Sims mitchell bed breakfast (8 résultats)

Soft cover. Etat : Very Good. 4th Edition. Stapled binding. 37 pages. Stated Eighth Printing, June 2002. Very good condition. Minor edgewear. Clean and all intact. No writing or marking.

Stapled softcover booklet. Etat : Very Good. Confederate Recipes, Commemorative Recipes, baked goods, breads, puddings, pies. Gray paper wraps, 37 pages.

Paperback. Etat : Very Good. Later Printing. 8vo - over 7¾" - 9¾".

Soft cover. Etat : New. Stated Ninth Printing, May 2000. Tight staplebound softcover book in new condition. 8vo. 36pp. Green paperstock wrappers. Black & white illustration on front wrapper, back wrapper, & titlepage. Ships within 24 hours. Scans available upon request.

Soft Cover. Etat : vg+. 36 pages; b/w illustrated title pg & cover by Randolph Caldecott; contents clean; solid stapled binding; black illustration on dark green wraps. Paperback.

Paperback. 8vo. Stiff blue pictorial wrappers. 37pp. Fine. Fourth printing of this 1990 gathering of Civil War recipes, tight and attractive.

Wraps. Revised edition. [3], 37 pages, plus covers. Illustrated front cover. Illustrations. Footnotes. This has authentic recipes, commemorative recipes and documented quotations. "This cookbook will explore the transition of the Northern civilian and his normal diet to the role of Union soldier with a rather pedestrian type of 'cuisine. ' Presented herein are documented quotations, historical background information, authentic recipes of the period, and commemorative recipes, to help the reader get a taste of army life." Patricia Mitchell began foodwriting as a contributor to The Community Standard magazine in the French Quarter of New Orleans in the early 1970's. After she and her husband Henry returned to their hometown of Chatham, Virginia, in 1975, Patricia put her writing on the "back burner" while restoring an old home (the Sims-Mitchell House, which the Mitchells operated as a bed and breakfast for over twenty years). In 1986, requests from B&B guests helped motivate Patricia to compile some of her recipes into book form. In a providential turn of events, a visiting museum director asked to purchase some of the little books for resale in his museum's shop. Soon a re-order came, with suggestions for an even greater emphasis on food history. Over a hundred titles later, Patricia and her FoodHistorydotcom enterprise have sold over copies at museums, historic sites, bookstores, and shops throughout the United States and internationally. Poring through diaries, letters, records, and mountains of old books, Patricia spends enjoyable hours in her search for clues to Americans' eating habits and cooking techniques of years gone by. 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 and 51 footnotes. "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." Good. No dust jacket as issued.…

stapled wrappers. Etat : Fine. Revised Edition. 8vo, 37 pages; 37 pages, 40 pages.