Kirjahaku

Colonial Christmas Cooking will assist those wishing to plan a Yule-themed dinner, as well as anyone interested in learning about historic foodways. Descriptions of different styles of celebrating the birth of Christ are presented - from the Moravians' devout joyousness to the Anglican's bubbly merriment. (And then there was the Puritan non-participation in the celebration....) Recipes for "Wassail," "Joy Tea Cakes," "Jamestown Sweet Potato Pudding," etc., will definitely put one in the holiday mood.Published 1991, revised from the original 1990 edition. Contains 52 authentic, interpreted (redacted), and commemorative recipes; 95 research notes; and 127 numbered pages including index. This and other books by Patricia B. Mitchell were first written for museums and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research. Since the 1980s Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.

As the Mill Wheel Turns is a delightful collection of tasty, traditional biscuits and breads. 92 numbered pages including index. 17 research notes. 65 recipes. First published as a Compact Edition in 1999; this Bookshelf Edition published in 2019. This collection of the author's family's favorite yeast breads, quick breads, biscuits, and muffins includes recipes for such goodies as "Oatmeal Yeast Bread," "Zucchini Zinger Bread," "Peppery Parmesan Biscuits," and "Rhubarb Muffins." With an emphasis on high fiber whole grains, such breads fit right into today's healthful diet . . . . Trying out the recipes in As the Mill Wheel Turns will create enjoyable times in your kitchen.

Loaves of Love is a collection of 35 of food historian Patricia B. Mitchell's original wholegrain yeast bread recipes. 89 numbered pages including index. First published as a Compact Edition in 1989, revised 1991; this Bookshelf Edition published in 2021. The originality, wholesomeness, and taste appeal of the wholegrain yeast bread recipes in Loaves of Love make this collection a necessity for avid breadmakers. Patricia B. Mitchell, the writer/baker, can vouch 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.

Coming Home for Christmas Cookbook compiles first-hand reminiscences of Christmas from the late 1800s through the mid-1900s. 114 numbered pages including index. 29 research notes. 53 recipes. First published as a Compact Edition in 1989; revised in 1991; this Bookshelf Edition published in 2019. This cookbook and its companion volume Sweet Memories of Christmas are based on verbal history obtained from interviews and written surveys involving over a hundred persons. Their recollections span nearly a century. The fascinating responses are the "building blocks" of this work; those answers, recipes, and a happy, nostalgic narrative add up to make this book enjoyable to own, and a perfect gift.

Confederate Camp Cooking presents authentic nineteenth-century accounts of camp life from Confederate soldiers' diaries, journals, and letters. An insightful text, recipes, and extensive endnotes further enhance the reader's knowledge. 117 numbered pages including index. 84 research notes. 41 recipes, including both historical receipts and commemorative dishes. First published as a Compact Edition in 1990; this Bookshelf Edition published in 2018.

Grist Mill Quick Loaf Breads is an excellent overview of milling history, the milling process, and health information about whole grains. The author, Patricia B. Mitchell, sings the praises of stone-ground whole grain flours, citing the fact that they have more flavor than "grocery store flour." "Chunky Apple Bran Bread," "'How 'Bout a Date' Bread," "Better Boston Brown Bread," and "Oat-Lemon Loaf" are a few of the recipes in this volume. (Oh, if the baker happens to have only "grocery store flour," the baked breads will still be delicious, just a little less "good-earthy" flavored.) These recipes are fun to make and soul-satisfying to eat. 117 numbered pages, 40 recipes, 44 research notes. This and other books by Patricia B. Mitchell were first written for museums and historic sites and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research. Since the 1980s Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.

Confederate Home Cooking, by 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. Endnotes for quotations and recipes make this book an especially valuable resource for lovers of history. 135 numbered pages including index. 56 recipes, including both historical receipts and commemorative dishes. 108 research notes. First published as a Compact Edition in 1990; this Bookshelf Edition published in 2018.

An overview of the food situation in the South during the American Civil War. Cooking for the Cause, by Patricia B. Mitchell, brims with quotations, recipes (both old and updated), and illuminating narrative about the "coping" of the South during the Civil War. Because of war-time shortages (brought on by the fact that most manufacturing was done in the North, and by the coastal blockade), Southerners became experts at finding substitutes for necessary items. Coffee made from acorns or tea brewed from holly leaves were drunk, but not with delight. "Apple Pie Without Apples" and unleavened biscuits were baked. (Indigestion trumps starvation.) Read much more about Southern ingenuity in Cooking for the Cause. 139 numbered pages including index. 87 research notes. 55 recipes, including both historical receipts and commemorative dishes. First published as a Compact Edition in 1988; this Bookshelf Edition published in 2018.