A description of foodways in the late Colonial period, with entertaining anecdotes. This Bookshelf Edition (standard paperback with index) first published 2018; originally published as a Compact Edition in 1988 and revised in 1991. Contains 36 authentic, interpreted (redacted), and commemorative recipes; 64 research notes; and 125 numbered pages including index. 5.5 x 8.5 inches. ISBN-13: 978-1986823371.
Revolutionary Recipes has remained one of Patricia Mitchell's most consistent and very best sellers since it was first published in 1988. Full of detailed material about colonial cuisine, this “basic primer” is likely to set readers on a lifelong path of interest in historic foodways. Thinking about (and almost re-living) the meals and mindset of our forebears is addictive.
First-person accounts by Revolutionary War soldiers who discuss their meager fare is contrasted to descriptions of bountiful dinner parties held back home in safety. The menus and recipes will be useful for anyone wanting to re-create a Colonial era event. Students and teachers will enjoy using this book, as they do so many of Patricia Mitchell's works. 36 recipes for both simple dishes (like “Corn Pone”) and fancier foods (such as Martha Washington's chicken fricassee) enhance the text.
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Revolutionary Recipes is also available in a Compact Edition, which has a KindleeBook version.
Copyright © 1999–2019 Patricia B. Mitchell.