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Heaps of fun, lots of good recipes and some nice historical notes inbetween. We've made some of the recipes, and enjoyed them.
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The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories
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This award-winning cookbook features more than 100 of the recipes that Laura Ingalls Wilder chronicles in her classic Little House books. A great gift for Little House fans and anyone who wants more information about what life on the praisie was really like.
With this cookbook, you can learn how to make classic frontier dishes like corn dodgers, mincemeat pie, cracklings, and pulled molasses candy. The book also includes excerpts from the Little House books, fascinating and thoroughly researched historical context, and details about the cooking methods that pioneers like Ma Ingalls used, as well as illustrations by beloved artist Garth Williams.
This is a chance to dive into the world of Laura Ingalls Wilder, American pioneer, women's club member, and farm homesteader.
This book has been widely praised and is the winner of the Western Heritage Award from the National Cowboy & Western Heritage Museum in Oklahoma City. The Horn Book praised it as "a culinary and literary feast."
With this cookbook, you can learn how to make classic frontier dishes like corn dodgers, mincemeat pie, cracklings, and pulled molasses candy. The book also includes excerpts from the Little House books, fascinating and thoroughly researched historical context, and details about the cooking methods that pioneers like Ma Ingalls used, as well as illustrations by beloved artist Garth Williams.
This is a chance to dive into the world of Laura Ingalls Wilder, American pioneer, women's club member, and farm homesteader.
This book has been widely praised and is the winner of the Western Heritage Award from the National Cowboy & Western Heritage Museum in Oklahoma City. The Horn Book praised it as "a culinary and literary feast."
256 pages, Paperback
First published January 1,1979
This edition
- Format
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256 pages, Paperback
- Published
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September 7, 1989 by HarperCollins
- ISBN
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9780064460903
- ASIN
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0064460908
- Language
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English
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Community Reviews
Rating(3.9 / 5.0, 100 votes)
5 stars
33(33%)
4 stars
27(27%)
3 stars
40(40%)
2 stars
0(0%)
1 stars
0(0%)
100 reviews All reviews
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As lifelong fan of The little house on the Prarie books and series, I thoroughly enjoyed reading this book. Although it's a cookbook, it reads as an historic novel.
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NOTE: This review is for the earlier edition.
Overall thoughts - thoroughly researched with so many lovely recipes. It contains relevant illustrations from the original series HOWEVER no pictures of the food, hence 4 stars.
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Overall thoughts - thoroughly researched with so many lovely recipes. It contains relevant illustrations from the original series HOWEVER no pictures of the food, hence 4 stars.
YouTube | Blog | Instagram | Twitter | Facebook | Snapchat @miranda_reads
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Each recipe in this cookbook is drawn from a passage in Laura Ingalls Wilder's Little House books and includes historical commentary. Yum.
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This is a good reading book as well as being a good cookbook. It gave me quite a bit of insight into the Little House world from the perspective of the food they ate. It also made me realize what a big difference there was between the childhoods of Laura and Almanzo, just simply from the variety of food which would have been available to each. Many of the recipes look tasty and I definitely want to try them out.
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If you read the Little House books and were fascinated with the descriptions of food -- this is for you. It's not just a cookbook, it's also a wonderful food history and social context to the actual series of books, which has never faded from my most beloved list of rereads on a rainy day. And also? Come on. It teaches you how to make pancake men.
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Alternate title: Things No One Wants To Eat Ever. Blackbird Pie made with starlings you hunt yourself, cottage cheese balls (eat the curds and use the whey to fertilize your garden), and apples you dry by spearing on a curtain rod and hanging on a laundry rack near a radiator.
In this cookbook, Walker attempts to recreate the recipes for foods found in Laura Ingalls Wilder's Little House books. What's good about the book is that it pulls extensive quotes from Wilder's books and follows them with recipes; what's bad is that the recipes are mostly unworkable. They're not adapted to the modern kitchen and Walker also has an annoying tendency to refer to things using the words Wilder would have used (e.g., saleratus for baking soda, bake oven for dutch oven, bloodwarm for lukewarm). It's unlikely that anyone would attempt too many of these recipes even to see what cooking was like back then, since they're far too labor intensive. There's a recipe for Hard Cheese that involves ten days of turning the cheese and wiping off mold, then waiting five months for the flavor to develop. This is technically a children's book; no kid is going to wait five months for cheese. I'm an adult and on day two of mold-wiping, I'm going to toss that thing and head to Safeway for some shrink-wrapped cheddar.
Aside from being too much work, there's the food safety issue. In the holiday recipe for Roasted Stuffed Goose, which is one of the few times Walker specifies an oven temperature, you're instructed to roast the stuffed goose at 165° for eight hours. Merry Christmas! I got you salmonella!
It's an interesting idea for a book, but since the recipes aren't useful, this is mainly a collection of food quotes. I deducted one star because Walker didn't include a recipe for Laura's rhubarb pie with forgotten sugar, but added one star because the glossary includes a definition for "bunghole."
In this cookbook, Walker attempts to recreate the recipes for foods found in Laura Ingalls Wilder's Little House books. What's good about the book is that it pulls extensive quotes from Wilder's books and follows them with recipes; what's bad is that the recipes are mostly unworkable. They're not adapted to the modern kitchen and Walker also has an annoying tendency to refer to things using the words Wilder would have used (e.g., saleratus for baking soda, bake oven for dutch oven, bloodwarm for lukewarm). It's unlikely that anyone would attempt too many of these recipes even to see what cooking was like back then, since they're far too labor intensive. There's a recipe for Hard Cheese that involves ten days of turning the cheese and wiping off mold, then waiting five months for the flavor to develop. This is technically a children's book; no kid is going to wait five months for cheese. I'm an adult and on day two of mold-wiping, I'm going to toss that thing and head to Safeway for some shrink-wrapped cheddar.
Aside from being too much work, there's the food safety issue. In the holiday recipe for Roasted Stuffed Goose, which is one of the few times Walker specifies an oven temperature, you're instructed to roast the stuffed goose at 165° for eight hours. Merry Christmas! I got you salmonella!
It's an interesting idea for a book, but since the recipes aren't useful, this is mainly a collection of food quotes. I deducted one star because Walker didn't include a recipe for Laura's rhubarb pie with forgotten sugar, but added one star because the glossary includes a definition for "bunghole."
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I read it and loved it! If you've read the "Little House" books, this one is a great compliment to those. The recipes are fascinating, very seasonal, and some of them are worth a try.
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