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.”
My rating: 5 of 5 stars
Loved this little cookery booklet! I would recommend it to anyone.
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 recipes have proven measurements and directions are complete, which was very helpful.