Abraham Lincoln in the Kitchen

The log-splitter and law-giver was not above tying on an apron and lending a hand with dinner. In a combination of culinary history knowledge and careful research, Eighmey gives us a table-side view of our greatest president.

This originally appeared in the October 2014 issue of CHoWline, the monthly newsletter of the Culinary Historians of Washington, D.C. but this seemed like a good month to re-run it.


About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, history, politics and tagged , , , . Bookmark the permalink.

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