From Sandie Tarbox:

The book is wonderful!!  It will be the 18c communities' " Best of Julia Childs."  Kudos to you and all the PAST MASTERS!!

From Wanda Hubicki:

What a labor you all have created!  Having access to period recipes is not the issue for me - it's unraveling the mystery of context of the recipes - how do I think as an 18th century cook.  Thanks to all of you - it was very well worth the wait.

From Stacy Roth:

The book is fantastic. Clarissa has probably mentioned that I've been taking a stab at recreating receipts from Hannah Glasse and E. Smith at the Trent House. I like the challenge of figuring out the primary sources, but it is SO nice to have a collection of them that have been hearth-tested. The tips and experience notes will certainly save a lot of head-scratching and "now what did they mean by THAT???"  Please feel free to use comments from my recent note to the ALHFAM list...I've reposted it below:
 
"The Pennsylvania Housewife: English Household Receipts of the Middle Colonies. Philadelphia: PAST MASTERS, 2003

"PAST MASTERS, the doyens of 18th century domestic housewifery and ALHFAM stalwarts, recently released the above title. The book includes step by step instructions for 100 recipes from documented period sources, Each entry includes the original receipt, ingredient list, equipment list, procedure, indicators for seasonal appropriateness, and other tips. Initial sections of the book provide an overview of food safety issues, the seasonal availability of foods, a glossary of ingredients, and an overview of cooking methods. Recipes suitable for beginners are flagged as such. It is indeed a thorough introduction to 18th century foodways of the mid Atlantic as well as a fine primer for 18th century cookery.
 
"Stacy Roth
"(occasional dabbler in historical cooking who is very GLAD to have the experience of PAST MASTERS at her fingertips)"