Early American Cookery

Author: Sarah Josepha Hale
Editor: Courier Corporation
ISBN: 0486136930
File Size: 29,37 MB
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Engagingly written volume filled with scores of nutritious recipes and wide-ranging suggestions for the mid-19th-century housekeeper. Includes advice on selecting and preparing foods, health tips, cleaning accessories, dealing with help, and more.

The Language Of Early American Cookery

Author: Dorothy Helen Dinsmore
Editor:
ISBN:
File Size: 27,22 MB
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Early American Cookery Or Ye Gentlewoman S Housewifery

Author: Margaret Hooker Huntington
Editor: Native Ground Music
ISBN: 9781883206505
File Size: 63,25 MB
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Early American Cookery

Author: Sarah J. Hale
Editor:
ISBN: 9780848829322
File Size: 69,40 MB
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Early American Talks

Author: Betty Crocker
Editor:
ISBN:
File Size: 66,63 MB
Format: PDF
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Transcripts of a series of talks including recipes for the Gold Medal Hour, Betty Crocker Service Program given September 17, 1937 to December 3, 1937.

American Cookery

Author:
Editor:
ISBN:
File Size: 60,81 MB
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American Cookery

Author: Janice Bluestein Longone
Editor:
ISBN:
File Size: 51,98 MB
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Historical American Cookbook

Author: Pierre Loxley
Editor:
ISBN: 9781082212918
File Size: 18,79 MB
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Do you enjoy making old time dishes that you learned from your grandmother? This book is full of delicious meals that are old fashioned and taste scrumptious. This recipe book from the 1800's would make a great addition to your kitchen cookery. Grab one today! Featuring so many tasty recipes contained in a 8.5x11 inch size and has just over 70 pages of delicious history for you to try and taste! Don't wait... get cooking today!

The First American Cookbook

Author: Amelia Simmons
Editor: Courier Corporation
ISBN: 0486247104
File Size: 30,82 MB
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Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more. Introductory essay and Glossary of colonial cooking terms.

Early American Life

Author:
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ISBN:
File Size: 62,56 MB
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American Cookery

Author: Amelia Simmons
Editor: Andrews McMeel Publishing
ISBN: 1449423981
File Size: 45,13 MB
Format: PDF
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Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history. This is the first cookbook written by an American author specifically published for American kitchens. Named by the Library of Congress as one of the 88 "Books That Shaped America," American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks printed and used by American colonists were British. As indicated in Amelia Simmons’s subtitle, the recipes in her book were “adapted to this country,” reflecting the fact that American cooks had learned to make do with what was available 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; and the recipe for Johnny Cake is apparently the first printed version using cornmeal. The book also contains the first known recipe for turkey. Possibly the most far-reaching 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. “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 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life 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 includes approximately 1,100 volumes.

Celebrate The Seasons

Author: Storrowton Village Museum (West Springfield, Mass.)
Editor:
ISBN:
File Size: 37,43 MB
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American Cookery

Author: Amelia Simmons
Editor:
ISBN: 9781420962659
File Size: 42,51 MB
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Little is known of Amelia Simmons, the author of the first American cookbook, except that she was probably a domestic worker and lacked any formal education. Some assumed that she was a New Englander based on the location of the first editions; however, later editions published around the Hudson River Valley, and the inclusion of several Dutch words in the book, reinforce the belief that Simmons was probably from the Hudson River Valley region. The book first appeared in 1796 to popular reception, as all other cookbooks being printed and used in the United States prior to this were British. Simmons presents the best methods of picking, preparing, and cooking a variety of ingredients, and her recipes do not shy away from generous use of herbs and wine. This is the first cookbook known to use pearlash, the precursor to modern baking powder, and it contains the first known printed recipe for turkey with cranberries. A classic of early American culinary literature, "American Cookery" gives a wonderful insight into the cuisine of early America. This edition is printed on premium acid-free paper.

American Cookery

Author: Martin Luther Holbrook
Editor:
ISBN:
File Size: 64,76 MB
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Ab Bookman S Weekly

Author:
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ISBN:
File Size: 55,68 MB
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Bibliography Of American Cookery Books 1742 1860

Author: Eleanor Lowenstein
Editor: Worcester [Mass.] : American Antiquarian Society
ISBN:
File Size: 61,54 MB
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A Visual History Of Cookery

Author: Duncan McCorquodale
Editor: Black Dog Pub Limited
ISBN:
File Size: 32,87 MB
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A Visual History of Cookery is a review of the visual representation of food historically and globally. The book looks at food throughout the ages, the development of food branding, the culture of celebrity chefs and the stylization of the cookbook. The book is split into sections which explore the culinary traditions from Italy, France, Spain and the USA, with vibrant food photography and illustrations depicting cooking methods, celebrated dishes, eating habits and food festivals. A Visual History of Cookery also takes a look at the iconic branding behind the food we buy and the restaurants we eat in?from McDonalds to the critically acclaimed El Bulli. Alongside features on celebrity chefs including Gordon Ramsay, Delia Smith, Giorgio Locatelli and the fictional Betty Crocker. Visually stunning with contributions from esteemed food writers, chefs and restaurateurs including AA Gill, Ferran Adrià, Anthony Bourdain and Alice Waters, A Visual History of Cookery is a book that all foodies, designers and homemakers will relish.

Bibliography Of Culinary History

Author: Barbara Ketcham Wheaton
Editor: G. K. Hall
ISBN:
File Size: 27,44 MB
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Bibliography Of Early American Architecture

Author: Frank John Roos
Editor: Urbana : University of Illinois Press
ISBN:
File Size: 60,24 MB
Format: PDF
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Glass In Early America

Author: Henry Francis du Pont Winterthur Museum
Editor:
ISBN:
File Size: 78,44 MB
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The seven essays that open the book move from a survey of glassmaking in Europe and the colonies to a brief history of the acquisition of glass by Henry Francis du Pont, whose collection at Winterthur is the basis for this book, and the acquisition and display of glass by the curators at Winterthur following the opening of the museum to the public in 1951. In the second part of the book, the catalogue section, the specifics on each piece of glass are presented.