The Best French Fries Cookbook by Martha Stone

Meal accompanied by side dishes of seasonal vegetables. Dinner was served in two courses, starting with soup, followed by the main Generally, aristocrats put a variety of roasted meats, fricassees and boiled meats on the table. In post-Revolutionary days, your class as well as the region of the country where you lived and the season determined what you ate, Oliver says. Many of the framers of the Constitution were of the gentry class, and their culinary tastes reflected that, says food historian Sandra Oliver, author of 'Saltwater Foodways: New Englanders and Their Food at Sea and Ashore in the 19th Century.' Today, Americans around the country will be celebrating the Fourth of July with barbecues starring hot dogs and hamburgers - hardly the kind of fare our founding fathers could have imagined more than 200 years ago. Like other New Englanders of their era, John Adams and Benjamin Franklin preferred simply prepared food. One of the recipes he introduced from France is still an American favorite: vanilla ice cream. Thomas Jefferson, a passionate gourmet, was more of a foodie who acquired a taste for French cuisine. sharp for breakfast at Mount Vernon - a couple of hours earlier than elsewhere in America - were served a typical Virginia breakfast of tea, coffee and meats - either cold or broiled. George Washington was a stickler for punctuality.

The Best French Fries Cookbook by Martha Stone