Fortnum & Mason: Time for Tea

Fortnum & Mason has nearly as much experience of selling tea as Britain has of drinking it – some three centuries’ worth, in fact, since the early eighteenth century. Time for Tea by Tom Parker Bowles is a fun and deeply...

The Course of History: Ten Meals That Changed the World

Some of the most consequential decisions in history were decided at the dinner table, accompanied - and perhaps influenced - by copious amounts of food and drink. The Course of History: Ten Meals That Changed the World is a fascinating book that explores...

A History of Tea

As the world's most popular beverage, tea has fascinated us, awakened us, motivated us, and calmed us for well over two thousand years. A History of Tea tells the compelling story of the rise of tea in Asia and its eventual spread to the West and beyond...

Colonial Spices and Herbs

Colonial Herbs and Spices by well-known food writer Patricia B. Mitchell is full of fascinating information, quotations, and descriptions about the typical usages of 23 of colonial America's most common spices and herbs. It offers brief descriptions of...

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...

Williamsburg's Joseph Prentis: His Monthly Kalender & Garden Book

In the eighteenth century as today, Williamsburg was known for its fine gardens. Among the town's most enthusiastic gardeners was Joseph Prentis, an attorney who kept a personal garden book and calendar. This volume includes the full text of Prentis'...

Recipes from the Raleigh Tavern Bake Shop

Gingerbread cookies and other goodies from the Raleigh Tavern Bake Shop bring back delicious memories for generations of Williamsburg visitors. In this cookbook, original recipes from rare 18th-century cookbooks are presented side-by-side with their...

The Williamsburg Cookbook

Once tasted, the food of Williamsburg is not forgotten. Visitors return again and again for Chowning Tavern's Brunswick Stew, Christiana Campbell's Spoon Bread, the Williamsburg Inn's Breast of Turkey Supreme and countless other delicacies. In this...

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+...

Botany - A Naturalist's Notebook

Whether you make observations close to home (how does your garden grow?) or keep detailed, accurate field notes for your Journal of Researches (like Darwin!), take along this Botany - A Naturalist's Notebook. Make at least one discovery every day! 48...

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...