Download or read book American Cookery written by Amelia Simmons and published by CreateSpace. This book was released on 2014-01-01 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. This book was quite popular and was printed, reprinted and pirated for 30 years after its first appearance. Only four copies of the first edition (Hartford, 1796) are known to exist. From the Historic American Cookbook Project of Michigan State University: "The importance of this work cannot be overestimated. Its initial publication (Hartford, 1796) was, in its own way, a second Declaration of American Independence..."
Download or read book The First American Cookbook written by Amelia Simmons and published by Courier Corporation. This book was released on 2013-09-26 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book American Cookery written by Amelia Simmons and published by Andrews McMeel Publishing. This book was released on 2012-10-16 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found 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; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another 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. A culinary classic, American Cookery is a landmark in the history of American cooking. “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.
Download or read book The First American Cookbook written by Amelia Simmons and published by . This book was released on 2010-12 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. This book was quite popular and was printed, reprinted and pirated for 30 years after its first appearance. Only four copies of the first edition (Hartford, 1796) are known to exist. From the Historic American Cookbook Project of Michigan State University: "The importance of this work cannot be overestimated. Its initial publication (Hartford, 1796) was, in its own way, a second Declaration of American Independence..."
Download or read book American Cookery written by Amelia Simmons and published by Applewood Books. This book was released on 1996 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The First American Cookbook written by Amelia Simmons and published by CreateSpace. This book was released on 2010-02-07 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book American Cookery written by Amelia Simmons and published by . This book was released on 2019-06-17 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book American Cookery 1796 written by Amelia Simmons and published by . This book was released on 1984 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: A facsimile of the first American-written cookbook published in the United States, featuring authentic recipes for colonial favorites, and offering advice on how to judge the quality of meats, poultry, fish, vegetables, and other foodstuffs.
Download or read book American Cookery written by Amelia Simmons and published by DigiCat. This book was released on 2022-05-28 with total page 53 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Cookery, by Amelia Simmons, is the first known cookbook written by an American. It teaches how to prepare fish, poultry, vegetables, as well as the making of pastes, puffs, pies, tarts, puddings, custards, preserves and all kinds of cakes.
Download or read book The Plimoth Colony Cook Book written by Elizabeth St. John Bruce and published by Courier Corporation. This book was released on 2005-09-08 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: The Plymouth Antiquarian Society, 9th ed., 2004.
Download or read book American Cookery SPECIAL COPYRIGHTED COLLECTOR s EDITION written by Amelia Simmons and published by James Direct, Inc.. This book was released on 2005-01-03 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unique copy of America's very first cookbook from 1796! Not only will you receive a Facsimile copy of the American Cookery First Edition as written in 1796 by Amelia Simmons, you'll also get American Cookery translated into modern language. This easy-to-read format allows you to enjoy the amazing story of America's first cookbook. You'll love reading how our colonial ancestors cooked and served their food. This historic document was discovered in our nations archives. AND by special permission also included in this one-of-a-kind volume is an essay by Mary Tolford Wilson from 1796. Truely a treasure!
Download or read book The Creation of Consent written by Charles Side Steinberg and published by Hastings House Book Publishers. This book was released on 1975 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Revolution in Eating written by James E. McWilliams and published by Columbia University Press. This book was released on 2005 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: History of food in the United States.
Download or read book Historical American Cookbook written by Pierre Loxley and published by . This book was released on 2019-08-09 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!
Download or read book The Kentucky Housewife written by Lettice Bryan and published by Applewood Books. This book was released on 2001 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
Download or read book A Taste of Power written by Katharina Vester and published by Univ of California Press. This book was released on 2015-10-02 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the founding of the United States, culinary texts and practices have played a crucial role in the making of cultural identities and social hierarchies. A Taste of Power examines culinary writing and practices as forces for the production of social order and, at the same time, points of cultural resistance. Culinary writing has helped shape dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect wife and mother. In this brilliant interdisciplinary work, Katharina Vester examines how cookbooks became a way for women to participate in nation-building before they had access to the vote or public office, for Americans to distinguish themselves from Europeans, for middle-class authors to assert their class privileges, for men to claim superiority over women in the kitchen, and for lesbian authors to insert themselves into the heteronormative economy of culinary culture. A Taste of Power engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture.
Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
