Description of foodways in the late colonial period, with entertaining anecdotes. Published 1991, revised from the original 1988 edition. 32 authentic, interpreted (redacted), and commemorative recipes, 56 research notes, 36 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 0-925117-42-0. ISBN-13: 978-0-925117-42-7.
One of Patricia B. Mitchell's first cookbooks, Revolutionary Recipes has remained a steady favorite since 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 Ms. Mitchell's works. 32 recipes for both simple dishes (like “Corn Pone”) and fancier foods (such as Martha Washington's chicken fricassee) enhance the text of Revolutionary Recipes.
(View readers' comments.)
See also our:
Copyright © 1999–2014 Patricia B. Mitchell.