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(More customer reviews)When I reviewed the previous edition of this book, it was shortly before it went out of print, and I criticized it strongly for its idiosyncratic and often inconvenient organization, especially regarding pictures and attributions. Now I don't know if it was the change in editorship between editions or just a general desire to improve the book, but the definitive book on early US hearth cookery has gotten drastically better despite only a bit of change in the overall content of the book.
Some of the recipe names have been changed, but the pictures are now more consistently labeled, and the recipe quotes are labeled by their original sources. A few (not nearly enough IMHO) add editor notes and informational sidebars as well, and the decidedly strange citation-in-index method used in the second edition has been completely eliminated.
If you already have an earlier edition, you might want to flip through this to see if the updates are worth it, but overall the new edition makes for a much cleaner and easier-to-approach presentation.
Click Here to see more reviews about: Old Sturbridge Village Cookbook, 3rd: Authentic Early American Recipes for the Modern Kitchen
The Old Sturbridge Village Cookbook-unique in presenting not only authentic mouthwatering recipes from the late-eighteenth and early nineteenth centuries, but also adaptations for cooking in modern kitchens-has been revised and updated with new information on early American foodways and tested, successful recipes for fireplace cooking.
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