French Cooking in Early America

by Patricia B. Mitchell

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. Author 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.” 21 authentic and commemorative recipes; 117 research notes; 12,050 words.

"French Cooking in Early America" is also available in French translation as "La Cuisine Française des Premières Années de l'Amérique du Nord".

Paperback

First published January 1, 1991

About the author

Patricia Mitchell began foodwriting as a contributor to The Community Standard magazine in the French Quarter of New Orleans in the early 1970's. After she and her husband Henry returned to their hometown of Chatham, Virginia, in 1975, Patricia put her writing on the “back burner” while restoring an old home (the Sims-Mitchell House, which the Mitchells operated as a bed and breakfast for over twenty years) and starting a family (now her collaborators Sarah, David, and Jonathan). In 1986, requests from B&B guests helped motivate Patricia to compile some of her recipes into book form. In a providential turn of events, a visiting museum director asked to purchase some of the little books for resale in his museum's shop. Soon a re-order came, with suggestions for an even greater emphasis on food history.

Through the years, the resulting Inkling Series has included over a hundred titles, selling over three-quarters of a million copies at museums, historic sites, bookstores, and shops in 49 states and internationally.

Poring through diaries, letters, microfilmed records, and mountains of old books, Patricia spends endless enjoyable hours in her search for clues to Americans' eating habits and cooking techniques of years gone by.

Reviews

[Erica]

Loved this little cookery booklet!

I would recommend it to anyone.

The Story
It has a good selection of recipes and interesting tidbits of historical information woven throughout that made for good reference as well as an intriguing read.

I was unaware of the level of French influence and distinction for certain adaption and origination of many of the recipes in Early America so this was incredibly insightful for me.

The Writing
Verbiage used at the time was interesting to read through.

The recipes have proven measurements and directions are complete, which was very helpful.

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