Description
Grace & Gumption: Stories of Fort Worth Women (TCU Press, 2007) used to be a selection of profiles about women who moved beyond the traditional role of keeping house to make significant contributions to the history of Fort Worth. But every time the fourteen authors of the original book gathered to make decisions, share information, give progress reports, and ask for assist, they also shared wine and food.
But a cookbook of recipes used by the very women who were stepping out of the kitchen? Feeding themselves and their families used to be as important to the women of Grace & Gumption, as it’s to women, who as of late stand on their shoulders. For some, cooking used to be a joy; for others, it used to be just one more chore. Some women didn’t leave a food trail, but the contributors were inventive about finding “related” recipes—some of them wonderful sounding, some, not such a lot. Dozens of recipes are featured, the whole lot from skinning a squirrel to Lamb Wellington, including recipes from the Kimbell Art Museum and Fort Worth’s City Club.
This is a book to read for pleasure and to cook from. Recipes are standardized when that used to be imaginable without losing the charm of the original directions. Recipes have not been tested, a chore that would have been monumental.
Contributors are Judy Alter, Joy Donovan, Sandra Guerra-Cline, Jan Jones, Ruth Karbach, Brenda Matthews, Ruth McAdams, Sherrie McLeRoy, Carol Roark, Brenda Sanders-Wise, Katie Sherrod, Cindy Smolovik, Hollace Weiner, and Joyce Williams.
But a cookbook of recipes used by the very women who were stepping out of the kitchen? Feeding themselves and their families used to be as important to the women of Grace & Gumption, as it’s to women, who as of late stand on their shoulders. For some, cooking used to be a joy; for others, it used to be just one more chore. Some women didn’t leave a food trail, but the contributors were inventive about finding “related” recipes—some of them wonderful sounding, some, not such a lot. Dozens of recipes are featured, the whole lot from skinning a squirrel to Lamb Wellington, including recipes from the Kimbell Art Museum and Fort Worth’s City Club.
This is a book to read for pleasure and to cook from. Recipes are standardized when that used to be imaginable without losing the charm of the original directions. Recipes have not been tested, a chore that would have been monumental.
Contributors are Judy Alter, Joy Donovan, Sandra Guerra-Cline, Jan Jones, Ruth Karbach, Brenda Matthews, Ruth McAdams, Sherrie McLeRoy, Carol Roark, Brenda Sanders-Wise, Katie Sherrod, Cindy Smolovik, Hollace Weiner, and Joyce Williams.
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