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: 1861-1865

Mitchell, Patricia B.

Cookbooks, Food & Wine

Patricia B. Mitchell

Revolutionary Recipes describes foodways in the late colonial period, with entertaining anecdotes. Originally published 1988, revised 1991. 32 authentic, interpreted (redacted), and commemorative recipes, 58 research notes. 10,672 words. One of Patricia B. Mitchell's first books on American food history, Revolutionary Recipes has remained a steady favorite since 1988. Full of detailed material about colonial cuisine, this âbasic primerâ 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 are useful for anyone wanting to re-create a Colonial era event. The 32 recipes include simple dishes like âCorn Poneâ and fancier foods such as Martha Washington's chicken fricassee.

Revolutionary Recipes: Colonial Food, Lore, & More

Cooking Education & Reference

An examination of the food situation in Southern homes during the Civil War. Originally published 1991, revised from the 1990 first edition. 40 authentic and commemorative recipes, 62 research notes, 2 illustrations, 10,858 words. With her husband gone off to war, the Confederate wife had to manage all aspects of home life (and tend to any business which the husband would normally conduct). One of the wife's chief responsibilities was the feeding of all members of her household. Author Patricia B. Mitchell tells how Southern women coped with food shortages brought on by decreased agricultural production, blockades, and other war-created situations. Included in Confederate Home Cooking are actual accounts by women who experienced the war and the cooking challenges it engendered. Recipes of the time period are presented, as well as commemorative recipes.

Confederate Home Cooking

Regional & International

Softcover with stiff paper wraps. Stated Eighth printing. 36 pages.

Four Centuries of American Herbs

An interesting look at the influence of African food on American cooking. Softcover with stiff paper wraps. Stated Twenty-first printing. 37 pages.

Soul on Rice: African Influences on American Cooking

Cooking by Ingredient

Civil War Celebrations

The Good Land: Native American and Early Colonial Food

As the Mill Wheel Turns: Tasty, Traditional Biscuits & Breads

Baking

See the best price to sell, buy or rent books by the Patricia B. Mitchell publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Patricia B. Mitchell