Eighty-three original recipes for potpourris and pomanders, perfumes and sweet waters, conserves, sauce eglantine, rossoly, rose jelly, rose hip marmalade, rose hip tarts, pickled rosebuds, rose and fruit salad, and more.

From cookies and custards to savory dishes and salads, Rose shows that historical cooking—whether done over an open fire or on a stovetop—need not be a thing of the past. Rose includes an engaging overview of Dutch culinary history from the middle ages to the seventeenth century, giving readers a tour of the foodways of the Netherlands and New Netherland.

Author of The Cake Bible:Glorious recipes that “range from towering creations for weddings and other special events to baby cakes for bite-size indulgence” (Publishers Weekly). Winner of the Cookbook of the Year Award, International Association of Culinary Professionals The author of The Cake Bible is a baking legend, “revered by serious cooks and part-timers” alike (USA Today). Now her legions of fans can enjoy Rose’s Heavenly Cakes, a must-have guide to perfect cake-baking. With this book, home bakers can create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake. Rose's Heavenly Cakes features: Rose’s trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time over 100 simply wonderful recipes for cakes for every occasion—from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes special tips and tricks for creating amazing special effects and beautiful cake décor tempting full-color photos

For early American households, the herb garden was an all-purpose medicine chest. Herbs were used to treat apoplexy (lily of the valley), asthma (burdock, horehound), boils (onion), tuberculosis (chickweed, coltsfoot), palpitations (saffron, valerian), jaundice (speedwell, nettles, toad flax), toothache (dittander), hemorrhage (yarrow), hypochondria (mustard, viper grass), wrinkles (cowslip juice), cancers (bean-leaf juice), and various other ailments. But herbs were used for a host of other purposes as well — and in this fascinating book, readers will find a wealth of information on the uses of herbs by homemakers of the past, including more than 500 authentic recipes, given exactly as they appeared in their original sources. Selected from such early American cookbook classics as Miss Leslie's Directions for Cookery, Mary Randolph's The Virginia Housewife, Lydia Child's The American Frugal Housewife, and other rare publications, the recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Readers will discover not only how herbs were used in making vegetable and meat dishes, gravies and sauces, cakes, pies, soups, and beverages, but also how our ancestors employed them in making dyes, furniture polish, insecticides, spot removers, perfumes, hair tonics, soaps, tooth powders, and numerous other products. While some formulas are completely fantastic, others (such as a sunburn ointment made from hog's lard and elder flowers) were based on long experience and produced excellent results. More than 100 fine nineteenth-century engravings of herbs add to the charm of this enchanting volume — an invaluable reference and guide for plant lovers and herb enthusiasts that will "delight and astound the twentieth-century reader." (Library Journal).

The renowned food historian delves into the early culinary traditions of Dutch settlers in New York state and their influence on the American kitchen. In 1609, Henry Hudson, under contract with the Dutch East India Company, set out to discover the lucrative Northwest Passage. The Hudson River Valley is what he discovered instead, and along its banks Dutch culture took hold. While the Dutch influence can still be seen in local architecture and customs, it is food and drink that Peter Rose has made her life’s work. From beer to bread and cookies to coleslaw, Food, Drink and Celebrations of the Hudson Valley Dutch is a comprehensive look at this important early American influence, complete with recipes to try.