A Taste Of Freedom - A Cookbook With recipes And Remembrances From The Hampton Institute by Carolyn Quick Tillery

"In the early days of the Hampton School, the great question agitating the Teacher's Home was not beefsteak or lamb chops, nor yet early dinner or late, but was simply how, by hook or crook, to secure enough food and ensure its being prepared as well as the poor material at hand would permit....They, like those who preceded them, turned to nature....the bounties of the ocean and of course, the land." Alice M. Beacon, Hampton student and teacher, 1894.

More than 200 recipes include:

• Beverages
• Appetizers
• Soups and Salads
• Main Dishes
• On The Side
• Vegetables
• Breads
• Condiments and Preserves
• Desserts