La Cuisine Française
des Premières Années
de l'Amérique du Nord

La Cuisine Française

French translation by Mary Lee Black of Patricia B. Mitchell's 1991 book French Cooking in Early America. Influences of early French settlers on American cooking. Brief review of French cuisine in the 1500's and 1600's, and numerous accounts of adaptations to the New World. Published 1992. 20 authentic and commemorative recipes, 117 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-13: 978-0-925117-59-5. ISBN-10: 0-925117-59-5.


Order Online from Mitchells


Purchase an eBook Edition


Order by Telephone or Mail


About the Book

Cést magnifique!

Possibly the best brief history of the foodways of early French settlers in America, La Cuisine Française des Premières Années de l'Amérique du Nord, by Patricia B. Mitchell, utilizes primary source materials to explain the dietary habits and cooking techniques of Gallic immigrants. Generous endnotes detail sources of information for scholars, and actual old recipes and modernized recipes illustrate principles discussed in the text. Quotations from the time period help the reader feel connected to these early colonists.

Huguenots, Cajuns, Creoles, French Canadians, and others with French ancestry, plus all who appreciate food of merit will want to try such dishes as “Pain Perdu,” “Chicken-Andouille Gumbo,” and “French Biscuits.”

See also our: