Jacqueline Williams researches and writes about the daily life of those who traveled the Oregon Trail and settled in the Pacific Northwest. She is the author of Wagon Wheel Kitchens: Food on the Oregon Trail and co-author of the cookbooks, No Salt, No Sugar, No Fat; Hold the Fat, Sugar, and Salt; and Lowfat American Favorites. Williams lives in Seattle where she collects early Pacific Northwest cookbooks.

• Foreword, by Ruth KirkPrefaceAcknowledgmentsChapter One: First Homes, First KitchensChapter Two: Water: One Unfailing LuxuryChapter Three: We Have a Cook StoveChapter Four: Flour: Staple of SubsistenceChapter Five: Improvising in the KitchenChapter Six: Dried, Preserved, and PickledChapter Seven: The Barnyard ProvidesChapter Eight: In the Midst of PlentyChapter Nine: Parties and Special DaysAppendix: Pacific Northwest Population 1849-1890EndnotesAbout the AuthorIndex

Jacqueline Williams researches and writes about the daily life of those who traveled the Oregon Trail and settled in the Pacific Northwest. She is the author of Wagon Wheel Kitchens: Food on the Oregon Trail and co-author of the cookbooks, No Salt, No Sugar, No Fat; Hold the Fat, Sugar, and Salt; and Lowfat American Favorites. Williams lives in Seattle where she collects early Pacific Northwest cookbooks.

• Foreword, by Ruth KirkPrefaceAcknowledgmentsChapter One: First Homes, First KitchensChapter Two: Water: One Unfailing LuxuryChapter Three: We Have a Cook StoveChapter Four: Flour: Staple of SubsistenceChapter Five: Improvising in the KitchenChapter Six: Dried, Preserved, and PickledChapter Seven: The Barnyard ProvidesChapter Eight: In the Midst of PlentyChapter Nine: Parties and Special DaysAppendix: Pacific Northwest Population 1849-1890EndnotesAbout the AuthorIndex

Jacqueline Williams researches and writes about the daily life of those who traveled the Oregon Trail and settled in the Pacific Northwest. She is the author of Wagon Wheel Kitchens: Food on the Oregon Trail and co-author of the cookbooks, No Salt, No Sugar, No Fat; Hold the Fat, Sugar, and Salt; and Lowfat American Favorites. Williams lives in Seattle where she collects early Pacific Northwest cookbooks.

• Foreword, by Ruth KirkPrefaceAcknowledgmentsChapter One: First Homes, First KitchensChapter Two: Water: One Unfailing LuxuryChapter Three: We Have a Cook StoveChapter Four: Flour: Staple of SubsistenceChapter Five: Improvising in the KitchenChapter Six: Dried, Preserved, and PickledChapter Seven: The Barnyard ProvidesChapter Eight: In the Midst of PlentyChapter Nine: Parties and Special DaysAppendix: Pacific Northwest Population 1849-1890EndnotesAbout the AuthorIndex