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American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves; and All Kinds of Cakes, from the Imperial Plumb to Plain Cake; Adapted to this Country [Paperback]

Our Price $ 8.46  
Retail Value $ 9.95  
You Save $ 1.49  (15%)  
Item Number 122269  
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Item Specifications...

Pages   88
Est. Packaging Dimensions:   Length: 8.03" Width: 5.03" Height: 0.23"
Weight:   0.2 lbs.
Binding  Softcover
Release Date   Oct 1, 1996
Publisher   Applewood Books
ISBN  155709439X  
EAN  9781557094391  


Availability  82 units.
Availability accurate as of May 27, 2017 06:15.
Usually ships within one to two business days from La Vergne, TN.
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Item Description...
Overview
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.

Publishers Description
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.


Buy American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves; and All Kinds of Cakes, from the Imperial Plumb to Plain Cake; Adapted to this Country by Amelia Simmons from our Christian Books store - isbn: 9781557094391 & 155709439X

The team at Christian Bookstore .Net welcome you to our Christian Book store! We offer the best selections of Christian Books, Bibles, Christian Music, Inspirational Jewelry and Clothing, Homeschool curriculum, and Church Supplies. We encourage you to purchase your copy of American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves; and All Kinds of Cakes, from the Imperial Plumb to Plain Cake; Adapted to this Country by Amelia Simmons today - and if you are for any reason not happy, you have 30 days to return it. Please contact us at 1-877-205-6402 if you have any questions.

More About Amelia Simmons

Register your artisan biography and upload your photo! There is no formal biography of Amelia Simmons available, except what is listed on the cover of her cookbook: "Amelia Simmons, an American orphan." From the language of the book and its publishing history, culinary historians have deduced that she was most likely a domestic servant without formal education. (She describes enlisting a transcriber to write out the book for her.) Simmons probably came from the Hudson Valley region, and the basic content of the recipes indicates that she was a "good plain cook," to substantiate the theory of her origins.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Baking > General   [939  similar products]
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Reviews - What do our customers think?
Firsts  Jul 29, 2007
American Cookery is a book of firsts. First book of "receipts" written by an American, published in America, and containing uniquely American food options. First published recipe for cakey gingerbread, first publication of the word "cookie", first documented use of pearlash as a leavening agent. Printed in 18th century format, with the use of the long s (f) and with original spelling, it provides the reader with a peek into the daily life of the early American housewife. Many recipes call for immense amounts of flour and sugar, sometimes more than 5 lbs., with measures such as "a teacup full" and "a slow oven". Author 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. Worth a careful perusal even if none of the recipes catches your fancy.
 
Fattening Look at the Past  Dec 18, 2002
This is a great, fun little look at the past of American cooking. But, boy, were they not worried about cholesterol and calories like we are now! If you do attempt making any of the recipes found in the book, I would just recommend reducing the amount of sugar and the amount of butter (especially in the 'pudding' recipes). It is great fun to experiment with to see what our ancestors ate.
 

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