Ann Chandonnet, Food historian, grew up on a New England apple and dairy farm. As a 4-H Club member, she earned blue ribbons for blueberry jam and white bread. She is the author of the prize-winning Gold Rush Grub. After three decades in Alaska, Chandonnet currently lives in Vale, North Carolina, where she and her husband grow tomatoes and listen to owls.

"Charming illustrated with vintage woodcuts and the occasional black-and-white photo, Ann Chandonnet's "The Pioneer Village Cookbook" offers 168 pages of culinary and folk medicine nostalgia drawn from our pioneer forebears. Offering commentary rich with historical perspective and context, "The Pioneer Village Cookbook" is a compendium of 17th and 19th century wisdom born of necessity when kitchen cooks from the Appalachians, to the New England States, to the Texas prairies had little more than the basics of a knife and cooking pot. Of special note is the section on 'Hearty Breakfast' with dishes ranging from Indian Slapjack, to Hasty Pudding, to Red Flannel Hash, and more! A fascinating and informative read, and offering a wealth of truly 'down home' cooking, "The Pioneer Village Cookbook" is a highly recommended addition to academic library American Folk Medicine reference collections, as well as personal, family, and community library cookbook shelves." -- Midwest Book Review