Let's clear something up first: this isn't a novel. ‘Favorite Dishes’ is a cookbook, but it reads like a secret history of American kitchens. Published in 1893 by Carrie V. Shuman, it was created for the World's Columbian Exposition in Chicago. Shuman had a brilliant idea. Instead of writing the recipes herself, she wrote to women across the United States and asked for their personal, favorite recipes. What she got back was a stunning snapshot of a nation's palate.

The Story

The 'plot' is the collection itself. Each recipe comes with the contributor's name and hometown. You flip from a recipe for Baltimore Crab Croquettes from a Mrs. G. Howard to Minnesota's Favorite Griddle Cakes from a Mrs. H.A. Clark. There are cakes, pickles, soups, and entrees, all labeled as the absolute best from that home cook. There are no fancy food stylist photos—just instructions that assume you know how to manage a wood stove. The book captures a moment when cooking was the dominant creative and scientific outlet for many women, and this was their chance to showcase that skill on a world stage.

Why You Should Read It

I loved this book for the intimate connection it creates. You're not just reading about '19th-century food'; you're reading Mrs. E.R. Shapleigh's specific method for making doughnuts in St. Louis. You see regional pride, frugal 'war-time' recipes that hint at economic struggle, and the sheer variety before national brands homogenized tastes. The recipes are historical artifacts—some call for a 'teacup' of flour or 'butter the size of an egg'—but the pride and personality shine through. It turns anonymous 'historical women' into real people with names, who took pride in their perfect gingerbread.

Final Verdict

This book is perfect for history lovers who enjoy social history over battles and dates, for foodies curious about culinary roots, and for anyone who treasures old family recipes. It’s a quiet, profound look at everyday life. You probably won't cook from it (unless you're very adventurous!), but you'll read it and feel a deep sense of connection to the generations of cooks who, just like us, just wanted to make something delicious for the people they loved.