolutionary-era America. We went to the King's Arms Tavern and had one of the most memorable meals we've ever had in our lives. Which is why we bought this cookbook sold on the premises. After all, I had to be able to make that Cream of Peanut Soup again, since we're no where near driving distance of Virginia! And discovered more to love--Pumpkin Fritters, Sally Lunn, Spoon Bread. Not everything obviously is from the colonial era. Doubt they ate avocados or teriyaki sauce in colonial America. But one cookbook you're going to have to pry out of my cold, dead hands. ( )

If you're looking for a really good Brunswick Stew recipe, or Sally Lunn, or chicken pie, this is the book. ( )

One of my favorite cookbooks for reliable, authentic Southern recipes. ( )