This is a history of the influence of rice and African culture on the economy and households of the Old South. Included is a facsimile of Carolina Rice Cook Book.
About the Author
Once called the best American cook in Paris by Newsweek, Karen Hess has done prodigious research in culinary history. Co-author of The Taste of America, Hess is the editor of The Martha Washington Booke of Cookery and of facsimile editions of several cookbooks, including The Virginia House-wife by Mary Randolph. A resident of France for ten years, Hess lives on Manhattan's Upper West Side.
