Apple country cooking: Apple recipes, anecdotes, and a commemoration of Johnny Appleseed (Patricia B. Mitchell foodways publications)

Cookbooks, Food & Wine

Mitchell, Patricia

Cooking by Ingredient

P.B. Mitchell

A collection of 35 of the author's own wholegrain yeast bread recipes. 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. The originality, wholesomeness, and taste appeal of the wholegrain yeast bread recipes in "Loaves of Love" make this collection a necessity for avid breadmakers. Food historian / author Patricia B. Mitchell vouches for these family-tasted recipes. -- Anyone who likes "to grow yeast" will have a ball with such pleasers as "Upper Crust Potato Bread," "Raisin Uprising Bread," and "Sword and Anchor Canadian Oat Bread."Personal notes and comments add to the charm of this volume.

Loaves of love: Wholegrain yeast breads

Baking

True grist: Buckwheat flour and cornmeal recipes (Patricia B. Mitchell foodways publications)

Contains documented quotations, historical background information, authentic recipes of the period, and commemorative recipes, giving the reader "a taste of" life in the Union Army. Published 1991, revised from  the 1990 original edition. 31 recipes, 51 research notes, 37 pages. "It was at Darnestown that we were first made acquainted with an article of food called 'desiccated' vegetables. For the convenience of handling, it was made into large, round cakes about 2 inches thick. When  cooked it tasted like herb tea.-- It became universally known in the army as 'desecrated' vegetables, and the aptness of this term would be appreciated by the dullest comprehension after one mouthful of the abominable compound." -- Charles E. Davis, 13th Massachusetts This description and many other excerpts from diaries, journals, and letters of Union Army soldiers in the American Civil War are included in Union Army Camp Cooking. In addition to the written accounts of soldiers, Union Army Camp Cooking  presents recipes and a text which help the reader to understand what it  was like to serve in the Union Army and to eat camp food (and enjoy "care packages" from home). Among the commemorative recipes are "Trench Beans," "Earthwork Beans," "New England Corn Cakes," and "Clam Chowder."

Union Army camp cooking (Patricia B. Mitchell foodways publications)

History

Dining cars and depots

Patricia Mitchell

Cooking Education & Reference

A brief exploration of the history of honey, molasses, sorghum, and maple syrup, with recipes and cooking tips for the use of these natural sweeteners. (These recipes contain no refined sugars.) Published 1991. 39 recipes, 14 research notes, 36 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. Patricia B. Mitchell, author of "Just Naturally Sweet," says in the text, "Honey, molasses, sorghum, and maple syrup take us back to the days before over-processed food became the norm. The natural flavors remind us of simpler times...." Background information about those healthful products, plus tips, anecdotes and quotes add to the value of Just Naturally Sweet. Try such recipes as "Honey Do Drop Biscuits," "Innocent Carob Brownies" (using honey), "Minot Why-Not Rye Bread" (made with cane or sorghum molasses), or "Maple Walnut Ice Cream." These and the many other recipes in "Just Naturally Sweet" are sure to please, and you have the satisfaction of incorporating "close-to-nature" foods into your menu.

Just naturally sweet: Recipes utilizing honey, molasses, sorghum, and maple syrup, no refined sugar

Mitchell, Patricia B.

Book by Mitchell, Patricia, Mitchell, Patricia B.

Northern Ladies' Civil War Recipes : Cooking on the Home Front 1861-1865 (Revised Edition)

Patricia B. Mitchell

Civil War Plants & Herbs is a lovely book which collects information from primary sources on how soldiers and citizens utilized plants during the Civil War era.  Book covers crops and substitution foods, herbal medicines, and has several pages of Notes.  This book is a great starting point for anyone interested in the herbs and plants used during the Civil War era.

Civil War plants & herbs (Patricia B. Mitchell foodways publications)

Americas

Former slaves' first-hand accounts, many collected as part of the Federal Writers Project during the late 1930's, provide the foundation for a discussion of foods from slavery days. Published 1998. 23 recipes, 109 research notes, 12,747 words. This eBook file correlates to the twentieth printing, September 2010. In "Plantation Row Slave Cabin Cooking" Patricia B. Mitchell explores the topic of slave food on Southern plantations. She also touches on the overall lifestyle of slaves, briefly discussing housing, amusements, religion, and clothing. The superior talent of black cooks is lauded. Whether making humble dishes in the slave cabin, or elegant fare for the mansion table, dark-skinned cooks welded the âkitchen scepterâ with skill and creativity. Recipes for such fare as âHog Maw Salad,â âLimping Susan,â âPlantation Shortcake,â and âMolasses Taffyâ pepper the book. â âDe eats wuz goodâ¦â as Aron Carter remembered. Such âeatsâ are âThe Roots of Soul Food.â 109 endnotes will assist those who wish to learn more about the subject, and the first-person accounts in the text will be remembered and even read out loud to others. Created as a resource for museums, Plantation Row Slave Cabin Cooking is a follow-up to the author's earlier popular book Soul on Rice: African Influences on American Cooking.

Plantation Row Slave Cabin Cooking: The Roots of Soul Food

Regional & International

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Books by P.B. Mitchell