The American System of Cookery
Author | : Mrs. T. J. Crowen |
Publisher | : |
Total Pages | : 144 |
Release | : 1864 |
Genre | : Cooking, American |
ISBN | : |
Download The American System of Cookery Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The American System Of Cookery PDF full book. Access full book title The American System Of Cookery.
Author | : Mrs. T. J. Crowen |
Publisher | : |
Total Pages | : 144 |
Release | : 1864 |
Genre | : Cooking, American |
ISBN | : |
Author | : AMERICAN SYSTEM. |
Publisher | : |
Total Pages | : 431 |
Release | : 1847 |
Genre | : |
ISBN | : |
Author | : Amelia Simmons |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 73 |
Release | : 2012-10-16 |
Genre | : Cooking |
ISBN | : 1449423981 |
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author | : Mrs. T. J. Crowen |
Publisher | : |
Total Pages | : 126 |
Release | : 1870 |
Genre | : Cooking, American |
ISBN | : |
Author | : Mrs. T. J. Crowen |
Publisher | : |
Total Pages | : 431 |
Release | : 1847 |
Genre | : Cooking, American |
ISBN | : |
Author | : Maria Eliza Ketelby Rundell |
Publisher | : |
Total Pages | : 460 |
Release | : 1808 |
Genre | : Cookery |
ISBN | : |
Author | : Mrs. T. J. Crowen |
Publisher | : |
Total Pages | : 490 |
Release | : 1866 |
Genre | : Canning and preserving |
ISBN | : |
Author | : Carol Fisher |
Publisher | : McFarland |
Total Pages | : 276 |
Release | : 2006-02-27 |
Genre | : Cooking |
ISBN | : |
"This book serves up the American cookbook as a tasty sampler of history, geography, and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods)"--Provided by publisher.
Author | : Richard Briggs |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 582 |
Release | : 2013-07-16 |
Genre | : Cooking |
ISBN | : 1449432085 |
Published in 1792 in Philadelphia, The New Art of Cookery was the first cookbook published specifically for an American market that included New World ingredients, and it was unique until publication of Amelia Simmons’s groundbreaking American-authored cookbook, American Cookery. While author Richard Briggs was a British culinary writer, he adapted this extensive collection of recipes for American cuisine and ingredients, as evidenced in the numerous recipes for turkey and stuffing a turkey. Highlighting the wide array of delectable meals available in the colonies in the late 18th century, The New Art of Cookery included recipes such as green pea soup, stewing oysters, broiling leg of turkey, baking herring, frying artichokes, lobster pie, and potato puddings, as well as Directions for Seafaring Men, Directions for the Sick, and How to Keep Garden Vegetables. With its wealth of information and wide array of recipes, The New Art of Cookery was understandably essential to the 18th century cook, and it is of great historical significance today. This edition of The New Art of Cookery, According to the Present Practice was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author | : Mrs. N. K. M. Lee |
Publisher | : |
Total Pages | : 402 |
Release | : 1858 |
Genre | : Baking |
ISBN | : |