The taste of country cooking

Foreword / by Alice Waters

Preface / by Judith Jones

Introduction

Spring. Introduction ; An early spring dinner after sheep-shearing ; A spring breakfast when the shad were running ; A late spring lunch after wild-mushroom picking ; A late spring dinner with spring-hatched chicken ; A hearty midday dinner

Summer. Introduction ; A creamed ham and sweet potato breakfast ; An early summer lunch of the season's delicacies ; An early summer dinner of veal, scallions, and the first berries ; A prepared-ahead summer dinner ; Midsummer Sunday breakfast ; A busy-day summer dinner ; Putting up fruits and vegetables, pickles, and wine ; Wheat-harvesting midday dinner ; Making ice cream on a summer afternoon ; Sunday revival dinner ; A cool-evening supper ; The night for a boiled Virginia ham dinner

Fall. Introduction ; Breakfast before leaving for race day ; Race day picnic ; Making wine, persimmon beer, and a fall preserve ; Emancipation Day dinner ; Fall breakfast before a day of hunting ; Hunting season dinner ; Morning-after-hog-butchering breakfast ; Preparations for Christmas

Winter. Introduction ; Christmas Eve supper ; Christmas breakfast ; Christmas dinner ; A snowy winter breakfast ; A dinner celebrating the last of the barnyard fowl ; A dinner from the leg of beef ; A bean supper ; A dinner of chicken and dumplings and warm gingerbread

A note on baking powder

A Note on herbs to grow on the windowsill.