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Picture 1 of 1
The First American Cookbook: A Facsimile of American Cookery, 1796
by Simmons, Amelia | PB | VeryGood
US $13.09
ApproximatelyRM 55.04
Condition:
“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ”... Read moreabout condition
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Located in: Aurora, Illinois, United States
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eBay item number:375369613793
Item specifics
- Condition
- Very Good
- Seller Notes
- Binding
- Paperback
- Weight
- 0 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9781626541955
- Publication Year
- 2015
- Format
- Trade Paperback
- Language
- English
- Book Title
- American Cookery
- Publisher
- Echo Point Books & Media, LLC.
- Genre
- Cooking
- Item Length
- 8 in
- Topic
- General
- Item Width
- 5 in
- Number of Pages
- 54 Pages
About this product
Product Identifiers
Publisher
Echo Point Books & Media, LLC.
ISBN-10
1626541957
ISBN-13
9781626541955
eBay Product ID (ePID)
7038391318
Product Key Features
Book Title
American Cookery
Number of Pages
54 Pages
Language
English
Publication Year
2015
Topic
General
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Length
8 in
Item Width
5 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Dewey Decimal
641.5973
Edition Description
Reprint,Facsimile edition
Synopsis
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., 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.
Item description from the seller
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