American Cookery



This Facsimile Of The First American Written Cookbook Published In The United States Is Not Only A First In Cookbook Literature, But A Historic Document It Reveals The Rich Variety Of Food Colonial Americans Enjoyed, Their Tastes, Cooking And Eating Habits, Even Their Colorful Language.Author Amelia Simmons Worked As A Domestic In Colonial America And Gathered Her Cookery Expertise From Firsthand Experience Her Book Points Out The Best Ways Of Judging The Quality Of Meats, Poultry, Fish, Vegetables, Etc., And Presents The Best Methods Of Preparing And Cooking Them In Choosing Fish, Poultry, And Other Meats, The Author Wisely Advises, Their Smell Denotes Their Goodness Her Sound Suggestions For Choosing The Freshest And Most Tender Onions, Potatoes, Parsnips, Carrots, Asparagus, Lettuce, Cabbage, Beans, And Other Vegetables Are As Timely Today As They Were Nearly 200 Years Ago.Here Are The First Uniquely American Recipes Using Corn Meal Indian Pudding, Johnny Cake, And Indian Slapjacks As Well As The First Recipes For Pumpkin Pudding, Winter Squash Pudding, And For Brewing Spruce Beer The Words Cookie And Slaw Made Their First Published Appearance In This Book You Ll Also Find The First Recommended Use Of Pearlash The Forerunner Of Baking Powder To Lighten Dough, As Well As Recommendations For Seasoning Stuffing And Roasting Beef, Mutton, Veal, And Lamb Even How To Dress A Turtle.Along With Authentic Recipes For Colonial Favorites, A Glossary Includes Definitions Of Antiquated Cooking Terms Pannikin, Wallop, Frumenty, Emptins, And And Mary Tolford Wilson S Informative Introductory Essay Provides The Culinary Historical Background Needed To Appreciate This Important Book Fully.Anyone Who Uses And Collects Cookbooks Will Want To Have The First American Cookbook Cultural Historians, Americana Buffs, And Gourmets Will Find This Rare Edition Filled With Interesting Recipes And Rich In Early American Flavor.American Cookery

Is a well-known author, some of his books are a fascination for readers like in the American Cookery book, this is one of the most wanted Amelia Simmons author readers around the world.

[Epub] ↠ American Cookery  Author Amelia Simmons – E17streets4all.co.uk
  • Paperback
  • 88 pages
  • American Cookery
  • Amelia Simmons
  • English
  • 08 January 2017
  • 155709439X

10 thoughts on “American Cookery

  1. says:

    Amelia Simmons s American Cookery is absolutely beautiful The American Antiquarian Society knocked it out of the park with this reproduction, which has lined pages, image reproductions, and transcription as well as an introduction by food columnist Melissa Clark Clark highlights succinctly why Simmons ...

  2. says:

    This is a beautiful reproduction of the first ever American cookbook, with recipes using ingredients unique to America While the recipes contained in this book are not what would be normally produced in a modern American kitchen, they provide a valuable insight into the changes of the home and marketplace But one thing has not changed, as Amelia states and the best cook cannot alter the first quality, they must be good, or the cook will be disappointed Or, in modern American, always get th This is a beautiful reproduction of the first ever American cookbook, with recipes using ingredients unique to America While the recipes contained in this book are not what would be normally produced in a modern American kitchen, they provide a valuable insight into the changes of the home and marketplace But one thing has not changed, as Amelia states and the best cook cannot alter the first quality, they must be good, or the cook will be disappointed Or, in modern American, always get the best, freshest ingredients you can obtain, for the best end results Some of the most fascinating pieces that I, personally, found in this book are the descriptions of how some tradesmen would try to trick the shopper into purchasing a poor quality product For example, deceits are used to give the fish a freshness of appearance, such as peppering the gills, wetting the fins and tails, and even painting the gills, or wetting with animal blood While...

  3. says:

    I love to cook I love to eat No, no, I m not fat it s genetic with me Anyway, this book is a reprint of one from the late 1700s I ve learned a lot from this work but mostly how good a roast becomes when you dust it with flour That s the only way I...

  4. says:

    I love my Dover thrift editions This is a reprint of the first cookbook published in the United States by an American author The introduction to the book is extremely well done and establishes the significance of the book.

  5. says:

    Interesting look into early American cooking.

  6. says:

    The first cookbook written by an American, using American foods, and published in America.

  7. says:

    I am going to need some serious luck with trying to reproduce these recipes.

  8. says:

    I m not too certain about its value as a cookbook for today, but I thought this was a cool little historical document with a very informative introductory essay on the text s importance The front part of the book is devoted to advice on selecting food items ranging from livestock, to fish, to fruits and vegetables The second part of the book contains the recipes, or receipts as the book terms them The recipes lack the precisi...

  9. says:

    Very cool The introductory essay was great context and the historical authenticity of including even the mistakes is neat I just wish there was a third section that included enough updated info that I could actually try some of the recipes.

  10. says:

    I wish we knewabout Amelia than what is written on her pages There are true gems that make me wonder if she intended her words to come off the way they do in this modern day If so, she was an early feminist see The Queen of All Birds the Pea Hen

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