Fort Vancouver: Recipes From The 1845 Historic Kitchen (Autographed Copy)
  • Fort Vancouver: Recipes From The 1845 Historic Kitchen (Autographed Copy)
  • Fort Vancouver: Recipes From The 1845 Historic Kitchen (Autographed Copy)

Fort Vancouver: Recipes From The 1845 Historic Kitchen (Autographed Copy)

$49.95
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The settlement of Hudson's Bay Company in the Pacific Northwest in the early 19th century added to the elegant fare already known in North America. Together with what settlers and trappers brought with them there was an abundance of game, fish, and foraged items to add to exotic spices, coffee, tea, and newly found fruits and vegetables from the trade routes. All this and more led to an abundant bounty for the Fort Vancouver stewards to use in the preparation of meals for the Chief Factor, his family, and guests. Although no "receipts" were recorded since most stewards were illiterate, much about what was eaten and available had been recorded in journals and diaries from Fort residents and visitors. Food preparations were integrated from Scottish, Irish and other European tastes, substituting ingredients that could not be found with those found locally. Also influencing the cooking were the spices and several other ingredients obtained along the trade routes, along with the knowledge from the Native Americans in the region, which was paramount in early food gathering, preparation, and technique. The menus were subsequently varied and did not solely depend on British taste. The development and expansion of the farm and garden at Fort Vancouver allowed a needed self-sufficiency for the residents of the Fort and the nearby village. 

Robert (Bob) Prinz has been a volunteer at Fort Vancouver National Historic Site for the past eight years. His interest in cooking began years ago when taking classes at the Cordon Bleu School and the Culinary Institute of America. His good fortune was having Julia Child as an instructor during classes in Boston, MA. After accepting a position with the Department of Defense in Germany, he continued taking classes in Italy, Spain, Thailand, among others. It followed from his training and interest in the culinary arts that he would volunteer as a mid-19th century steward at the Fort where he gives cooking demonstrations of Hearth and Wood Fired Oven Cooking. 

Books are autographed by the author!

ISBN: 9798713810566