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 best-selling cookbook, Letha Booth and the staff of Colonial Williamsburg have compiled and adapted for the home kitchen 193 traditional and contemporary dishes from Colonial Williamsburg's dining places. Commentary by Joan Parry Dutton tells us about the cooking and eating habits of our colonial ancestors, and describes the meals served to VIP visitors. Hardbound, 174 pages, 52 drawings.