Influences of early French settlers on American cooking. Brief review of French cuisine in the 1500s and 1600s, and numerous accounts of adaptations to the New World. Published 1991. 21 authentic and commemorative recipes, 117 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 0-925117-35-8. ISBN-13: 978-0-925117-35-9. This is the Compact Edition (spineless booklet format) available at museum, historic site, and specialty bookseller venues.**
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Possibly the best brief history of the foodways of early French settlers in America, French Cooking in Early America, 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.”
This Compact Edition of French Cooking in Early America can be purchased as a Kindle eBook Edition (Ad*). This title is also available as a larger annotated and indexed Bookshelf Edition.
The book is also available in French translation as La Cuisine Française des Premières Années de l'Amérique du Nord.
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