Virginia Barbecue: A History

Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge, and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion in his book, Virginia Barbecue: A History. With...

Plants of Colonial Williamsburg

This guide to the plants in Colonial Williamsburg's gardens describes and discusses two hundred flowers, trees, herbs, and shrubs. The historical background of each plant links it with the colonial period. Brief biographies of early plantsmen explain the...

Flowers and Herbs of Early America

Rediscover our American botanical heritage with this chronicle of the history and cultivation of 56 species of colonial flowers and herbs. Researched and written by master gardener Lawrence Griffith, curator of plants for The Colonial Williamsburg...

Holiday Fare Cookbook

Hot Cranberry Wassail! Cheese and Chive Crisps! Buttery Rum Pumpkin Pie! Sixty easy-to-follow recipes from Executive Chef John Gonzales Holiday-Fare Cookbook update the favorite delicious tastes of Colonial Williamsburg's recipes. Features •60+...

The Colonial Williamsburg Tavern Cookbook

It's six o'clock, stomachs are rumbling and suddenly you have a yearning for the Crab and Shrimp Stuffed Flounder you enjoyed at Christiana Campbell's Tavern. No problem. Pull out The Colonial Williamsburg Tavern Cookbook, roll up your sleeves, and in an...

Vegetable Gardening the Colonial Williamsburg Way

In 18th-century gardens, the broccoli was purple and cucumbers grew to 3 feet long. Lime water controlled aphids, and a simple tile trapped slugs in the lettuce beds. And melon seeds were improved by walking about with them in your pockets. In Vegetable...