Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams here follows pioneers from the earliest years of settlement in the Northwest to the time when railroads brought Pacific Northwest cooks the latest ingredients and implements. Like she did in her earlier acclaimed volume, Wagon Wheel Kitchens: Food on the Oregon Trail, Williams sheds important new light on a little-understood aspect of our past

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Foreword, by Ruth KirkPrefaceAcknowledgmentsChapter One: First Homes, First KitchensChapter Two: Water: One Unfailing LuxuryChapter Three: We Have a Cook StoveChapter Four: Flour: Staple of SubsistenceChapter Five: Improvising in the KitchenChapter Six: Dried, Preserved, and PickledChapter Seven: The Barnyard ProvidesChapter Eight: In the Midst of PlentyChapter Nine: Parties and Special DaysAppendix: Pacific Northwest Population 1849-1890EndnotesAbout the AuthorIndex