<p>A re-creation of the first American cookbook with added updated recipes and illustrations.</p>

American Cookery 1796

Amelia Simmons

Cookbooks, Food & Wine

Silverleaf Press

An early colonial classic, "The First American Cookbook" is a reflection of America itself, which was and continues to be a giant melting pot of cultures and cuisines. "The First American Cookbook" is a book of firsts. It was the first cookbook published in American, the first book of "receipts" written by an American, and the first cookbook containing uniquely American food options. First published as "American Cookery," "The First American Cookbook" also contains the first published recipe for cakey gingerbread, the first publication of the word "cookie", and the first documented use of pearlash as a leavening agent. Many recipes call for immense amounts of flour, shortening, and sugar, sometimes more than 5 lbs., with measures such as "a teacup full" and "a slow oven". Author Amelia Simmons helpfully provides instructions about how to decide whether to acquire beef from oxen or dairy cattle and how to "dress" a turtle. The amount of information contained in this brief little volume is amazing. "The First American Cookbook" is worth a careful perusal even if none of the recipes catches your fancy. This is a great, fun little look at the past of American cooking. Though it's clear from the recipes in "The First American Cookbook" that our pioneers didn't fret over calories or cholesterol, this fascinating little book does provide an interesting peek into the daily life of the early American housewife, plus a great guide for experiencing some of what our ancestors ate.

First American Cookbook

CreateSpace Independent Publishing Platform

Notice: This Book is published by Historical Books Limited (www.publicdomain.org.uk) as a Public Domain Book, if you have any inquiries, requests or need any help you can just send an email to publications@publicdomain.org.uk This book is found as a public domain and free book based on various online catalogs, if you think there are any problems regard copyright issues please contact us immediately via DMCA@publicdomain.org.uk

American Cookery

<p>This high-quality re-issue of the first American cookbook is an exact facsimile of the landmark 1796 publication that brought about the birth of American cuisine. In its pages of ingredients and preparations it reveals a great deal about the variety of food enjoyed by Colonial Americans, their tastes and cooking techniques, and the numerous resourceful experiments American women were conducting with New World ingredients that hadn't been cataloged in the primarily British cookbooks of the day. Author Amelia Simmons worked as a domestic in Colonial America and she gleaned much of the wisdom compiled in this book first-hand while working in the kitchen. Her book, like other early cookbooks, includes advice for selecting the best cuts of meat and fish and the most tender, flavorful veggies. Simmons' real innovation, however, is her inclusion of uniquely American ingredients that were omitted from imported British cookbooks at the time, as well as workarounds for traditional recipes that called for ingredients unavailable in Colonial America. Here are the first published recipes making use of ingredients like corn, cornmeal, spruce, pumpkins, cranberries, and Jerusalem artichokes. The words "cookie" and "slaw" also make their first appearances in this book! A cookbook of many firsts, Simmons' American Cookery will make a great addition to libraries of cookbook collectors, cultural historians, Americana buffs, and gourmets. Read on and take a trip through the culinary culture of a bygone era.</p>

The First American Cookbook: A Facsimile of "American Cookery," 1796

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Books by Amelia Simmons

See the best price to sell, buy, or rent books by Amelia Simmons. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

American Cookery 1796

First American Cookbook

American Cookery

The First American Cookbook: A Facsimile of "American Cookery," 1796

American Cookery